We can’t even imagine November without the smell of St. Martin’s rolls. Fragile, golden and nutty fillings belong to traditions that are passed down from generation to generation.
When it gets cold in November and the horseshoes of St. Martin are tinkling in the distance, it’s time to make the kitchen smell better with butter, nuts and vanilla. St. Martin’s rolls are a symbol of this period. It is a shortbread filled which melts on the tongue. Previously, they were baked as a gift for travelers, today they are an integral part of autumn festivities.
Check out the video from Two in the Oven with the recipe for St. Martin’s rolls on YouTube:
Dough that crumbles in your mouth
The basis is , which includes butter, milk and a pinch of patience. The flour should be smooth and sifted to make the dough fluffy. In some families, a little cottage cheese is also added to give the dough softness and suppleness. After rising, the dough is divided into several parts, rolled into a circle and cut into triangles like a cake.
Fragrant nut filling
Anyone who loves nuts knows that it is nuts that give St. Martin’s rolls their soul. The filling is made from ground walnuts, sugar, a little milk and sometimes honey or rum. The nut mixture should be thick, but pliable, so that it does not spread during baking, but at the same time spreads well. Each triangle is filled on the wider side and curled towards the tip into the shape of a small roll.
Baking with the smell of childhood
The rolls are placed on a tray with baking paper, left to rest for a while and then baked until golden at 180°C. When they are taken out of the oven, while they are still hot, they are coated in powdered sugar with vanilla. That moment, when the aroma of butter and vanilla wafts from the oven, is one of those moments that will be forever etched in a person’s memory.
St. Martin’s rolls
Raw materials:
- Dough:
• 500 g plain flour
• 250 g of butter
• 250 ml whipping cream (33%)
• a pinch of salt
• powdered sugar for coating - Filling:
• 200 g ground walnuts
• 100 g of powdered sugar
• 1 packet of vanilla sugar
• 2-3 tablespoons of milk or rum
Procedure:
St. Martin’s rolls are often served with young wine or tea with honey. They are ideal for sitting in the afternoon when it is raining outside and the wood is crackling in the stove at home. Each region has its own method of preparation, in some places they add ground almonds, in others jam or poppy seed filling. However, it is true everywhere that the real St. Martin’s rolls must be buttery, fragrant and made with love.
