Hungarian Easter Twisted Bread (Fonott Kalacs)
User Reviews
4.9
Hungarian Easter Twisted Bread (Fonott Kalacs)
Description
This Fonott Kalacs recipe starts by activating yeast in warm milk and sugar, which is then combined with flour, salt, melted butter, and eggs to form a smooth dough. After kneading thoroughly, the dough rises until doubled in size, which develops its airy texture.
The dough is divided into six equal parts, each rolled into sticks that are braided in groups of three to form two twisted loaves. A final egg wash gives the bread a shiny, golden finish after baking at 180 °C (356 °F) for 35-45 minutes. The result is a soft, slightly sweet bread with a light crumb and visually appealing braid, a hallmark of Hungarian Easter traditions.
This bread pairs well with butter, jams, or can be served as part of a festive meal. It also stores well after cooling and can be sliced for sandwiches or toast.
Ingredients
- 4 cups flour
- 3 ½ tbsp butter melted
- 25 g fresh yeast or 2 1/2 tsp dry yeast
- 2 tsp salt
- 1/3 cup sugar
- 1 ⅕ cup milk
- 2 egg
- 1 egg yolk
Instructions
- Dissolve the sugar and yeast into the warmed milk, cover, and put aside for 10 minutes.
- Put the flour, salt, melted butter, 1 egg, and 1 egg yolk in a large bowl, mix, and pour in the activated yeast mixture.
- Knead the dough for 10-15 minutes, cover, and leave to rise for about 1 hour in a warm place until it doubles in size.
- Place the dough on a floured surface and divide into 6 equal parts. Roll each part into a ball, cover, and leave to rise for 10 minutes. Then roll the dough balls into sticks.
- Take 3 rolled sticks and braid them, joining the ends. Do the same for the other 3.
- Place them gently on baking paper, beat the remaining egg and brush over the top. Let it rest for 30 minutes while you preheat the oven to 356° F/ 180 °C.
- Bake at 356° F/180 °C for 35-45 minutes. Let them cool before serving.
Notes
User Reviews
Overall Rating
4.9
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