KOLACH DOUGH (LOAVES)
Source: Trish Boman; Wed, 24 Nov 2004

My Hungarian mother and grandmother used this recipe in the 50's and it works well for all us gals in this generation. The secret it seems is in the kneading. - Pat

Kolach Dough:
Scald 1/2 cup milk, cooled to lukewarm.
Stir in 1/2 cup sugar
1 1/2 tsp. salt
1/2 lb. butter or margarine

Measure into large bowl:
Another 1/2 cup lukewarm milk, crumble in 2 cakes of yeast, stir until dissolved

Add first milk mixture, stir Add 2 beaten eggs, 3 cups of flour and beat until smooth. Stir in approximately 2 cups of flour.

After all the ingredients are mixed together, it has to be kneaded until it is smooth, elastic and comes away from the bowl. Cover with a towel and let stand in a warm place for about 1 1/2 hours, or until it has doubled in bulk and is light and springy when touched.

It can be punched down and left to rise again if need be. This will not harm the yeast.

Turn out on lightly floured board. Cut into four parts. Roll one part to 10x13-inch, spread with one fourth of the nut filling and roll from long side into loaf. Place 2 loaves in 9x13-inch cake pan. Let rise until double in size. The only time mother refrigerated the dough was to stop the dough from rising when she didn't have time to work with it.

Bake at 325/350 for 40 to 50 minutes. Thump it for that hollow sound.
It's done. Brush the tops with butter. After 10 minutes, remove from pan and cool on rack.

Wrap when cool so they don't dry out.

NUT FILLING

Combine:
1 lb. finely ground English walnuts
2 cups sugar
1 egg white, beaten stiff