Moldovan Round Braided Bread - Colaci
In my family we celebrate Christmas Eve on January 6-7. This is a special time for us, filled with traditions like singing carols and hosting guests. Every year, I prepare dishes that remind me of home, including Kutia, Moldovan Sarmale, and of course, COLACI, a traditional round braided bread.
This tradition comes from my grandmother, who would make large batches of bread and COLACI for carolers. I would help her prepare them, kneading the dough at night, and bake in the firewood oven delicious fresh bread in the morning.
Mix warm water with sugar and 4-5 tablespoons of flour. Let it foam for 10-15 minutes.
Add 3-4 tablespoons of oil and 1 tablespoon of salt to the mixture and stir well.
Gradually add flour and knead the dough. If it is too soft and sticky, add more flour.
Then knead the dough on a work surface for 10-15 minutes, adding flour until the dough is firm and non-sticky at all.
So the dough is ready when it no longer sticks to your hands or the table.
Let the dough rest for 30-40 minutes.
Cut the dough into pieces about the size of a smaller fist.
Shape each piece of dough without adding extra flour unless it's too sticky.
Form thin rods by rolling from the middle to the edges with both hands.
Continue rolling until you get the hang of it. You'll soon find it enjoyable and easy.
It should be about 1 meter long and uniform in thickness, approximately the thickness of a finger.
Fold the dough in half.
Twist the fold slightly to form a small knot, then roll the two ends outwards.
Braid the dough, ensuring the edges are well-twisted for a neat appearance.
This is the basis for various coil models. Braiding can be done on the table for beginners.
For a "roll in 2," attach the edges of the braided dough.
Make and wrap a thin rod around the coil and secure the edges.
This small colac is ideal for carolers.
For a "coil in 4," place two "braided gears" next to each other with opposite edges.
Intertwine the braids once more, starting from the middle to the edges, and form a circle.
For a "coil in 6," stack three braids of varying sizes.
Place two large ones at the base.
And a smaller one on top.
This festive bread is perfect for weddings and baptisms.
Arrange the coils on trays greased with a bit of oil and let them rise for 10-15 minutes.
Bake for 30 minutes at 200 degrees or until golden brown.
Brush the hot rolls with oil for a glossy finish.
Bake in batches, forming new coils while the others are in the oven.
Let the colaci cool and enjoy one warm – they are crispy, fragrant, and delicious.
For all the carolers at home, I offer you a warm heart Colac!
Enjoy!
