Moldovan Round Braided Bread - Colaci

This recipe was automatically translated from Romanian. View original here
Moldovan Round Braided Bread - Colaci

I understand that for many of you the holidays are over, today is the first day of work and I wish you a lot of strength and strength to come back and get back to normal.

But today is Christmas Eve at my house, at my parents' house - it is held in the old style, it is celebrated on January 6-7 - we sing carols, guests, etc. On this occasion, every year I cook something that reminds me of home traditions - boiled wheat, I make some pies, Moldovan Sarmale and of course COLACI.

The tradition of rolls comes from my grandmother - 20 years ago I used to go to her 1-2 days before and help her make bread and COLACI for carolers. It was not about 3-4 bread as you can see in the pictures - we were making 3 fire-ovens, they are kneaded at night so that in the morning the rolls are already in the oven.


Warm water
700 ml
White flour
1 kg
Active dry yeast
2 tbsp
1 tbsp
1 tbsp
Sunflower oil
50 ml

Step by step


This dough is about the same as homemade bread dough - the only difference is that it is made harder, so put a little more flour.

Warm water is mixed with sugar and 4-5 tablespoons of flour, let it foam for 10-15 minutes.


After this time add 3-4 tablespoons of oil and 1 tablespoon of salt, mix.


Add flour and knead the dough - if you find it soft and sticky add a little more flour.


Take it out on the work table and continue to knead (about 10-15 minutes) adding flour, so that the dough is as firm and non-sticky as possible.


It is ready when you can work it on the table without adding flour, it does not stick to your hands or table.


Leave to soak and rest for about 30-40 minutes.


Then we start working and forming the coils.

From the dough, cut pieces of dough about the size of a smaller fist.


And we start working each piece of dough.

The dough for the roll is not floured in any case - only if you have made the dough too soft and it is sticky, but it will not be really good.

Thin rods are formed, the rolling / pressing movements are from the middle to the edges with both hands - I held the camera with one hand.


It's harder to get out of the first one but you will catch the movement quite quickly and you will work more with pleasure and beauty.


For an average coil, you have to make a "visa" (as her grandmother called her) about 1 meter.

It must be uniform in thickness, work it if necessary, but do not make it too thin.

It must be the thickness of a finger.


Bend in half.


The place where it bends you turn it a little, to be like a kind of small knot.

The edges, the 2, roll them outwards.


And braid - notice that when the edges are more rolled the coil comes out nicer. If they are not twisted well when braided, the coil will fold.


"Vitza" is ready - so far it has been the hardest - the braiding thing is done for beginners on the table.

The experts (my grandmother's friends were very good at the time) make them directly in my hand - a beautiful thing to see, even artistic - I learned it after about 2 years of assistance with my grandmother.

When we have the opportunity for a workshop, I'll show you more.


The "visa" above is the basis for all kinds of coil models.

The first one will show you a "roll in 2":

Attach the edges of the braided roller.


Make a thin rod long enough to enclose the coil and catch the edges.

This is the "coil in 2" - it is made for smaller carolers, alms, etc.


The "coil in 4" - it is made of 2 "braided gears" - is placed next to each other with opposite edges ...


... and intertwines once more, starting from the middle to the edges.

All the large braid is glued in a circle and you have the "coil in 4" - the most popular coil - it is made for carolers, alms, etc.


"The coil in 6" - is made of 3 speeds - one large, one medium and one smallest.

Put 2 at the base, next to each other, directly in the tray.


A small one is placed on top of the 2 - this is "roll in 6" - a kind of bread / roll more festive - it is made at weddings, baptisms, etc.


Put them along the way in trays greased with a little oil - leave to rise for 10-15 minutes.


Bake for 30 minutes at 200 degrees - or until nicely browned.

Immediately hot, grease with a little oil, for gloss and younger skin.


I baked them in 2 rounds, until some were in the oven I formed the others.


Let it cool and be sure to taste a warm roll - it is crispy, fragrant and extraordinarily good.


For all the carolers at home, I offer you a warm heart roll!

Good appetite!

Quantity: 1500 g (4-5 rolls)
Prep time: 90 min
Difficulty: expert
Ready in: 60 min
Publish date:

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