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Recipe Detail

Katric Yeast Dough

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Number of Servings:

Ingredients:

  1. 1 cups - milk scalded
  2. 1 cups - shortening
  3. 1/3 cups - granulated sugar
  4. 1 packages - yeast
  5. 1 teaspoons - salt
  6. 1/2 cups - lukewarm water
  7. 3 - egg yolks
  8. 4 cups - flour
  9. - graham cracker crumbs or bread crumbs
  10. - sliced fruit of your choice
  11. - sugar
  12. 1 1/2 cups - flour
  13. 1 cups - sugar
  14. 1/2 cups - shortening
  15. - shortening for spreading over dough
  16. - sugar and cinnamon for sprinkling over dough
  17. - powdered sugar for sprinkling after baking
  18. - oil for frying
  19. - sugar for rolling in

Directions:

Yeast Dough:

Scald milk. Add shortening.

When melted and cooled, add yeast that has been dissolved in water, salt, sugar, and egg yolks. Stir in flour.

Cover and chill in refrigerator for 2-3 hours. Dough can be kept up to 3 days in the fridge.

For Kolach:
Spread 1/2 of the dough into a cookie sheet (15-1/2 x 10-1/2). Sprinkle with graham cracker crumbs or breadcrumbs. Top with fruit; sprinkle with sugar and topping. (Topping- combine 1-1/2 cups flour, 1-cup sugar, and ½ cup shortening. Work topping with hands until balls shape.) Let kaloch rise. Bake at 350 for 20-25 minutes.

For Cinnamon Bakery:
Roll out ¼ of the dough into a rectangle on floured surface. Generously spread shortening over the dough. Shake sugar and cinnamon over the surface of the dough
(don’t be skimpy!) Roll up like a burrito with both ends closed. Lay seam side up on cookie sheet. Rub some shortening over the top. Let it rise for 30 minutes in a warm place. Bake at 350 until golden brown. Sprinkle with powdered sugar.

For Doughnuts:
Let dough rise. Roll out and cut. Heat oil to 375 and fry dough for 1 minute on each side. Roll in sugar. Hide them so you don’t have to share them, and spray Lysol throughout the house with the windows wide open, to get rid of the yummy smell!!!


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