Recipes > Desserts > Bohemian Kolatchen

Bohemian Kolatchen


  • kuchen dough
  • cinnamon
  • mace
  • 1 teaspoon of anise seed, well pounded
  • white of an egg
  • granulated sugar


Make kuchen dough. Add a little cinnamon and mace and anise seed, or flavor to taste. Let rise till very light, then take out on mixing board and roll out to about one-half inch in thickness. Cut in rounds three inches in diameter and lay on a well-buttered pan, pressing down the centre of each so as to raise a ridge around the edge. When well risen, brush the top over with stiffly-beaten white of an egg and sprinkle with granulated sugar.


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The International Jewish Cook Book (1919).

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