Kolach

Kolach Recipe from Serbia with Butter, Lemon, and Nuts

Region / culture: Serbia | Preparation time: 2 hours | Cooking time: 1 hour | Servings: 2 loaves

Introduction

Kolach is a traditional Eastern European bread that is often braided and coiled into a beautiful shape. It is a sweet bread that is perfect for breakfast or as a snack with a cup of tea or coffee.

History

Kolach has been a staple in Eastern European cuisine for centuries. It is often made for special occasions such as weddings, holidays, and religious celebrations. The braided shape of the bread symbolizes unity and togetherness.

Ingredients

1.5 cups (3 sticks) unsalted butter, at room temperature
4 egg yolks
4 tbsp sugar
1 tsp salt
2 tsp minced lemon zest
1 tsp lemon juice
2.5 cups hot milk (120°F (49°C)-130°F)
6.5 cups bread or all-purpose flour, approximately
2 packages dry yeast

1 egg yolk, beaten, mixed with

1 tbsp milk
0.25 cup whole nuts (your choice)

Equipment

1 large baking sheet, teflon or sprinkled with cornmeal.

How to prepare

In a mixing or mixer bowl, cream the butter, egg yolks, sugar, salt, lemon zest, and juice by hand or with a mixer flat beater.
Mix the milk with the butter and egg yolk mixture.
Measure 2 cups of flour and add it to the mixture.
Add the yeast and stir well to blend.
Gradually add 0.5 cup of flour at a time, stirring vigorously after each addition.
Once the batter is smooth, add more flour, 0.5 cup at a time, and continue stirring.
When the dough forms a mass that can be lifted out of the bowl and placed on a floured work surface, it is ready to knead.
If using a mixer, attach the dough hook.
Add sprinkles of flour if the dough continues to be sticky during the kneading process (approximately 10 minutes).
Knead the dough aggressively using a push-turn-fold motion or under the dough hook for 10 minutes, or until the dough becomes smooth and elastic.
At this point, the dough should not stick to the work surface or the sides of the mixer bowl.
If using a food processor, attach the short plastic dough blade.
Place the butter, egg yolks, sugar, salt, lemon zest, and juice in the work bowl and pulse several times to cream.
Measure 3 cups of flour into the bowl and add the yeast.
With the machine running, pour the milk through the feed tube.
Once the dough becomes a smooth batter, stop the machine and add more flour, 0.25 cup at a time, either through the feed tube or by removing the cover.
If flour around the edges of the bowl is not pulled in by the blade, remove the cover and scrape the flour into the center and under the blade (approximately 6 minutes).
When the dough forms a mass and rides around the work bowl on the blade, knead for 60 seconds.
As the dough spins, it will clean the sides of the bowl to some extent.
When the dough is first turned out from the bowl, it may seem quite moist. Sprinkle with flour and knead for a few moments.

First rising

Place the dough in a greased bowl, cover tightly with plastic wrap, and let it sit at room temperature to double in size, which should take about 1 hour. [1]

Shaping

Once the dough has risen, turn it onto a floured work surface and divide it in half.
Divide each half into 3 equal parts.
Using the palms of your hands, roll each part into a 24" long rope.
Braid the ropes together.
Place the braid on a baking sheet and coil it.
Tuck the end of the braid into the coil to prevent it from coming loose as the dough rises.
Gently push the coils with your hands to create a symmetrical shape (approximately 15 minutes).

Second rising

Cover the 2 coils with parchment paper or a cloth and let them sit at room temperature until the dough doubles in size, which should take about 50 minutes.

Baking

Preheat the oven to 350°F (177°C) approximately 20 minutes before baking. [2]
Brush the loaves with the egg-milk glaze and carefully arrange the nuts in a pattern over the top of the loaves.
Place the baking sheet in the preheated oven and bake until the loaves turn golden, which should take about 1 hour.
Turn one of the loaves over and tap it with a forefinger. If it is brown and sounds hard and hollow, the loaves are done.

Final step

Take a moment to admire the twined braids.
They look beautiful! Gather the family to appreciate them.
Allow the loaves to cool for 10 minutes before lifting them with a metal spatula and transferring them to a metal rack to cool completely.
Enjoy the delicious toast!

Variations

You can customize your Kolach by adding raisins, dried fruit, or nuts to the dough before braiding.

Cooking Tips & Tricks

Make sure to knead the dough thoroughly to develop the gluten and create a light and airy bread.

- Allow the dough to rise in a warm place to ensure that it doubles in size.

- Brushing the loaves with an egg-milk glaze before baking will give them a beautiful golden color.

Serving Suggestions

Kolach is best enjoyed warm with a spread of butter or jam. It pairs well with a cup of tea or coffee.

Cooking Techniques

Kolach is baked in the oven at 350°F for about 1 hour until golden brown.

Ingredient Substitutions

You can use margarine instead of butter in this recipe for a dairy-free version.

Make Ahead Tips

You can prepare the dough for Kolach ahead of time and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

Presentation Ideas

Serve Kolach on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Kolach pairs well with a hot cup of tea or coffee for a cozy breakfast or snack.

Storage and Reheating Instructions

Store leftover Kolach in an airtight container at room temperature for up to 3 days. Reheat in the oven at 350°F for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Kolach contains approximately 250 calories.

Carbohydrates

Each serving of Kolach contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kolach contains approximately 10 grams of fat.

Proteins

Each serving of Kolach contains approximately 5 grams of protein.

Vitamins and minerals

Kolach is a good source of iron, calcium, and vitamin B6.

Alergens

Kolach contains wheat, eggs, and nuts.

Summary

Kolach is a delicious bread that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Kolach is a delicious and traditional Eastern European bread that is perfect for special occasions or everyday enjoyment. With its sweet flavor and beautiful braided shape, it is sure to impress your family and friends.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Kolach. It was a warm summer day, and I was visiting my dear friend Anna in her cozy little cottage near the countryside. Anna was known for her delicious baking skills, and she had promised to teach me one of her most treasured recipes.

As soon as I walked into her kitchen, I could smell the sweet aroma of freshly baked bread filling the air. Anna greeted me with a warm smile and a twinkle in her eye. "Today, we will be making Kolach," she said, as she handed me an apron and a rolling pin.

I had never heard of Kolach before, but I was eager to learn. Anna explained that it was a traditional Eastern European pastry filled with a sweet mixture of fruits, nuts, and spices. She had learned the recipe from her own grandmother, who had passed it down through the generations.

We started by making the dough, mixing flour, yeast, sugar, and butter together until it formed a soft, elastic ball. Anna showed me how to knead the dough until it was smooth and pliable, a skill that she had honed over many years of baking.

Next, we prepared the filling, chopping dried apricots, walnuts, and raisins and mixing them with cinnamon, sugar, and a touch of honey. The fragrant aroma of the spices filled the kitchen, making my mouth water in anticipation.

Once the dough had risen, Anna taught me how to roll it out into a large rectangle and spread the filling evenly across the surface. We carefully rolled the dough into a long cylinder, sealing the edges with a bit of water to prevent the filling from spilling out.

As we placed the Kolach into the oven to bake, Anna regaled me with stories of her childhood, growing up in a small village where baking was a way of life. She spoke fondly of her grandmother, a master baker who could whip up the most delectable pastries with just a few simple ingredients.

When the Kolach emerged from the oven, golden brown and fragrant, I couldn't wait to taste it. Anna sliced it into thick rounds, revealing the swirls of filling inside. The pastry was soft and tender, with a perfectly balanced sweetness that melted in my mouth.

I savored every bite, savoring the flavors of the dried fruits, nuts, and spices that blended together in perfect harmony. It was a taste of tradition, a connection to the past that filled me with a sense of nostalgia and warmth.

As I bid farewell to Anna that day, she handed me a handwritten recipe card for Kolach, a precious gift that I would treasure for years to come. Every time I make this pastry, I am transported back to that sunny afternoon in Anna's kitchen, learning a new skill and forging a deeper bond with my dear friend.

Now, whenever I bake Kolach for my own family, I share the story of how I learned the recipe from Anna, passing down not just a delicious dessert, but a piece of our shared history and heritage. And as I watch my grandchildren enjoy the sweet, flaky pastry, I know that the tradition will live on for generations to come.