Slavski Kolach

By ezunich

Ingredients

• 1-3/4 c. warm water
• 1 stick butter, melted
• 1/2 c. orange juice
• 2 eggs, lightly beaten
• 1 Tbsp. salt
• 1 to 2 Thsp. sugar
• 2 pkgs. rapid rise yeast
• 7 c. flour
• DECORATIONS
• 1-1/2 c. flour
• Cold water

Preparation

Step 1

Dissolve yeast in warm water and let stand approximately 5 minutes, at which point the yeast will begin to bubbly slightly. Some people prefer to mix the dough by hand, but an electric stand mixer can do the job more easily. Combine all ingredients and knead until dough is no longer sticky and pulls away from sides of bowl. Cover bowl loosely with plastic wrap and let rise until doubled in bulk. Dough rises best in warm, draft-free environment. Turn risen dough out onto lightly floured work surface. Using both hands, press out remaining pockets of air to promote an even texture in finished loaf. Reserve small amount of dough (small fist size) to make a braid around the outside of the Kolach. Place dough into greased round pan (Dutch oven style pot). Make braid with reserved dough and add it around outside edge of the Kolach. Cover pot with kitchen towel and let rise 20 to 25 minutes. Just before baking, brush gently with 1 beaten egg yolk, only the middle surface of the Kolach, not the braid. Add pre-made decorations to top of the Kolach. Bake at 350° 45-50 minutes