Name: Mom's Bulkas
Ingredients: 2 lb Flour; 2 tb Sour cream; 2 pk Dry yeast; 4 Eggs; 1/4 c Butter melted; 1/4 c Oil; 1 c Sugar; 1/4 ts Salt; Melted butter; Cinnamon & Sugar; Cardamon; Raisins; Nuts

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Russian		1	Servings

INGREDIENTS

2	lb	Flour
2	tb	Sour cream
2	pk	Dry yeast
4		Eggs
1/4	c	Butter melted
1/4	c	Oil
1	c	Sugar
1/4	ts	Salt
		Melted butter
		Cinnamon & Sugar
		Cardamon
		Raisins
		Nuts

INSTRUCTIONS

DOUGH
FILLING
OPTIONAL
Alice -- Here is my Russian Grandmother's coffee cake whick we called
Bulkas -- Hope you enjoy:
Proof yeast in 1/2 c. warm water plus 1 tsp sugar for 10 to 15 minutes add
flour, then the rest of the dough ingredients. Knead then shape into a ball
and place in a buttered bowl, cover and allow to double in bulk.
Punch down dough and roll out on floured surface. Brush with melted butter
and sprinkle with filling and roll (as jelly roll). Cut into slices and
place in greased pan (jelly roll or sticky bun type pan). Allow to double
in bulk
Bake in 375° oven 20 to 30 minutes. Posted to JEWISH-FOOD digest V97 #224
by Machinton <rachlen@javanet.com> on Jul 31, 1997

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