1 pkg yeast
1 1/2 cup milk, scalded and cooled to 80f
1/2 cup sugar
1 1/4 tsp salt
2 eggs
7 cup flour
1/2 tsp mace
1 grated rind of 1 lemon
3/4 cup shortening
Directions
1. Crumple yeast into bowl 2. Add milk which has been
scalded and cooled to 80F 3. Add sugar and salt. Stir
to dissolve. 4. Beat the eggs well. Add the beaten
eggs. 5. Sift flour once before measuring. Spool
lightly into cup to measure. 6. Add the mace and lemon
rind to the flour, then add all the flour to the
liquid, at once, working it in thoroughly with your
hands. 7. Work in the softened shortening. 8. When the
dough is well mixed, knead gently in bowl or on
lightly floured board until smooth. 9. Round up and
set to rise in a well greased bowl. Cover bowl and
keep dough at 80-85F until doubled in bulk, about 2
hours. 10. Remove dough from bowl and round up on a
lightly floured board.
Cover and allow to loosen up for 15 minutes. 11.
Shape into desired shapes. (I.e. roll out, wrap the
fillings
in the dough, etc.) 12. Let the kolache rise again
until not quite doubled in bulk,
about 30-40 minutes. 13. Brush top with solution of
1 egg yolk slightly beaten and
diluted with 1/2 cold water. 14. Bake 20-25 minutes
in 400F oven. 15. When done baking, rub the crust with
butter.
Servings: 1 servings
Kolache Slovakian Pastry Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is quite possible to trace the history of recipes back into distant history, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times used a good variety of herbs and spices, including a few you will know for example bay, rue and parsley. Over the succeeding few centuries, the rich families of Wesstern Europe strove to lay on the best banquets, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes common in their social group. When we get to the 20th century, cooking publications are starting to become popular due to higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Kolache Slovakian Pastry recipe.
