Kolacheta (Cheese Rolls)
Ring-shaped yeast rolls filled with butter and crumbled white cheese, brushed with egg and baked until golden.
Ingredients
| 2 kg | flour | |
| 4 | eggs | |
| 60 g | yeast | |
| 1/2 l | milk | |
| 1 packet | vanilla | |
| 1/2 l | warm water | |
| 1 tsp | 5 ml | salt |
| 1 tbsp | 15 ml | sugar |
| 1 packet | butter | |
| 300 g | white cheese |
Instructions
Dissolve the yeast in lukewarm fresh milk. Pour the flour into a mound with a peak on the surface you will knead on. Form a well and pour in the beaten eggs (reserving part of them for brushing). Add the fresh milk, the yeast, the warm water, the salt, the sugar and the vanilla. Knead a smooth dough. Add more flour if needed. Leave the dough in a warm place to rise. Once it has doubled in volume, roll it out into a sheet. Sprinkle with pieces of softened butter and crumbled cheese. Knead again and divide into 8-10 parts. Shape each part into a roll 3-4 cm thick. Twist and join the ends of each roll to form a closed ring. Arrange the kolacheta in a greased and floured tray, or better yet in a sach (baking pan). Brush them with a brush using the remaining egg mixture and bake until they puff up and turn golden.