John Myers
Baking: Butter Kolatschen
The perfect baking: butter kolatschen recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 250 ml Milk
- 1 cube Yeast fresh
- 1 teaspoon Salt
- 100 g Sugar
- 1 teaspoon Grated lemon peel
- 0,5 packet Baking powder
- 200 g Butter
- 1 tablespoon Almond flakes
- 3 packet Vanilla sugar
- Slightly heat the milk. Put the flour in a bowl, make a well in the middle and crumble the fresh yeast into it. Add a teaspoon of sugar and use part of the milk to dissolve the yeast. (Called advantage or attenuation). Cover and let rise for about half an hour.
- Add the rest of the milk, as well as the sugar, baking powder, salt and lemon zest. Knead a smooth dough out of it.
- Using a rolling pin, roll out the dough in a square shape on a little flour and brush with the soft butter. Sprinkle a packet of vanilla sugar on top.
- Now beat the sheet of dough together twice and roll it out again.
- Cut three strips, shape them into rolls and roll them in the second packet of vanilla sugar. Chill the rolls for three to four hours. (It also goes overnight)
- Braid a braid and sprinkle it with flaked almonds.
- Bake in a preheated oven at 200 degrees until the braid gets color. Use a brush to spread the running butter over the braid over and over again.
- Reduce the temperature to 150 degrees and bake the braid for about 40 minutes. Sprinkle with hot vanilla sugar.
- This cake is a tradition in our family and was brought to the table at every celebration. The specialty is that it is not cut, but the individual braids are torn out.
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