WGBY Local Polish Heritage CelebrationRecipe courtesy of the Polish Cultural Club of Greater Hartford, CT.
WGBY

Tatra Twist (Holiday Bread)

  • 1 oz yeast
  • 1 Tbsp. sugar
  • ¼ cup warm water
  • ¼ cup butter
  • ¼ cup sugar
  • 2 whole eggs
  • 2 egg yolks
  • ½ tsp. salt
  • ½ tsp. Vanilla
  • 1 ½ tsp. Grated lemon peel
  • 1/3 cup milk, scalded and cooled
  • 3 cups flour

Filling:

  • ¼ cup sugar
  • ¼ cup chopped walnuts
  • ¼ cup chopped glazed cherries
  • ½ cup chopped raisins
  • 1 Tbsp. Lemon juice

Scald milk and cool to lukewarm. Dissolve yeast in 1 tablespoon sugar; add warm water; cover and allow to stand a few minutes.

Cream butter and ¼ cup sugar until fluffy. Beat in 1 egg, 2 yoks, salt, vanilla, and lemon peel. Beat in half the flour, then yeast mixture. Add rest of flour alternately with milk to make a solft dout. Beat until smooth.

Place in greased bowl, cover, and let rise until doubled (about 1 ¼ hours). Combine filling ingredients.

Divide dough into 3 portions. Roll out each into a 9x3 inch strip. Divide filling mixture into 3 portions, placing on each dough strip. Put into middle, lengthwise. Overlap edges of each strip lengthwise and seal by pinching edges and ends.

Braid three filled strips. Fit into greased 9x5x3 inch loaf pan. Cover. Let rise until doubled in bulk (about 1 ¼ hours).

Brush top of risen dough with 1 egg beaten with 1 tablespoon water. Bake at 375° for 10 minutes. Reduce to 350° and bake 30 minutes longer. If loaf darkens too much, cover top with foil. You want a golden loaf. Remove from pan and cool on rack.

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