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Ovsanna Kaye’s Katah Recipe

A slightly sweet roll: crispy and browned on top, with fluffy yet dense layers underneath. 
Prep Time 1 hr 15 mins
Cook Time 25 mins
Rising Time 3 hrs
Total Time 4 hrs 40 mins
Course Dessert


  • 2 sticks butter (2 sticks = 1 cup)
  • 1 stick margarine (1 stick = 1/2 cup. Total fat = 1 ½ cups. Reserve ¼ cup for later use.)
  • 1 quart milk
  • 1 pint milk (approximate measure)
  • 1 yeast cake (Note: one compressed yeast cake is equivalent to 1 package of dry active dry yeast, or one tablespoon (15ml) of  active dry yeast.)
  • 3 Tbsp. sugar
  • 4 lbs. flour


  • Mix 4 lbs. of flour and 3 tablespoons of sugar in a very large mixing bowl.
  • Warm milk* in a pan, add the yeast. (Milk should reach a temperature of about 105 – 110 degrees F.)
  • Melt 2 sticks of butter and 1 stick of margarine in a second pan. Reserve ¼ cup of butter, margarine for later.
  • Combine flour-sugar mixture with 1 ¼ cups of butter/margarine mixture, and milk/yeast mixture.
  • Mix until pliable. Knead about 10 minutes (you want to feel a popping in the dough).
  • Add just a bit of the reserve butter/margarine mixture to the pliable dough. Then divide the dough into 10 separate rounds. Cover them with waxed paper.
  • Remove 1 round of dough. With a long narrow stick, roll out the dough using enough flour to prevent sticking to the rolling pin. You should have an 18 inch diameter circle. Add a bit more reserve butter/margarine to the surface of the circle.
  • Place another round of dough on top and continue to roll the two layers together until it is as large as a kitchen table. Spread a bit more reserve butter/margarine on the now very large circle of dough.
  • Fold one side of the circle in and then fold the opposite side over. You will have a rectangular shape and 3 layers.
  • Spread a bit more butter/margarine reserve over the surface of the rectangle.
  • Roll, like a jelly roll this time, from the longest side and shape the coiled dough into a horse-shoe shape. Place on a piece of waxed paper and cover with waxed paper.
  • When you have formed 2 horse-shoe shaped dough strips (by repeating the previous instructions) using a rolling pin, roll out the length and flatten each one.
  • Make a cut every 1 ½ inches along each strip. You’ll have 17 or 18 cuts along each strip.
  • Keep in a warm place with waxed paper under the tray. Let rise for 2 or 3 hours.
  • Repeat directions with the remaining 3 rounds which will give you a total of 5 strips.
  • After 2 or 3 hours when the first strips have risen, brush tops with egg/milk combination (a standard egg wash recipe should do). Cleanly separate cut pieces and bake at 350 degrees on a greased baking sheet for about 20-25 minutes.
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