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Kolac' or Buchta,

is Slovakian coffee cake. This recipe was written out by Larry's Great-Aunt Pauline, who credited it to the St. Louis Globe-Democrat, March 12, 1954.  For a slightly different version, passed on by Larry's mother, click here.


2 cakes yeast, 1/2 cup lukewarm water, 2 cups milk, 1 cup sugar, 2 teas. salt, 1/2 cup shortening,  8 cups flour, 1 egg "This is the way I prepare it. After all ingredients are in bowl, I beat it very smooth and elastic, and let it rise for about 1 hour or more until it doubles its amount. Then on floured board, I take dough and shape it with filling and roll up. Bake at 375 until nice and brown. about 30 minutes."

"Dissolve yeast in water. Scald milk and add sugar, salt, shortening and then cool. Beat in the egg, flour and dissolved yeast. Put on a floured board and roll about one fourth inch thick.  Brush lightly with melted butter. Sprinkle generously with cinnamon and sugar. Roll up and put in a greased angel food cake pan. Let rise one hour and 25 minutes. Bake one hour at 375 degrees (a cold oven to start)"

Aunt Pauline also noted that the pastry could be filled with Poppy Seed:

1 cup ground poppy seed

1/2 cup sugar

1/2 stick butter (or less)

3/4 cup milk

"Bring to a boil milk, add butter, pour over poppy seed and sugar. Mix to smooth paste. If you like it sweet, add more sugar and milk if needed."