Recipe - Kulach

DOUGH
6 cup Flour (nit a full 7) (up to
7)
3 tablespoon Sugar
1 teaspoon Salt
3 Eggs (room temperature)
2 pack Yeast (I use fleiscman's)
1 cup Sour cream
One half cup Water
2 Sticks margarine/ butter

FILLING
1 pound Walnuts, ground
Three fourths cup Sugar
One half cup Milk
1 cup Raisins
1 tablespoon Butter
1 teaspoon Lemon juice

~ this is my great grandmother's recipe who came from Hungary when she was
a teenager, having already been matched by her family to my greet
grandfather who was Hungarian also, and had moved to America a few years
before.

Heat milk, add sugar, walnuts and stir. Add butter & lemon juice and
combine. Remove and let cool.
In large bowl, mix 2 cups flour, sugar, salt & yeast. On stove put sour
cream, water and butter in sauce pan. Heat till very warm, don't boil (OK
~ if butter doesn't melt all the way). Add to dry ingredients, beat 2
minutes at med. speed on mixer. Add eggs, and 1 cup flour, beat at high 2
minutes. Stir in flour to make soft dough (sticky). Knead a few times,
rest 10 minutes. Divide into 4 pieces take 1, cover rest. Roll into 14"
X 12" rectangle. Spread each with One fourth cup filling don't spread to edges
and be careful not to tear dough. Roll up like a jelly roll and tuck ends
underneath. Put on greased sheet, cover and let rise till double (~1
hour). Repeat with other 3 sections of dough. Brush with beaten egg. Bake
350 F for 35 minutes or until golden brown.

Often times I make extra filling so I can use more on each loaf, since I
love it and One fourth cup doesn't always do it for me. These can be frozen.

Posted to EATL Digest 10 November 96

Date: Mon, 11 Nov 1996 11:58:03 0500

From: Renee Farkas rcf1@CORNELL.EDU