Passing On of the Recipes Part 2 – Kálach

It’s another day so today we are making two loves of Kálach. Kálach, as pictured below, is a pastry roll stuffed with nut meats and raisins. This recipe is for one loaf so be sure to double it if you want two loaves.


Once again KT, my daughter, is getting schooled by my mom.


First lets start with the nut meat mixture. You will need:

1 Lb Ground Nuts, Walnuts or Pecans
½ cup Sugar, Brown or White
3 Egg Whites beaten
½ Lemon Rind Grated

Mix together and set aside. This will keep in the fridge for a few days or freezer for up to 6 months

½ Stick Melted Butter

For the Kálach we will need:

Double this recipe for two loaves:

4 1/4 to 4 1/2 cups sifted flour
2/3 cup milk
1 pkg. quick rise active dry yeast in
1/4 cup warm water (110°F to 115°F
1/2 cup sifted confectioners’ sugar
1/4 cup butter
1/4 teaspoon salt
6 egg yolks, well beaten
1 teaspoon rum (Optional)


One Loaf. Be sure to double for two.


Measure and set aside

4 1/4 to 4 1/2 cups sifted flour


2/3 cup milk

Meanwhile, mix

1 pkg. quick rise active dry yeast in
1/4 cup warm water (110°F to 115°F.

Let yeast stand 5 to 10 min.

Meanwhile, Put into a large bowl

1/2 cup sifted confectioners’ sugar
1/4 cup butter
1/4 teaspoon salt

Immediately pour the scalded milk over ingredients in bowl.

When the mixtures is lukewarm, mix well and stir in about 1/2 cup of the sifted flour, beating until dough is smooth.

Stir the yeast and add to dough, mixing well. Add about one-half the remaining flour to the dough and beat until very smooth. Add in one-half, beating well after each addition, a mixture of:

6 egg yolks, well beaten
1 teaspoon rum (Optional)

Then beat in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let it rest 5 to 10 min. Knead

Form dough into a large ball and put it into a greased bowl. Turn to bring greased surface to top. Cover bowl with waxed paper and a towel and let stand in warm place (about 80 degrees F) until dough has doubled. Punch dough down with fist; pull edges in to center and turn dough completely over in bowl. Cover bowl and let dough rise dough rise again until nearly doubled.

Pour dough out on to a floured work surface and devide in half (If you doubled it) Add four if needed. Ours needed it.


Once you have the right consistancy, easy to work and not too sticky, use your fingers to flatten out and make a rough rectangle


Roll out the dough untill you get it about 12 to 14 inches wide.


Once it is the right size spread the nut meat mixture evenly across the dough. Be sure to leave about an inch at the top for sealing the loaf.  Then add the raisins.


Drizzle the raisins and nut meats with the melted butter.


Then start rolling it up.


Keep rolling…


And rolling…


Once you get to the end you will need to pinch the sides together. I would have used a little egg wash but Mom said we didn’t need to bother. So we didn’t.


Once that is done you will need to tuck in the ends.


Spray your sheet pan with a little release agent of your choice and place the loaf seam side down and make the second loaf.


Or if you aren’t making two loaves place the loaf under a moist cloth for 20 minutes to rise. It was a little chilly on the day we where making this so we had to put it in the oven on as low as it would go for a little while.


Once they have risen a bit, place in a 350 degree oven for about a half hour or until golden brown and delicious. Once out of the oven slather with butter to keep the crust nice and soft.


Set it out to cool.


Then slice it and serve.


This is great to serve with coffee. My Mom made this for the Christmas holidays and placed it in a bag of goodies for us kids. We just love it.


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