Kolach, Колач: Ukrainian Bread Recipe from the Breadbasket of Europe
Learn how to make homemade Kolach, Колач: a Ukrainian Bread Recipe from the Breadbasket of Europe. Learn more about Ukrainian cuisine while making this delicious bread, which holds significance at weddings and funerals as well as Ukrainian Christmas Bread and Ukrainian Welcome Bread.
Equipment
- Large Spoon
- Whisk
- Small Pan
- Measuring Cup or Kitchen Scale
- Silicone Spatula
- Stand Mixer with flat beater and dough hook
- Learning Tower as needed
Ingredients
- 3 teaspoon active dry yeast
- 1 cup water warm, about 110 deg F
- 2 teaspoon stevia
- 1⅓ cup milk warm
- 6 tbsp unsalted butter
- 3 eggs extra-large
- 2 teaspoon salt
- 6½ cups all-purpose einkorn flour
- 2 tablespoon water
- 2 tablespoon evaporated milk
- 1 tablespoon confectioners' sweetener or granulated sugar
Instructions
- Before getting started, always wash your hands with soap and water. Add the yeast to the warm water (ours was room temperature) and stir until it dissolves.
- Add the stevia to the bowl and stir it well.
- Let the mixture sit for about 10 minutes or until frothy. Make sure you keep it in a warm location.
- Whisk 2 eggs in a bowl and set aside when finished. If you compost at home or your eggs are coming from your hens, kids can wash the eggshells in water and add to the compost or save them for feeding back to the hens. Wash hands with soap and water before returning to the recipe.
- Melt the butter in a pan: The child can use the guide on the wrapper to assist with measuring the correct amount of butter. Place the butter in a pan on medium-low heat and remove the pan when the butter is almost melted. Don't forget to turn off the stove. Set the pan aside. While kids are waiting for the butter to melt, they can explore the cookbook and its illustrations.
- Add the warm milk to a clean bowl: Rather than warming ours, we let it sit on the counter for about 15-20 minutes while we were melting the butter and it was room temperature when we added it to the bowl.
- Add the melted butter, beaten eggs, salt, and yeast mixture to the bowl with milk. Use a measuring spoon to add the correct amount of salt and stir the mixture as you add each ingredient.
- Transfer the contents to the stand mixer. Place the flat beater attachment on the mixer.
- Measure the flour and slowly add it to the mixing bowl. Using a scale or a measuring cup will do the trick. There are a lot of opportunities for math in cooking. A speed of 2 on the mixer works well as it allows for kids to see how the ingredients change appearance and texture.
- Continue intermittently adding flour to the mixing bowl: Kids can practice stopping and starting the mixer as they add in the flour. They can use a combination of their fingers or a silicone spatula to get the flour into the mixing bowl. You should notice the mixture thickening up and beginning to look more like dough.
- Add the remaining flour while watching the mixer work. Note the level of effort required by the mixer and introduce discussions about machines and mechanics as they show interest.
- Replace the flat beater attachment with the dough hook. Turn the mixer on speed 2 for 1-2 minutes or until the dough is elastic. Kids can also knead the dough by hand for 5 minutes using a floured surface.
- Transfer the dough to a warm bowl as needed. Cover the bowl with a towel and place it in a warm location in your kitchen for 2 hours. While you are waiting, it's an excellent time to explore the cookbook further. After 2 hours, pull the dough away from the sides of the bowl and turn it over. Cover it again and let it sit for 1 hour. You should notice a dramatic increase in size during each step.
- Add flour to a silicone baking mat. Transfer the dough to the mat. Cut the dough into 6 sections using a dough scraper: Cut the dough in half and then cut each half into 3 sections for a total of 6 sections or 3 pairs.
- Fold the dough: Take 2 sections and roll each one into a long rope about 36 inches or so in length. Next, place them on top of each other, creating an X shape. Finally, twine the ropes of dough around each other, starting from the middle and working your way toward the ends.
- Grease the baking dish with butter. Transfer the dough to the baking dish: place each completed rope pair along the perimeter of the baking dish as you work.
- Mix the remaining egg and water in a small bowl to create the egg wash and apply it all over with a basting brush. Cover it with a towel and let it rise for 1 hour. Wash hands with soap and water.
- Preheat the oven to 400 deg F. Bake at 400 deg F for 15 minutes. Then turn the temperature down to 350 deg F and bake for 30 minutes.
- While the kolach is baking, combine the evaporated milk and confectioners' sweetener in a small bowl to make the glaze. Brush the loaf with the glaze immediately after removing it from the oven. Remove the kolach from the dish and let it cool on a rack. Don't forget to turn off the oven.
- Enjoy with some salt.
Notes
- The same amount of sugar or other sweeteners can be substituted for stevia.
- To make Ukrainian Christmas Bread for Svyata Vechera (The Holy Supper), simply adjust the ingredients in this card to 3x, divide the dough into 3 sections, and create each loaf separately. Make sure each loaf has cooled before stacking them. It may be preferable to bake them the day before.
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/kolach
Nutrition
Calories: 312kcalCarbohydrates: 51gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 60mgSodium: 420mgPotassium: 94mgFiber: 7gSugar: 4gVitamin A: 284IUVitamin C: 1mgCalcium: 93mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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