Bread is a pretty big deal to Ukrainians and there's a bread for every occasion, with Christmas being no exception. Kolach is a slightly sweet yeast Ukrainian bread that is traditionally served at Ukrainian Christmas eve dinner, as well as other celebrations like weddings, and anniversaries.
And since it's a lot of work to prepare this bread, I have created a Bread Machine Kolach recipe! This Kolach Bread is a traditional braided Ukrainian Bread made right in your bread machine! Three loaves, stacked on top of each other, are an essential part of the Ukrainian Christmas Eve Supper.
I have been meaning to turn my traditional Kolach Ukrainian bread recipe into a bread machine version for at least the last 2 years. Unfortunately, I have too many recipe ideas and there is too little time. However, this year I was determined to make it happen!
And given that my Bread Maker Babka and Bread Maker Paska are so popular, I assumed there would probably be some appetite 🙂 for a bread machine Kolach. Plus, I just love my bread machine; it does the hard labor you!
You can check out my Bread Machine Ukrainian bread and all my Bread Machine Bread Recipes HERE!
Jump to:
Bread is regarded as one of the holiest foods to Ukrainians and it's the custom to greet honored guests with bread and salt. A small cake of salt is traditionally inserted into the central opening of the Kolach Ukrainian Bread. Kolach symbolizes good luck, eternity, prosperity, and a bountiful life.
Kolach bread is a rich and slightly sweet yeast bread and is made by braiding coils of dough with an opening in the center. The Kolach is used in many traditions such as greeting guests, blessings of wedding, birthdays, Christmas and wedding anniversaries.
🥘 Ingredient Notes
The ingredients are very simple and you should have them on hand;
- Cooking oil. I use whatever cooking oil I have on hand- it's usually canola oil. But you can use any type of vegetable oil.
- All-purpose flour. In Canada all-purpose flour is strong enough to use with bread because it has a lot of protein (9.5 g ) whereas bread flour only has 11. However, depending on where you live, you may want to use bread flour if you have a low-protein all-purpose flour.
- Bread maker yeast. It's important to use bread machine yeast, as it is activated differently from other types of yeast.
*See recipe card for full list of ingredients and quantities
🔪 Instructions for Shaping Kolach bread
MAKE THE DOUGH: Make the dough as per recipe card instructions
DIVIDE THE DOUGH (STEP 1): When the dough cycle is complete, remove the dough to a lightly floured surface and divide it into 2 portions, one slightly larger than the other (Image 1).*NOTE: You may have to knead in a little more flour than I use, as I live in a very dry climate. Spray an angel food cake pan with non-stick cooking spray. Shaping Kolach: Divide the larger piece into equal halves, divide the smaller piece into equal thirds, and set aside the smaller pieces (make sure they are covered so they don't dry out) (Image 2).
FIRST LAYER (STEP 2): Shape each of the larger pieces into a rope about 25 to 30 inches long. (I did mine about 28 inches/71 cm) (Image 3). Take the two thick ropes, pinch at one end and cross them in an X shape and twist them together until you reach the end, as you would making a cinnamon twist then pinch the other end together (Image 4). Wrap around inside of the bottom of the prepared angel food cake pan in circular motion. (Image 5).
SECOND LAYER (STEP 3): Take the three smaller ropes and lay them parallel to each other on floured board ( Image 6). Pinch them together at one end, braid them, then pinch at the other end (Image 7).Check out this video: How to braid Kolach. Wrap around inside of the prepared angel food cake pan in circular motion, on top of the first layer (Image 8).
RISING (STEP 4) : Preheat oven to 375 degrees F/175 degrees C . Cover (with tea towel) and place in warm, draft-free spot to rise for 1 hour or until double in size. *I set the bread to rise on the stove top (Image 9). Glaze with beaten egg diluted with 1 teaspoon (5 ml) water or milk. * You will only need about ⅓ of this, not all of it. (Image 10).
BAKE THE BREAD (STEP 5): Bake at 375 degrees F/175 degrees C for 35-40 minutes until lightly and evenly browned in color. (Image 11) *Check halfway through the baking process and if it's browned enough on top, If browned enough, then cover with foil (Image 12) and return to oven for remainder of time (Image 13). Rest in pan for 5 to 10 minutes. Remove gently and cool.
*Note: If you want to make the traditional stacked loaves, then you'll need to make 2 more loaves
How to serve Kolach
Kolach (kolo) is the Ukrainian word for "circle" and the bread is shaped into 3 rings to symbolize the Trinity. Then the 3 round Kolache (plural for Kolach) or Kolachi are placed, one on top of the other, with a candle inserted into the center of the top loaf. This decorative bread display is an essential part of the Ukrainian Christmas Eve Supper (Svyata Vechera).
Kolach is traditionally served with 12 meatless dishes on Christmas eve. However, you can enjoy it with any Ukrainian food any time of the year!
I like to serve it with a more modern menu like my Air Fryer Kovbasa, Potato and Cottage Cheese Perogies (shown) or my Lazy Pierogi Casserole (if I'm feeling extra lazy) , Lazy Slow Cooker Cabbage Rolls and Borscht (with canned beets)- I just leave out the beef in the borscht. Then I top it off with this delicious Ukrainian Walnut Torte for dessert!
👪 Serving size
This recipe is for a 1 lb bread maker and makes one circular 10 inch Kolach.
🌡️Storage
Kolach bread can be stored ( completely cooled) in an airtight container or in an extra large Ziploc bag at room temperature for up to 3 days.
It can also be frozen for up to 3 months in an airtight container or extra large Ziploc bag.
❔ Recipe FAQ's
This could be due to humidity or variations in flour. Knead in a little more flour as needed, but be careful not to overdo it, as it can make the bread dense.
The egg glaze gives the bread its shiny, golden finish and helps it brown evenly.
Place the dough in a warm, draft-free spot to rise. If your kitchen is cold, turn on your oven and set it on top, or preheat your oven to the lowest setting, turn it off, and let the dough rise inside with the door slightly ajar.
Ukrainian Christmas is celebrated on January 6/7 and special traditional food is a big part of that celebration! You can read more about Ukrainian Christmas and the many traditions that surround it and find the recipes for the 12 meatless Ukrainian Christmas HERE!
If you are celebrating Ukrainian Christmas and plan to make Kolach, then give yourself a break and give this Bread Machine Kolach a try.
📋More Ukrainian recipes!
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Bread Machine Kolach (Ukrainian Bread) Recipe
Ingredients
- 1 egg yolk
- 1 egg, beaten
- 1 tablespoon cooking oil
- ⅔ cup lukewarm water
- ½ teaspoon salt
- 1 tablespoon white granulated sugar
- 2 cups all- purpose flour, sifted
- 1 teaspoon bread maker yeast
Glaze
- 1 egg, beaten
- 1 teaspoon water or milk
Instructions
Bread Machine Dough
- Beat egg and egg yolk. Add lukewarm water and oil to egg. Beat again, then add to bread machine.
- Add flour, then add sugar along one side of the bread pan and salt along the opposite side. Dig a hole in the middle of the flour and add yeast. * NOTE: This is how the ingredients are added in my bread machine (it's old), but follow your bread machine's directions for order of ingredients, if specified.
- Turn the bread machine setting to "Dough Mode" and press start.
- When dough cycle is complete, remove dough to a lightly floured surface and divide into 2 portions, one slightly larger than the other. *NOTE: You may have to knead in a little more flour than I use, as I live in a very dry climate.
- Spray an angel food cake pan with non-stick cooking spray.
Shaping Kolach
- Divide the larger piece into two equal pieces, and divide the smaller piece into equal thirds and set aside the smaller pieces (make sure they are covered so they don't dry out).
- Shape each of the larger two pieces into a rope about 25 to 30 inches long. (I did mine about 28 inches/71 cm)
- Take the two thick ropes, pinch at one end and cross them in an X shape and twist them together until you reach the end, as you would making a cinnamon twist. Then pinch the other end together.
- Wrap around inside of the bottom of the prepared angel food cake pan in circular motion.
- Take the three smaller ropes and lay them parallel to each other on floured board.
- Starting at one end, pinch together, then braid them together as shown in the instructions in the post.
- Arrange the braided rope in a ring on top of the circle of twisted dough, matching the seams up, and pinching the ends to seal.
- Preheat oven to 375 degrees F (175 degrees C)
- Cover (with tea towel) and place in draft-free warm place, to let dough rise for 1 hour or until double in size. *I set the bread to rise on the stove top
- Glaze with beaten egg diluted with 1 teaspoon (5 ml) water or milk. * You will only need ¼ - ⅓ of this, not all of it.
Baking
- Bake at 375 degrees (175 degrees C) for 35-40 minutes until lightly and evenly browned in color.
- *Check halfway through the baking process and if it's browned enough on top, (as shown)
- If browned enough, then cover with foil and return to oven for remainder of time.
- Rest in pan for 5 to 10 minutes. Remove gently and cool.
- If you want to make the traditional stacked loaves, then you'll need to make 2 more loaves
Notes
Nutrition
Christine
Just made this, it was fantastic! Comes out of bread machine very sticky so next time I may add a 1/4 cup more flour. I try a recipe as is for the first time and then make adjustments thereafter. Adding the extra flour is the only change I’d make, it tastes yummy! Using a bread machine is a huge plus. I’m trying the babka recipe next, closer to Easter. Thanks for sharing and stay safe!
Terri Gilson
Hi Christine,
Glad you liked it! Yes, I live in a dry area so generally use a little less flour here. Hope you enjoy the Babka too (it's my personal fave) 🙂
Take care and stay healthy!
Terri
Sharon
Food is the great connector! So many traditions and stories center around food. 🙂 This is no different - I love the stacked rings with the candle in the middle. So meaningful and creates such an ambiance.
Terri Gilson
Thanks, Sharon! I agree!
Julia Pinney
I love hearing about all the different traditions and all the different dishes. I've never heard of this bread but it looks and sounds wonderful. I think bread is a wonderful way to greet guests!
NANCY
what an interesting recipe. Thanks for sharing with us this Ukrainian bread! It looks so fluffy!
Amy
My grams used to make something similar but sadly i never got the recipe. I'm so happy that you've documented the process so clearly with pictures on how to form the bread. I can't wait to try this break. Thanks for sharing!
Vanessa
I loved learning the background behind this bread. What a beautiful and delicious tradition!
Terri Gilson
Thanks! It's really fun to make!
Terri Gilson
That's awesome, Amy! I hope you enjoy it and it brings back some good memories of your Grams 🙂