Ingredients for making milk kalach
- Sifted wheat flour 500 grams for kneading and 2 tablespoons for rolling
- Granular dry yeast 1.5 teaspoon
- Sugar 1 tablespoon
- Salt 1 teaspoon
- Chicken egg (1 piece per dough and chicken yolk for greasing) - 2 pieces
- Pasteurized whole milk 250 milliliters
- Butter 40 grams
- Main Ingredients Eggs, Milk, Flour
- Serving 2 servings
- World Cuisine
Inventory:Saucepan, Deep bowl, Stove, Measuring cup, Teaspoon, Tablespoon, Table fork, Kitchen towel - 1 - 2 pieces, Stewpan, Plastic wrap, Oven, Nonstick pan, Baking paper, Metal kitchen spatula, Bowl, Kitchen gloves, Wooden kitchen skewer, Baking brush, Metal grill (from the oven), Cutting board, Kitchen spatula, Flat dish
Cooking milk kalach:
Step 1: prepare the butter.
Put a piece of butter in a small stewpan. We put it on medium heat. Melt the butter to a liquid consistency. After we remove the stewpan from the stove, rearrange it on a cutting board and cool the oil to room temperature.
Step 2: prepare the dough.
After the required time has passed, add salt, sugar to the bowl with the dough, pour the cooled butter and beat the chicken egg without shell. We mix the products to a homogeneous consistency and introduce the remaining flour into a bowl.
Using a spoon, knead the dough. When the cutlery stops helping, transfer the contents of the bowl to the kitchen table and continue mixing with clean hands.
High-quality dough should not stick to your hands, it should be smooth and dense so that the kalach kept its shape during baking. Therefore, we devote to the kneading process at least 7 to 10 minutes.
After we transfer the dough back into the bowl, tighten it with plastic wrap, cover with a kitchen towel and put in a warm place on 1.5 - 2 hours.
Step 3: we form milk kalach.
After 1.5 - 2 hours preheat the oven up to 190 - 200 degrees Celsius and cover the non-stick baking sheet with a sheet of baking paper. After we crumble the dough right in the bowl, transfer it to the countertop, sprinkled with a layer of flour and divide it into 2 equal parts using a kitchen spatula.
Take 1 serving of dough and divide it again, but into four equal-sized slices.
Then, in turn, we roll them into bundles up to 2 centimeters thick and about 75 to 85 centimeters long.
We connect the ends of the harnesses.
And we begin to weave them into a tetrahedral braid.
In principle, you can weave and the usual, but the tetrahedral looks more beautiful.
When the pigtail is formed, connect its ends on both sides.
Pinch them with your fingers.
We try to do it tightly so that during baking the kalach does not fall apart.
We lay out the formed product on a baking sheet prepared for baking. In the same way we sculpt the second kalach from the rest of the dough.
Step 4: bake milk kalach.
We put the baking tray with kalach in a warm place on 30 minutes, during this time they will increase in size by 1.5 times. Then we drive the chicken yolk into the bowl and slightly beat it with a table fork.
In 30 minutes open the oven door and rearrange the pan on it. We leave the kalachi in this form even on 10 - 12 minutes.
After that, grease them with whipped yolk with a baking brush and send them to bake for 30 minutes or to a beautiful golden color.
After the required time has passed, we check the readiness of the kalach with a wooden kitchen skewer. Insert its end into the flesh of baking and get it. If the stick is dry - the muffin is ready.
We put kitchen gloves on our hands, remove the baking sheet from the oven and put it on a cutting board previously laid on the countertop.
Helping ourselves with a kitchen spatula, we shift the kalachi onto a metal grate, cool them to room temperature and serve.
Step 5: serve milk kalach.
Milk kalach is served at room temperature. It can be served with sweet foods and drinks. Kalachy give honored guests, present them to the godmothers at Christmas, meet newlyweds or carols. Enjoy delicious food and be happy!
Enjoy your meal!
- Very often dried fruits are added to the dough: raisins, dried apricots, prunes, figs, dried strawberries, dried cherries, mountain ash or cranberries. If kalach is baked for Christmas, you can put coins in the dough, they symbolize prosperity and wealth.
- Before baking, you can sprinkle with sesame seeds, poppy seeds, sugar or chopped nuts.
- Instead of butter, you can use vegetable oil.
- Instead of baking paper, you can use parchment paper, but first it is worth soaking in butter or vegetable oil.