The Ukrainian National Museum is a Core Member of the Chicago Cultural Alliance whose mission is to preserve and share the Ukrainian Immigration contribution to Chicago's cultural tapestry. Visit their website here. The following recipe comes from staff member Maria Klimchack, to learn more about Baba Hania
A celebration of Ukrainian food
This story is about my aunt Anna (Hania) Lytwyn who was born in 1924 in Ukraine.
Baba Hania’s Rohalyky (Crescents)
Pinch granulated sugar
1/2 cup water
1 tbsp active dry yeast
1 cup shortening
3 cups all-purpose flour
1 cup milk
Dissolve sugar in water. Sprinkle in yeast; mix together. Let stand for 10 minutes.
Cut shortening into flour until crumbly. Beat eggs; whisk in milk. Gradually mix yeast mixture and most (but not all) of the egg mixture into flour mixture; roll into ball. Cover and let rise in warm draft-free place for at least 30 minutes or for up to 60 minutes.
Dust work surface with mixture of all-purpose flour and granulated sugar. Press handful of dough into disc. Roll out to 1/4-inch thickness. Cut into 8 wedges. Spoon about 1/2 teaspoon of plum jam 1/2 inch from wide end of each wedge. Roll up into crescent. Roll crescent in sugar to coat lightly. Continue with remaining dough. Bake on baking sheet in 325°F oven for 10 to 15 minutes or until browned.
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