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
Experts have tracked the existence of recipes way back into the distant past, at least as far into history as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the cooks of Roman times made use of many spices and herbs, including a few that will be familiar to modern chefs such as thyme, mint and dill. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations led to a torrent in recipe manuscripts, many of which still exist in private libraries. Over the following few centuries, the rich and powerful families of the West competed to lay on the most exotic meals, and as a result chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery books are highly popular mostly as a result of increased literacy, increased leisure time and having more money. |
We hope you enjoy this Kolache Slovakian Pastry recipe.
