St. Ignatius Rhodope Kolaks
Servings: 12 cakes
Ingredients
- 1 C milk
- 1 tsp yeast
- 1 tsp salt
- 3 eggs
- 2 ½ C all-purpose flour
Instructions
- Heat the milk until it is warm to the touch but not hot. Add the yeast and allow it to rest for 5 minutes.
- Add in the salt and eggs and mix until combined. Next, whisk in the flour using a wooden spoon. Cover the dough and let it rest for one hour.
- After an hour has gone by, mix the dough again and let it rest once more for 30 minutes.
- After 30 minutes, heat your skillet or griddle over medium heat and grease the pan with a little bit of butter.
- Spoon the dough out onto the pre-heated skillet, spreading out the dough on the skillet as best as possible to form english-muffin sized circles. Allow the cakes to cook for 1-2 minutes on one side, flip, and finish cooking until the cake is golden brown on each side and done in the middle.
- Remove from the skillet and serve fresh with butter and honey or at room temperature for up to a week.