This recipe was clipped from the Akron Beacon Journal newspaper and found in a large collection, date published was 1973. Recipe is typed below along with a scanned copy.

Kolatch

Four cups flour
One-half lb. butter at room temperature
One-half pt. sour cream
One tsp. salt
Two cakes yeast
Five egg yolks
Lemon rind for flavor

Dissolve yeast in one-fourth cup warm water. Mix yolks until thick and lemon colored. Add yeast to egg yolks. Mix well. In another bowl sift salt and flour together. Cut batter into flour and salt mixture as for pie dough. Add sour cream, lemon rind, egg and yeast mixture to flour. Mix together carefully with your hands until well mixed, remembering to handle dough as little as possible.

Roll out right away to one-fourth inch thickness on floured cloth or floured wax paper. Fill with poppyseed or nut filling. Roll dough in jelly roll fashion. Place in 13½x9x2-inch pan. Bake in preheated 350-degree oven 40 minutes or until golden brown. Use prepared poppyseed filling available in grocery store or make your own with this recipe.

POPPYSEED FILLING: Combine one-half cup milk, one pound ground poppyseed and two cups sugar in saucepan. Cook three to five minutes over medium heat. Remove from heat, add juice and grated rind of one-half lemon. Mix well and let cool.

NUT FILLING: Combine one pound ground nuts, three-fourths cup sugar and one-half cup milk. Mix well. Spread filling thin on dough as this filling is heavy and may cause holes in dough.