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Hungarian Easter Twisted Bread (Fonott Kalacs)
4.9 from 144 votes

Hungarian Easter Twisted Bread (Fonott Kalacs)

Hungarian Easter Twisted Bread, or Fonott Kalacs, is a braided yeast bread with a tender crumb and shiny golden crust. The dough is enriched with butter, milk, sugar, and eggs, then carefully braided into ropes before baking. The bread’s soft texture and mild sweetness make it a festive bread often enjoyed during Easter.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 30 mins
Servings: 24 slices
Course: Breakfast
Cuisine: Hungarian

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

    Cup of Yum
  1. Dissolve the sugar and yeast into the warmed milk, cover, and put aside for 10 minutes.
  2. Put the flour, salt, melted butter, 1 egg, and 1 egg yolk in a large bowl, mix, and pour in the activated yeast mixture.
  3. 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.
  4. 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.
  5. Take 3 rolled sticks and braid them, joining the ends. Do the same for the other 3.
  6. 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.
  7. Bake at 356° F/180 °C for 35-45 minutes. Let them cool before serving.

Notes