Scald your cup of milk on the stove. You want to get the milk to froth, but not boil. Once the milk is frothy, take it off the heat and let it cool a bit.
Dissolve yeast in lukewarm water. Once the milk has cooled, add the yeast mixture to the scalded milk.
Cream butter, sugar, and salt in a small bowl.
Add 1 1/2 cups flour to the yeast / milk mixture. Mix well.
Add the sugar and butter mixture, plus one egg, to the flour and yeast mixture. Beat well. Gradually add the remaining flour until the dough becomes smooth enough to handle.
Knead your dough until it is smooth and elastic. Place it in a greased bowl, covered, in a warm place. Let it rise until doubled.
Place the dough on a warm floured board and cut into 2 1/2 inch squares, 1/4 inch thick. Put a spoonful of filling in the center of each.
Place your kolachkies 2 inches apart on a cookie sheet. Let them rise until doubled (about 45 minutes).
Bake at 375 degrees Fahrenheit for 25 minutes.
Sprinkle with powdered sugar when cool.
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With the holidays coming around, it seems the right time of year to consider making Moctobabucta, or poppyseed bread. Now, I'm not really sure I'm spelling its name right, or pronouncing its name right. I can't find mention of anything called "moctobabucta" on the internet, anyway. I just know that its a family recipe, and its good!
The key to getting a pretty braid is in portioning out the poppyseed filling evenly, and then securely folding the dough over it. It is so easy to overfill one part, or not seal it properly, and then have poppyseed going everywhere. It still tastes good, its just not as impressive!
And really, with the red icing and pretty braided presentation, the finished loaf is pretty impressive looking. . .
Braided poppyseed bread - pretty, sweet, and perfect for the holidays!
Scald milk, then add butter and stir until melted. Let cool to lukewarm.
Mix together sugar and yeast.
Add milk to yeast mixture, and stir until the yeast is dissolved. Then add eggs, vanilla and stir until blended
Turn onto floured board. Knead to elastic. Place in greased bowl & clover with a slightly damp cloth. Let rise to double (1- 1.5 hours approx.)
Roll into 1 rectangle 12”x18”. Cut into 3 parts. Divine filling equal parts on the 3 dough sections. Roll each section around the filling. Then braid the rolled sections and place on the pan. Let rise to double (around 1.5 hours).
Bake 30 minutes at 350 degrees. Cover with glaze after it comes out of the oven (while its still warm).