Ice Kolatchen

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup (¼ lb.) flour
  • 1⅛ cups (9 oz.) butter
  • 2 cups (½ lb.) flour
  • ½ cup lukewarm cream
  • 2 yolks of eggs and
  • 1 whole egg
  • 1 tablespoon (½ oz.) sugar
  • Rind of ½ lemon
  • 1 cake (½ oz.) yeast
  • ½ teaspoon salt
  • A nutmeg grating
  • Whites of 2 eggs
  • Raspberry jam


Dough No. 1, (Rich Pastry). Have all materials and utensils ice cold.

Chop or rub the butter in the flour, then work into a dough. Set in a cool place to harden. Then prepare the following:

Dough No. 2, (Rich Kuchen Dough.) Dissolve the yeast in the lukewarm cream, add sugar, eggs and the rest of the ingredients and beat until smooth.

Roll out Dough No. 1 and Dough No. 2, ¼ inch thick each separately and then place Dough No. 2 on top of Dough No. 1, Pat and roll out together keeping the paste a little wider then long and corners square. Now fold the ends of dough towards the center, making 3 layers; pat and roll. Repeat twice, turning the paste half way around each time before rolling.

Now fold in a dampened napkin and set in a cool place, over night to chill but not to freeze.

Next morning, roll the dough again, cut into rounds with biscuit cutter 3 inches in diameter, place on floured board and let rise in a warm place until light several hours. Place a teaspoon of raspberry jam on lower half of each piece, then fold over the other half and press edges together.

Brush the stiffly beaten whites of 2 eggs all over top and sides of Kolatchen and roll in granulated sugar. Bake in a moderate oven.