Kulach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Flour (nit a full 7) (up to 7) |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 3 | Eggs (room temperature) | |
| 2 | packs | Yeast (I use fleiscman's) |
| 1 | cup | Sour cream |
| ½ | cup | Water |
| 2 | Sticks margarine/ butter | |
| 1 | pounds | Walnuts, ground |
| ¾ | cup | Sugar |
| ½ | cup | Milk |
| 1 | cup | Raisins |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Lemon juice |
Directions
DOUGH
FILLING
~ this is my great grandmother's recipe who came from Hungary when she was a teenager, having already been matched by her family to my greet grandfather who was Hungarian also, and had moved to America a few years before.
Heat milk, add sugar, walnuts and stir. Add butter & lemon juice and combine. Remove and let cool.
In large bowl, mix 2 cups flour, sugar, salt & yeast. On stove put sour cream, water and butter in sauce pan. Heat till very warm, don't boil (OK ~ if butter doesn't melt all the way). Add to dry ingredients, beat 2 minutes at med. speed on mixer. Add eggs, and 1 cup flour, beat at high 2 minutes. Stir in flour to make soft dough (sticky). Knead a few times, rest 10 minutes. Divide into 4 pieces - take 1, cover rest. Roll into 14" X 12" rectangle. Spread each with ¼ cup filling - don't spread to edges and be careful not to tear dough. Roll up like a jelly roll and tuck ends underneath. Put on greased sheet, cover and let rise till double (~1 hour). Repeat with other 3 sections of dough. Brush with beaten egg. Bake 350 F for 35 minutes or until golden brown.
Often times I make extra filling so I can use more on each loaf, since I love it and ¼ cup doesn't always do it for me. These can be frozen.
Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 11:58:03 -0500 From: Renee Farkas <rcf1@...>