Kolach

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Servings: 3 Difficulty: Advanced
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Traditional Eastern European braided sweet bread with a golden crust and soft, airy crumb
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This traditional Kolach is a beautiful, intricate braided bread that serves as a centerpiece for holiday tables or special family gatherings. Enriched with eggs, milk, and butter, the dough yields a tender, slightly sweet crumb with a delicate yeast flavor. The braided structure creates an impressive visual presentation, while the egg wash and poppy seed topping add a professional finish and subtle nutty aroma. It pairs wonderfully with butter, jam, or as a side to rich stews and meats. While the process requires patience for rising, the result is a comforting, homemade loaf that smells incredible while baking and stays fresh for days.

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Kolach

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 389.4

Description

This traditional Kolach is a beautiful, intricate braided bread that serves as a centerpiece for holiday tables or special family gatherings. Enriched with eggs, milk, and butter, the dough yields a tender, slightly sweet crumb with a delicate yeast flavor. The braided structure creates an impressive visual presentation, while the egg wash and poppy seed topping add a professional finish and subtle nutty aroma. It pairs wonderfully with butter, jam, or as a side to rich stews and meats.

Ingredients

Directions

  1. Dissolve 1 teaspoon of sugar in the lukewarm water and sprinkle the yeast over it.
  2. Add 1 tablespoon of sugar, stir gently, and let stand for 10 minutes until foamy.
  3. In a large bowl, combine the yeast mixture with the warm milk, lightly beaten eggs, salt, remaining 2 tablespoons of sugar, oil or melted butter, and 3 cups of sifted flour.
  4. Beat the mixture until smooth and well combined.
  5. Cover the bowl and let the dough rise in a warm place for about 1 hour, until it is light and bubbly.
  6. Gradually mix in enough of the remaining flour to form a light, slightly sticky dough.
  7. Knead the dough in the bowl or on a floured surface until it is smooth, elastic, and pulls away from the sides of the bowl easily.
  8. Alternatively, use a food processor: add the yeast mixture to the flour, then add liquids. Process until a smooth, elastic ball forms.
  9. Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat the top with oil.
  10. Cover with a damp linen dish towel and let rise in a warm place until doubled in bulk, approximately 1 to 1.5 hours.
  11. Punch down the dough to release air and allow it to rest for 10 minutes.
  12. Divide the dough into 3 equal parts.
  13. Take one part and divide it into thirds, rolling each piece into a rope 8 to 10 inches long and 1 1/2 inches thick.
  14. Braid the three ropes together, starting from the middle, and tuck the ends under to seal.
  15. Repeat the braiding process with the remaining two parts of the dough.
  16. Place the braided loaves on buttered or parchment-lined baking sheets, ensuring they are spaced apart as they will expand.
  17. Cover with the damp towel and let rise until almost doubled in size, about 45 minutes.
  19. Beat the remaining egg with 1 tablespoon of water to create a glaze. Brush the loaves generously with the egg wash.
  20. Sprinkle the tops with poppy seeds.
  21. Bake for 25 to 30 minutes, or until golden brown.
  22. Test for doneness by tapping the bottom of the loaf; it should sound hollow.
  23. Transfer to wire racks and cool completely before slicing.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 389.4kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 6.6g33%
Cholesterol 205.0mg69%
Sodium 15048.1mg628%
Total Carbohydrate 51.3g18%
Dietary Fiber 3.0g12%
Sugars 19.3g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store cooled kolaches in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.

Ensure your water and milk are lukewarm (about 110°F/43°C). Water that is too hot will kill the yeast, while water that is too cold will not activate it properly.

The amount of flour may vary depending on humidity and flour brand. Add flour gradually; the dough should be soft and slightly tacky, not dry or stiff.

For a shinier finish, you can add a teaspoon of honey or corn syrup to the egg wash.

Keywords: braided bread, kolach, yeast dough, poppy seeds, holiday bread, eastern european, sweet bread, enriched dough, baking, homemade, egg wash, soft bread, tradition, brunch, centerpiece, yeast, milk, butter, flour, rise
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