Kalach secondary

5 hours (your 1 hour)
5 hours your 1 hour

Usually kalach is prepared for Christmas or for other traditional holidays.

Heat the milk to 40 degrees. Dilute the yeast in a small amount (quarter portion) of warm milk. Leave for 10-15 minutes.

Separate the yolks (proteins will not be needed). Pour the flour into a deep bowl, add yeast and yolks diluted in warm milk.

Melt the margarine and cool it slightly.

Pour margarine into the dough.

Add sugar, raisins, salt and the rest of the milk. Knead the medium consistency dough from all these products and put in a warm place for 1 hour.

Grate the lemon zest.

When the dough comes up for the first time, add zest, wash the dough and leave it for another 1 hour.

Sprinkle flour on the table or board. Put the matching dough on a floured board, divide into 3-4 parts, knead each of them again.

Roll three pieces into thick harnesses and weave them into a braid. Connect the braid into a circle. Then put in a pan greased with margarine. Turn on the oven.

From the fourth piece, roll the tourniquet more authentic and sweeter and lay it out in the form of a side. Beat the egg. grease the surface with beaten egg and bake in the oven at an average temperature (180 degrees) until tender - 30-40 minutes.

Kalach is ready!