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Traditional Kolach




  1. Dissolve sugar in lukewarm water and sprinkle yeast over it.
  2. Let stand for 10 minutes.
  3. Combine softened yeast with lukewarm water, beaten eggs, salt, sugar and oil.
  4. Mix in flour and knead until smooth and elastic. Dough should be just a little stiffer than for bread.
  5. Cover, let rise in warm place until double in bulk. Punch down and let rise again.
  6. This recipe will make 2 round kolachi. Divide dough into 4 equal portions and shape each portion as directed below.
  7. Grease well a round pan 9 1/4 by 2 inches.
  8. Take one portion of dough and divide it into 5 equal parts.
  9. Roll out 3 parts about 36 inches long with thickness twice size of pencil.
  10. Braid these 3 lengths.
  11. Join end and place in pan.
  12. Now take other 2 parts and roll in the same manner as above.
  13. Take these 2 lengths and entwine, starting at centre and working from left to right.
  14. Now turn your entwined length around and repeat.
  15. Join ends and place in pan in one inch space next to the braid. This makes the base of the kolach.
  16. 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.
  17. Now take 2 lengths and entwine, starting at the centre working from left to right.
  18. Turn and repeat. Using remaining 4 lengths, repeat the entwining by two as above.
  19. Now you have 3 entwined lengths that are on the left and cross them over onto the length that is on the right.
  20. Repeat until that half is entwined. Turn and repeat.
  21. 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.
  22. Press down lightly so it would stick to the base.
  23. Put in warm place to rise until almost double in size.
  24. Glaze with a beaten egg and bake at 350 degrees F. for 45 minutes or until golden in color.
  25. Work the other two portions as directed above to make second kolach.

Gloria Cardey

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