Homemade Hungarian Kalács

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 2 ¼ teaspoons (7g) active dry yeast 2 ¼ teaspoons (7g) active dry yeast
• 3 large eggs 3 large eggs
• ½ cup (113g) unsalted butter, melted ½ cup (113g) unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ teaspoon salt ½ teaspoon salt
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)
• Optional: powdered sugar for dusting Optional: powdered sugar for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 50g, 18g
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center.
3. 3.
   Pour the yeast mixture, melted butter, eggs, and vanilla extract into the well. Mix until a soft dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
6. 6.
   Punch down the dough and divide it into 3 equal parts. Roll each part into a long rope.
7. 7.
   Place the ropes side by side and pinch the ends together. Start braiding the ropes, crossing the outer ropes over the center one until you reach the end. Pinch the ends together.
8. 8.
   Transfer the braided dough to a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F). Brush the braided dough with the beaten egg yolk.
10. 10.
    Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack. Dust with powdered sugar, if desired, before serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Butter — Melt the butter and let it cool slightly before adding it to the dough to avoid killing the yeast.
• Eggs — Use room temperature eggs for better incorporation into the dough.
• Flour — Start with the recommended amount of flour and gradually add more if needed while kneading until the dough is smooth and slightly tacky.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• For a variation, you can add raisins or chopped nuts to the dough before braiding.
• If the dough is too sticky while kneading, lightly dust your hands and the surface with flour.
• To achieve a shiny crust, brush the braided dough with a mixture of beaten egg yolk and a little milk.
• Allow the bread to cool completely before slicing to maintain its shape and texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Homemade Hungarian Kalács warm or at room temperature. It can be enjoyed on its own or with a spread of butter or jam. Pair it with a cup of coffee or tea for a delightful breakfast or afternoon treat.

Presentation advice

Present the Homemade Hungarian Kalács on a wooden cutting board or a decorative platter. You can sprinkle some powdered sugar on top for an elegant touch. The braided shape of the bread makes it visually appealing, so showcase it by placing it in the center of the serving dish.