Gatherings Magazine- Fall 2011

kk kkkk Streusel Topping 1/2 cup all-purpose flour 1/2 cup sugar 3 tablespoons chilled unsalted butter, cut into small pieces 1 teaspoon cinnamon To prepare the dough: Warm the milk in a medium saucepan set over medium-high heat until it begins to steam. Do not boil. Remove from heat and allow to cool for 10-15 minutes until the temperature registers about 110-115 degrees on a candy thermometer.

Add the lukewarm water to a small bowl. Sprinkle the yeast into the water, allowing it to dissolve and become foamy (this will take about 5 minutes).

Melt the butter in the microwave (or in a small pan on the stove). Let it cool for about 5 minutes.

In a very large bowl, whisk together the eggs, sugar, salt, and melted butter. Pour in the cooled milk and the yeast mixture.

Gradually add the flour to the batter, about 2 cups at a time. (You may not have to use all 8 1/2 cups...begin to add only a cup at a time when you have already added 6 cups.) Use a sturdy wooden spoon and/or your hands to mix the flour with the other ingredients, adding the flour until it is completely incorporated and the dough begins to hold together. Be gentle: don’t pound or overmix the dough or you will end up with tough kolaches. The dough should be sticky and moist.

Lightly grease a very large bowl with vegetable or canola oil. Transfer the dough to the bowl, turning once to lightly coat on all sides with the oil. Spray a large sheet of plastic wrap with non-stick baking spray and loosely drape it over the dough. Set a tea towel on top of the plastic wrap and allow the dough to rise in a draft-free place until doubled in size (about 1 to 2 hours, depending on the temperature of your kitchen). (A dent should remain when the dough is lightly touched.)

After the dough has risen, punch it down until it “deflates”. Just a few punches will suffice...don’t overdo it.

Cover again with the plastic wrap and refrigerate for 4 hours or overnight.