Traditional Kolach
Ingredients
- 1 tsp. sugar
- 1/2 cup lukewarm water
- 1 pkg. yeast
- 1 1/2 cup lukewarm water
- 4 eggs (beaten)
- 1 tbsp. salt
- 3 tbsp. sugar
- 3 tbsp. oil
- 8 1/2 cup flour
Instructions
- Dissolve sugar in lukewarm water and sprinkle yeast over it.
- Let stand for 10 minutes.
- Combine softened yeast with lukewarm water, beaten eggs, salt, sugar and oil.
- Mix in flour and knead until smooth and elastic. Dough should be just a little stiffer than for bread.
- Cover, let rise in warm place until double in bulk. Punch down and let rise again.
- This recipe will make 2 round kolachi. Divide dough into 4 equal portions and shape each portion as directed below.
- Grease well a round pan 9 1/4 by 2 inches.
- Take one portion of dough and divide it into 5 equal parts.
- Roll out 3 parts about 36 inches long with thickness twice size of pencil.
- Braid these 3 lengths.
- Join end and place in pan.
- Now take other 2 parts and roll in the same manner as above.
- Take these 2 lengths and entwine, starting at centre and working from left to right.
- Now turn your entwined length around and repeat.
- Join ends and place in pan in one inch space next to the braid. This makes the base of the kolach.
- Take second portion and make 6 equal pieces of dough, roll out each piece to about 38 inches long with the same thickness as above.
- Now take 2 lengths and entwine, starting at the centre working from left to right.
- Turn and repeat. Using remaining 4 lengths, repeat the entwining by two as above.
- Now you have 3 entwined lengths that are on the left and cross them over onto the length that is on the right.
- Repeat until that half is entwined. Turn and repeat.
- Neatly join the entwined length and place on top of the base already in the pan, making sure that length is placed in an even circle.
- Press down lightly so it would stick to the base.
- Put in warm place to rise until almost double in size.
- Glaze with a beaten egg and bake at 350 degrees F. for 45 minutes or until golden in color.
- Work the other two portions as directed above to make second kolach.
Gloria Cardey