Mary Barns’s Koolich

Mary Barns's Koolich

Mary Barns’s Koolich

Koolich Back

Detailed instructions

This recipe was obviously used, which could mean this is a keeper. The recipe calls for “cans” prepared with grease. In my reading, I learned that these are sometimes baked in empty coffee or 16 oz cans with the tops and bottoms removed. The bread will rise out of the top and they remind me of the Russian Onion-Dome buildings.

Mary Barns’s Koolich

8 egg yolks

1 7/8 c sugar

1 1/3 c milk – scalded & cooled until lukewarm

3 cakes yeast

1/3 tsp B.P.

8 egg whites

1 c butter

1/3 c lard

6 2/3 c flour sifted

1/3 tsp salt

1 tsp vanilla

1 tsp oil

Separate eggs. Beat egg yolks with sugar until fluffy. Dissolve yeast in a little milk. Mix with yolk mixture. Add rest of milk. Beat egg whites until stiff. Add. Mix well. Add flour sifted with salt and B.P. a little at a time. Mix until smooth. Melt butter & lard. Cool. Add slowly to dough until smooth. Add vanilla & oil. Let rise in warm place until double. Punch down. Prepare cans with grease. Makes 5 loaves. Let stand in tall coffee cans & cool. Glaze with confectioners sugar and water. Decorate as you please.


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