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Original Bratislava Rolls

We love stories. The one about the Bratislava rolls is really fantastic.

Bratislava’s rolls were first mentioned in 1599 in the book of Pressburg’s Bakery Guild masters. The story goes that the Bakery Guild decided on the Easter Monday that bakers who baked pretzels had to bake bajgle (old name for rolls) as well.

The Story

In 1836 the baker, Mr. Scheuermann, opened his own bakery that made its name thanks to delicious Bratislava rolls. Thanks to the Western Slovak Union of Bakers, the European Union has recently granted the traditional guaranteed specialty trademark (TSG) to Bratislava rolls. Since the emergence of Bratislava rolls dates back to the Austro-Hungarian monarchy, comments were also raised by Austria, Hungary and even Germany. Since the end of August 2012, when the protection came into force, the following characteristics of Bratislava rolls have been protected.


120 min preparation, 12 – 15 min at 200 °C


  • 300 g fine flour
  • 300 g semi-coarse flour
  • 5 g salt
  • 180 butter
  • 2 egg yolks
  • 40 g veast
  • 60 g powdered sugar
  • 100 ml lukewarm milk
  • 2 egg yolks for egg wash

Poppy Seed Filling

  • 200 g ground poppy seeds
  • 80 g powdered sugar
  • lemon peel
  • 1 vanilla sugar
  • hot as needed water

Nut Filling

  • 100 g ground walnuts
  • 50 g powdered sugar
  • 1 spoon of rum
  • 1 vanilla sugar
  • hot as needed milk

Method of preparation

  1. Bratislava rolls were given a trademark and are included among the traditional specialties of the region. The dough must contain 30% of fat to the overall weight of the flour, i. e. to 6oo g flour you need about 180 g butter. The original rolls must be free of chemicals and handmade, so their shape differs. Allowed flavors include poppy or walnut. Poppy rolls are horseshoe-shaped and those with walnuts are shapes as C.
  2.  40% of the weight of the rolls must be filling. After the dough raises, 2 “rolls” are made and cut into about 25 g pieces. The pieces are turned into balls and left to rise. The dough should be weighted so the pieces are same.
  3. Add some milk to the yolks, mix, blend and put on a place where air current is the strongest for half an hour until they dry out a bit. Then put them into a warm place so the dough rises. By that time, the cracked glaze is formed on the surface.
  4. Shape the fillings into rolls and set them aside. Make small balls from the filling, wrap it in cane sugar and shape it into a horseshoe or a C. The filling must be shapeable and thick. Bake in an oven heated to 200 ° C for about 12 min.
  5. Enjoy!