Buns

The colac is a traditional dish with a rich history, having a specific ring or round shape, often decorated with various ornaments or braids. The word "colac" originates from Hebrew, where it is called "challah". In Romania, the traditions related to colaci vary significantly from one area to another, each region having its specific customs. In the northern Oltenia, the place where I grew up, colaci are prepared on important holidays such as Easter and Christmas. They are offered as memorial bread, in memory of the deceased, but also for the carolers who come to announce the birth of the Lord. Additionally, colaci have a special significance in the tradition of the godmother, who, on Saint Basil's Day, visits the baptized child and wishes them all the best.

In the old days, when flour was not so accessible, colaci were prepared either at the village bakeries or by a skilled housewife. The colac recipe is simple, having a texture that combines the characteristics of a leavened bread with those of a sweet bread, having a slight sweetness. We start by bringing all the ingredients to room temperature one hour before starting the preparation. We sift the flour into a bowl, setting aside about a quarter of the amount, as we do not know exactly how much we will need.

The yeast is crumbled into a bowl and mixed with a spoonful of sugar until it becomes liquid. Then, the milk is gently heated and poured over the activated yeast, mixing well to homogenize the composition. A handful of flour is added, mixed again, and the bowl is covered, allowing the dough to ferment in a warm place until it doubles in volume.

In the flour in the bowl, we make a well in the middle and pour in the dough. The salt and a spoonful of sugar are dissolved in warm water, and then the bowl in which the dough was is rinsed to recover the yeast. The oil is added, keeping some for the final kneading, and mixing begins, gathering the flour from the edges.

When the dough becomes more consistent, it is turned out onto a floured work surface and kneaded, gradually adding flour until it no longer sticks to the hands. Finally, the reserved oil is added and kneaded until well incorporated. The dough is placed back in the bowl, covered, and left to rise for about 40-60 minutes, until it doubles in volume.

After rising, the dough is divided into portions, depending on the desired size of the colaci. Each portion can be braided in different styles: in two, three, or four, or shaped into creative forms like a snail or with cross-shaped ornaments. The colaci are placed on a tray lined with baking paper, and for those in the shape of a ring, glasses are used to maintain the hole in the middle. They are left to rise for another 15-20 minutes, after which they are brushed with a mixture of egg and milk and baked for 35 minutes at 180 degrees until they become golden and appetizing.

For the colaci prepared during fasting, milk and eggs are excluded from the ingredients. This colac recipe not only offers a delicious taste but also provides a deep connection to our traditions and customs, keeping alive the memory of previous generations. I hope you enjoy the recipe and try it with love!