| 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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