| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Russian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Flour |
| 2 |
T |
Sour cream |
| 2 |
|
Dry yeast |
| 4 |
|
Eggs |
| 1/4 |
c |
Butter melted |
| 1/4 |
c |
Oil |
| 1 |
c |
Sugar |
| 1/4 |
t |
Salt |
|
|
Melted butter |
|
|
Cinnamon & Sugar |
|
|
Cardamon |
|
|
Raisins |
|
|
Nuts |
INSTRUCTIONS
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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