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DescriptionEdit

In Romanian: Colac vienez

IngredientsEdit

Sweet bread dough Edit

Filling Edit

DirectionsEdit

Sweet bread dough Edit

  1. Make a starter from yeast and a teaspoon of sugar.
  2. Mix until the consistency of sour cream, add 2 – 3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise.
  3. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.
  4. Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously.
  5. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time.
  6. Then add 3 whipped egg whites. When you finish this step, start kneading.
  7. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms.
  8. Cover with a cloth and then something thicker (like a blanket).
  9. Leave in a warm place to triple in bulk.
  10. If during kneading the dough seems too hard, you may add a little milk.
  11. If, on the contrary, the dough seems too soft, you may add a little flour.
  12. When the dough has risen well, take a piece of it, place on the floured work surface, give it the desired shape (round, oval, braided, etc.) and place in the baking pan previously greased with butter.
  13. Let rise some more in the pan in a warm place.

Filling Edit

  1. Mix the butter with the sugar and vanilla until creamy.
  2. Refrigerate.

Assembly Edit

  1. Roll a square shaped sheet of dough, about a finger thick.
  2. Then spread the butter mixture, uniformly, over the dough.
  3. Sprinkle the orange peel on top.
  4. Then fold the dough three ways (three-fold), so that the right third comes over the left third.
  5. Cut it lengthwise in three equal strips and braid.
  6. Join the ends securely and arrange the braid in a round pan that was covered with buttered paper.
  7. Let it rise a little in the pan and then set into the oven, at low heat, until well risen, then at medium heat.
  8. Remove from the pan after is has cooled off.

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