Christmas Kolach  is served at holiday tables throughout Kyiv, where all Ukrainian family members are made welcome. At the feasts of the Christmas season, they celebrate the holidays along with the living, the departed, and the yet-to-be-born.

Christmas Kolach (Makes 3 Loaves)


1 tsp. Granulated Sugar
1 cup lukewarm Water
2 packages Dry Yeast

2 cups Whole Milk
3 large Eggs, slightly beaten
1/4 cup Granulated Sugar
1 tsp. Salt
2 Tbs. Butter, melted
8-9 cups All-purpose Flour, sifted
1 whole Egg, beaten with 2 Tbs. Water for Glaze
2 Tbs. Poppy Seeds

Dissolve sugar in the lukewarm water and sprinkle the yeast over the top. Let the mixture stand for about 10 minutes.

Scald the milk in a large saucepan over medium-high heat and then let cool to lukewarm, about 110-F degrees.

In a large mixing bowl, combine the yeast mixture with the warm milk, eggs, sugar, salt, and melted butter. Add 3 cups of flour and beat until smooth. Cover the dough and let rise in a warm place for about an hour. Gradually mix in the remaining flour until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead until the dough appears smooth and elastic. Place the dough in a greased bowl, turning once to coat with the oil. Cover and let rise for about an hour, or until doubled in size. Push down the dough and let rise for another hour, or until doubled in size again.

Divide the dough into three equal parts. On a lightly floured surface, divide one portion into three equal parts. Roll each portion into a 10-inch to 12-inch rope. Braid the three ropes together, starting at the middle and working your way out to both ends. Join the ends together to form a braided ring, leaving the center open.

Repeat the rolling and braiding process with the two remaining portions of dough.

Place the loaves on greased baking sheets. Cover and let rise until almost double in size. Brush the loaves with the egg-and-water glaze and sprinkle with poppy seeds.

Bake in a pre-heated 375-F degree oven for about 45 minutes or until golden. Cool on wire racks. Serve warm or store in an airtight container for use later.

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