Ukrainian Christmas egg bread (kolach)
Bread Machine version

Ukrainian Christmas Egg Bread (Kolach)
bread machine recipe - makes one 

2017 - Canada’s 150th                                                                         submitted by Auntie Pat                                                                                                         

KOLACH is the traditional Ukrainian Christmas Eve supper centerpiece.  Three braided loaves, which commemorate the Trinity, are stacked one on top of the other.  A candle is set in the middle of the top loaf to symbolize Christ, the “Light of the World”.   Its round shape gives it its name - “kolo”, a circle - symbolizing eternity. An old custom was the communal sharing of bread, honey and salt.  Starting with the oldest member of the family, small pieces of kolach dipped in honey and salt were offered with the greeting “Chrestos razdayetsia or rodyvsia” (“Christ is born”); they would response, “Slavitey Yeho” (“Glorify Him”).  


1 cup scalded milk (lukewarm) OR substitute:  3 tbsp. skim milk powder and 1 cup lukewarm water
¼ cup butter (cubed)
1/3 cup sugar
1 1/2 tsp. salt
2 eggs + 1 egg yolk (beaten)
3 ½ cups all-purpose flour
1 ½ tsp. dry yeast (bread machine dry yeast preferred)
Bread Machine
raisins (optional)
1 egg yolk + 1 tbsp. water (glaze)

Scald milk:  Heat milk until it begins to steam and small bubbles appear around edges.  Remove from heat. Cool to lukewarm.

 

Place ingredients in bread machine in order listed.  Select “dough only” setting. Press “start” button.
When dough is ready, remove from bread machine and place on floured board.  Knead in 1/3 cup seedless raisin, if desired.

 

 

Divide into six equal portions.  Roll, with palm of hands, into six long 26" strips.  Twist two strips together - starting at center and working outward.

 

 

Repeat twice – resulting in three twisted strips.  
Now entwine two of the three twisted strips - starting at center and working outward.  
Grease 9" tube pan or a 10" round spring form pan with a small greased can (e.g. empty tomato paste can) placed in the center.  After it is baked, a candle will be inserted in the opening. Place dough in pan and join neatly in a circle leaving a 1"space around the outside.

 

 

Wrap remaining twisted strip around outside of dough in the 1" space.  Join ends.
Cover with a moistened dish towel.  
Set aside to rise in a *warm place until almost doubled in bulk (approx. 50 minutes).

TIP:   Need warm place to rise dough?  
* Warm your oven at the lowest setting, then immediately turn oven off.  Cover dough with a moistened dish towel and place in oven to rise until almost double in bulk.  Remove from oven.

 

 

Brush with beaten egg yolk mixed with 1 tbsp. cold water.
Position oven rack about 5 inches from the bottom of oven.
Preheat oven to 375 degrees and bake for 25-30 minutes or until golden brown and internal temperature is 190-195 degrees (instant read thermometer).   
Remove immediately from pan and place on wire rack to cool.  Tip:  If it registers about 185 degrees, leave it in the pan and wait.   It will continue to cook.   Remove from pan when it reaches at least 190 degrees.

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

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