HUNGARY-L Archives

From:
Subject: Kolach recipe
Date: Tue, 23 Nov 2004 08:57:20 -0500

My Hungarian mother and grandmother used this recipe in the 50's and it
works well for all us gals in this generation.

Kolach Dough

Scald 1/2 cup milk, cooled to lukewarm.
Stir in 1/2 cup sugar
1 1/2 tsp. salt
1/2 lb. butter or margarine

Measure into large bowl:

Another 1/2 cup lukewarm milk
Crumble in 2 cakes of yeast, stir until dissolved
Add first milk mixture, stir
Add 2 beaten eggs,
3 cups of flour and beat until smooth
Stir in approximately 2 cups of flour

After all the ingredients are mixed together, it has to be kneaded until
it is smooth,
elastic and comes away from the bowl. Cover with a towel and let stand
in a warm place
for about 1 1/2 hours, or until it has doubled in bulk and is light and
springy when touched.
It can be punched down and left to rise again if need be. This will not
harm the yeast.
Turn out on lightly floured board. Cut into four parts. Roll one part to
10" x 13", spread with
one fourth of filling and roll from long side into loaf. Place 2 loaves
in 9' x 13" cake pan.
Let rise until double in size.
Bake at 325/350 for 40 to 50 minutes. Thump it for that hollow sound.
It's done. Brush the
tops with butter. After 10 minutes, remove from pan and cool on rack.
Wrap when cool
so they don't dry out.

Nut Filling:

1 lb. finely ground English walnuts
2 cups sugar
1 egg white beaten stiff

Once the loaves are filled with the nut mixture, allow them to rise
again before
they go into the oven. The only time mother refrigerated the dough was
to stop the
dough from rising when she didn't have time to work with it.

I' m proud to share our recipe. The secret it seems is in the kneading.
Happy baking, Pat

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