Process Analysis 3/6/08
Kolach or more commonly known as a pastry filled with anything from fruits to
cheeses originated in Europe, but has become more and more common in the United
States. When I was younger my grandmother would always bake Kolach for my cousins
and I and we would all help throughout. However, before you even start to think about
baking this pastry you must look in your cabinet and get, 5 pounds of flour, 2 Cups of
sugar, Crisco, dough cutter,
3/4 Tablespoon salt, 5-1/2” x 8” baking pans, saucepan,
pastry brush, 2 cans evaporated milk diluted with equal parts water, 1 lb. Saffola
margarine, 3 pkg. dry yeast dissolved in 1 Cup warm water, wooden spoon and 1
teaspoon sugar added into yeast mixture.
First, you turn on the oven to preheat at 350º. Then, you open the two cans of
milk, dump them into a saucepan, add equal parts of water, and set them on a stove
burner turned to the very lowest setting; you only want to warm the milk, not cook it.
Next, you dissolve the three packages of dry yeast in a cup of warm water (not hot – that
would kill the yeast), add a spoonful of sugar to the mixture, and set it in the center of the
stovetop to warm (not on a burner). This is called “proofing the yeast.” Before you use all
the rest of the ingredients, it’s a good thing to find out if the yeast is active and working.
Yeast is temperamental and affected by room heat, humidity, and drafts from doors and
windows. While the yeast is proofing and the milk is warming (keep an eye on it),
unwrap the margarine, allowing it to come to room temperature, while combining the rest