If you are looking for some great Ukrainian dishes to serve at Christmas time, here is one that will make your Christmas table all that more special and give it an ethnic touch.
Kolach (Ukrainian Braided Ring-Shaped Bread)
1 tablespoon of yeast
1 cup of lukewarm water
2 teaspoons of sugar
1 cup of sugar
4 cups of warm water
¾ cup of melted butter
1 teaspoon of salt
5 eggs, beaten
12-1/2 to 13 cups of sifted flour
Dissolve the sugar and yeast in the lukewarm water and then let it stand for 10 minutes. Dissolve the cup of sugar in the 4 cups of warm water in a large bowl and then add melted butter, salt, and eggs. Slowly mix the flour into the mixture and then knead it until it is smooth and elastic. You should notice that the dough is stiffer than it normally would be if making bread. Cover the dough and let it rise in a warm place until it is about twice its original size. Punch the dough down again and let it rise one more time. After the second rising, divide the dough into three equal sections.
Take 1/3 of the dough and divide it into 6 equal pieces and then roll two of the pieces into 30” lengths. Placing the lengths side by side, start of the center of the dough and entwine it into a rope like twist. Repeat for other end and then place it in a circle at the edge of a greased 9” foil pan. Make two more twists out of the other four lengths of dough only 24” in length this time. Take these two twists and twist them together in the opposite direction to make a double twist of dough.
Form the double twist into a circle and cut the ends at angle. Join them together by pinching the ends together. You will see a small circle in the middle. If you want, place a 12 ounce in the center to keep it open. Cover the loaves and let them rise until they are double in bulk but not so much that they those their twist definitions. Lightly brush the surface with beaten egg and then bake quietly at 350 degrees Fahrenheit for 1 hour. This bread is temperamental and should not be subjected to a lot of opening and closing of the over door or loud noises.
Bake until the dough should hollow when bottom is tapped. Cool on layer of towels, turning occasionally so it will cool evenly.
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