Delicious 3-Step Romanian Colac

This recipe for Delicious 3-Step Romanian Colac is my way of honoring my husband’s side of the family, which is part Romanian. When he introduced me to Romanian Colac, I instantly fell in love with this slightly sweet yeast bread with a delicious swirl of walnut filling. This recipe for Delicious 3-Step Romanian Colac seeks to preserve this family favorite, while standardizing the measurements and process.

Reading between the lines

Like many old family recipes, ours lived on scrap pieces of paper or unwritten in someone’s head. Ingredients and measurements were not always exact. The directions described the mixing and baking process in terms of touch and taste and had some notable differences.

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For example, the type and amount of yeast used in the dough was either different or not specified at all. The amount of egg and butter in the dough also varied. Deciphering the secrets of the filling was also a challenge. One recipe called for vanilla, while the others did not. Even bread crumbs (no set amount) were listed as an ingredient in one version, but not in the others.

The most perplexing ingredient was “good” flour. What could that possibly mean? I knew I needed to be precise in my ingredients, measurements and instructions. With all this in mind, I started the process of merging the recipes together. After a little research and more than a few trials and tweaks, we had a winner!

The process reminded me a lot of when I finally captured my own childhood memories through a recipe for Spicy Sicilian Pasta Sauce.

You say Kulac, I say Colac, but what’s really gonna bake your noodle…..

Genealogy and old family recipes. Talk about a true treasure trove of conjecture! What started out as a simple desire to preserve a traditional holiday bread recipe from my husband’s side of the family, ended up stoking my love for solving puzzles.

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An unexpected challenge was how to spell Colac, as it was different from recipe to recipe – sometimes as Ko-lac, and even as Ku-lac. At first, I chalked this up to simple mispronunciation. But we began to wonder if the spelling difference was tied to differences in Transylvanian and Aromanian roots (Albanians make a soda bread spelled Kulac).

Although they share a similar pronunciation, neighboring countries all contribute their own unique twist on this bread in terms of how it is shaped and when it is served. While researching, I found Romanian and Moldovan Colacs are typically braided into a circle and served at Christmas or Easter. Ukrainian Kolaches are braided Christmas breads.

Russian Kalach seems to refer to any kind of white bread made with “good” fine-milled flour. I learned that good flour was preferred over rustic, coarsely ground flour.

Mysteries solved! Well, maybe!

Gratitude to those who preserve the past and write the future

We also discovered our walnut filling was more closely associated with another Romanian bread called Cozonac, which we had never heard of before. With so many variations, we reached out to the Romanian Genealogy Society and Scriem Istoria Ta (We Write Your History) to get their input on spelling and the history of the bread itself.

If you have Romanian roots, or need help with genealogy research, they were wonderful resources. Thank you for your help!

Closing thoughts on this recipe for Delicious 3-Step Romanian Colac

Food connects us to our past and present. As families and cultures blend, so do our food traditions. This recipe for Delicious 3-Step Romanian Colac is true to the taste and shape my husband grew up knowing – with a simple tri-fold roll instead of a braided wreath. The bread dough is a cross between a Challah and a Brioche. And it’s filled with a slightly sweetened minced walnut filling.

This recipe may not fit a perfect historical definition for Romanian Colac. But it can still serve as a delicious connection to a family’s history and traditions. I think that fits the definition of food that feeds both body and soul, don’t you?

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Delicious 3-Step Romanian Colac

Recipe by Maria Ostrander Course: DessertCuisine: RomanianDifficulty: Intermediate

Servings

1

loaf

Prep time

35

minutes

1st Proof

1

hour

2nd Proof

1

hour

Bake Time

35

minutes

A slightly-sweet, yeast bread with a delicious swirl of walnut filling.

Ingredients

• For the dough

• 1 tsp. dry instant yeast

• 1/2 cup plus 2 Tbsp. whole milk, warmed

• 2 Tbsp. granulated sugar

• 3 Tbsp. European style butter, melted

• 1 large egg plus 1 egg yolk (reserve the extra white for the filling) – room temperature.

• 2 cups plus 2 Tbsp. bread flour

• 1/2 tsp. kosher salt

• For the walnut filling

• 1 egg white

• 2 cups walnuts, ground fine

• 1/4 cup brown sugar, packed

• 1/4 cup granulated sugar

• 3/4 tsp. ground cinnamon

• 1/2 tsp. pure vanilla

• Pinch of kosher salt

• For finishing the loaf

• 2 Tbsp. butter, melted

Directions

• Prepare the dough
• Combine the warm milk, melted butter, sugar, egg and egg yolk in a small bowl. Whisk together to combine. Test mixture to ensure mixture is no more than 95 degrees F. A drop on your wrist should not feel hot. Add the yeast and mix to incorporate.
• Add the bread flour and salt. If using a stand mixer, use the dough hook to knead the dough for approximately 10 minutes on medium-low speed. When ready the dough will be pliable and slightly sticky.
• Transfer the dough to a lightly greased bowl and cover loosely with plastic wrap. Allow the dough to rise until double in size – approximately 1 hour.
• Prepare the filling
• While the dough is going through its first proof, begin to prepare the filling.
• Combine the ground walnuts, sugars, vanilla, salt and cinnamon in a bowl. Set aside.
• In a separate bowl, whip the egg white over high speed until firm peaks form.
• Fold in 1/3 of the walnut mixture to start. Gradually add the remaining 2/3 of the walnut mixture into the egg white until a moist, nut paste forms.
• Roll and finish the loaf
• Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat. Set aside.
• After the first proof, turn out the dough onto a lightly floured work surface. Roll the dough into a rectangle measuring 15 inches across and 12 inches high.
• Start at the top of the rectangle (15 inches across) and gently spread the filling evenly over the entire surface of the dough rectangle. Work your way down the rectangle, but leave one 1 inch of dough across the bottom (no filling). This will ensure a tight seal.
• Once the filling is spread, start at the top of the 15 inch side and roll down until you reach the bottom of the dough rectangle. Keep the roll tight, but not too tight. You should have a nice 15 inch log when finished.
• Pinch the ends and tuck under so both ends are neat. Fold the log into thirds by tucking one end of the log toward the center. Then tuck the second end around the first to create an oblong shape.
• Gently brush the top of the log with 1 Tbsp. of the melted butter. Cover loosely with plastic wrap and allow the log to rise a second time until double in size – approximately 1 hour.
• Once the second proof is done, gently brush the top of the loaf with the remaining melted butter. Bake at 350 degrees F. for 35 minutes. The loaf will be golden brown on top and sound hollow when you tap it gently with your fingertip.
• Transfer the loaf to a wire rack to cool completely before slicing and serving.

Notes

• A word about that drawer at the bottom of your stove. It may not just be a place to store baking pans. Many home ovens have a “plate warmer” or “bread proofing” option. Check your owners manual to see what features your model offers. You may be pleasantly surprised to find you have a proofing drawer for your bread making.
• Using the proofing drawer can dramatically reduce the amount of time it takes for your bread to rise, especially on a cool day. Most drawers will hold their temperature at about 75 degrees F. This is enough to expedite the proofing process, but still allow enough time for the flavors to develop. I have found that using a proofing drawer has cut my rise time by up to half on some recipes. So, experiment with yours and let the bread baking begin!