Ingredients: |
Ingredients: 2 1/2 c. milk, divided
1 cake yeast
5-6 c. flour, divided
5 egg yolks, divided
1/4 lb. butter, room temperature
2 tsp. oil
1/3 c. plus 1 Tbsp. sugar
1/2 tsp. salt
Grated rind of one lemon
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Directions: |
Directions:1. Heat 1/2 cup milk to lukewarm; add 1 cake yeast, 1 tablespoons sugar and 1 cup flour to make a soft dough. Let rise half hour, then add 4 egg yolks. Heat 2 cups milk to lukewarm.
2. Add butter, oil, 1/3 cup sugar, salt and grated lemon rind to the rising dough. Stir in 4-5 cups flour and make a firm dough. Work dough with hands, beating it well until bubbles form. If needed, add a little more flour so that it does not stick. Cover with cloth and let rise to double its size for an hour.
3. Pour dough on floured board. Knead it and divide into 2 parts. Take 1 part, make a ball and place in the middle of a well-greased deep round baking pan and flatten. Take the other part and split in two. Roll both into long strips and twist together. Place this inside the edge of the pan around the flattened ball.
4. Decorations: Make a dough of 3 tablespoons flour and water. Roll thin with a rolling pin. Cut 2 long narrow strips and twist together to form wreath. Place around the outer edge of the kolach. Make a cross for the middle. Other trimmings can be used; however the wreath and cross are compulsory.
5. Use 1 egg yolk to brush the surface of the kolach but leave the cross and wreath white. Bake for 1 1/2 hours at 325ºF. |
This recipe for Slavski Kolach (Patron Saint's Cake) is from