This is a family recipe. Around Christmas and Easter, I usually think "oh, we should make Kolachkies, or Moctobabucta."
Kolachkies are a bit more complex to make than, say, coffee cake. But the unique taste of these pastries - which can be filled with absolutely anything - is definitely worth it!
Instructions
- 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. . .
Ingredients
- 2 1/2 tsp Yeast or 1 packet
- 3 tbsp Sugar
- 1/3 cup Butter or Margarine
- 1/3 cup Milk Scalded
- 1 tsp Vanilla Extract
- 2 Eggs Beaten
- 2 1/2 cup Flour Sifted
- 1 can Poppyseed Filing
- Powered Sugar Glaze colored red
Servings: loaf
Instructions
- 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).
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I have always loved pita bread. Gyros were a childhood obsession. Its bready but not overwhelming, and delicious wrapped around a sandwich or dipped in tzatziki sauce (or wrapped around a sandwich WITH tzatziki sauce. . .mmmmm).
Instructions
- Heat up your water in the microwave or the stove until its hot to the touch. Pour water into medium sized mixing bowl, and add yeast. Mix the yeast and water until the yeast is dissolved, and then let it sit for 5 minutes.
- Add flour, salt, sugar, and olive oil. Mix well! Don't stop stirring until its all clumped together.
- Turn out the dough onto a floured surface, and knead for 5-7 minutes. More is better.
- Clean out the mixing bowl, and put some more oil in it. Coat the dough and the sides of the bowl with oil, so it won't dry out. Let it rise for one hour. For speedy rising, heat the oven a little, and cover the bowl with a damp towel. Set the dough to rise in the oven. Remember to turn the oven off before you put the dough in the oven!
- Divide dough into about 8 sections (you can get 9 if you just eyeball it). Roll each section out as large as you like. Thinner pita won't bubble as much or be as fluffy.
- Heat up a nonstick pan on the stove - at about medium heat - and put a tiny bit of oil in it. Wipe out excess oil, unless you are ok with oily pitas.
- Set a pita in the pan to cook. Let it cook for about a minute; it should start to bubble. Flip it over, and cook for a few more seconds on the other side before taking it off the heat to cool. Repeat until you have no more pita!
Recipe Notes
Original recipe from Traditional Greek Pita Bread.
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