Ok Folks, I promised to share my Grandmother's Kolachi recipe and here it is:
6 cups of flour
1 large FRESH yeast
1 tsp. of salt
1/2 pound of oleo (margarine)
1/2 cup sugar
2 cups of warm milk
Besides the above you will need filling for the kolachi. Lekvar, poppy seed, apricot, and nut are four great choices.
Scald milk and set aside to cool. Melt Oleo and set aside to cool. It is cool enough when you can test a drop of it on your wrist without burning yourself.
While waiting for the scalded milk and oleo to cool, Shift DRY ingredients in a large bowl. Make like a crater in the center of the dry ingredients.
Dissolve yeast in the scalded milk. Pour into the crater along with the oleo. Break in the 3 eggs. Mix thoroughly.
Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours.
Remove dough to a floured board. Kneed the dough. Divide into six parts.
Let set and rise about 10 to 15 minutes.
Meanwhile break an egg into a cup. Beat well.
Roll each piece of dough out. Spread your filling. Bring ends in and roll up.
Pinch the ends and place each roll on a cookie sheet.
You can get three rolls to one sheet but don't put them to close together.
With a pastry brush, brush the beaten egg on the top of each roll. The egg will give the rolls a brown glazed color.
Bake at 375 degrees until the rolls are brown. I can't tell you the exact amount of time but, it's about 30 to 35 minutes I think.
To test for doneness: Lightly tape the top of each roll with a fork. If they sound hollow and they are brown then they are done. Remove from oven and let cool.
Now enjoy and grab the end piece before the kids find out how good the end pieces are.
If you are using dry yeast, here is a little trick my Aunt Ann in Youngstown, Ohio taught me.
Dissolve three packages of dry yeast in 3/4 cup of warm water (NOT HOT WATER OR YOU WILL KILL THE YEAST). When you see the yeast begin to bubble, this means the yeast is good, add it to your dry ingredients.
If you are using dry yeast from the bulk jars, "Fleischmann's Bread Machine Yeast", 2& 1/4 tsp. = 1 pkg. of dry yeast. 3 pkgs. of dry yeast = 1 large cake of fresh yeast.
Rev. Michael Sabo - email@example.com
Be sure to visit Reverend Michael Sabo's
home page too!
Be sure to visit Reverend Michael Sabo's home page too!
COPYRIGHT: Any copyright of recipes may belong to the poster of the recipe who may be reached via the e-mail link at the bottom of the individual recipe page.
Due care and caution has been used in the posting of these recipes but errors may occur. Please report any problems to firstname.lastname@example.org and/or to the Slovak-World mailing list.