KALACS (HUNGARIAN CINNAMON SWIRL BREAD)
My husband's aunt passed along this super-easy recipe for this Hungarian sweet bread, and I made a couple of revisions to my family's taste. Cinnamon, poppy seed, or walnuts are a traditional filling. Her recipe is for cinnamon, but one of my favorite ways is to break from tradition and use a cocoa/sugar/butter/vanilla mixture. It's delicious, especially when the leftovers are toasted and buttered!
Provided by wisweetp
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.
- Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
- Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 32.7 g, Cholesterol 24.6 mg, Fat 5.3 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 190.4 mg, Sugar 8.6 g
CLASSIC HUNGARIAN RAISIN NUT ROLL - DIOS KALACS
This is my adaptation of my father-in-law's Dios Kalacs recipe. He would make this at Christmas. Later in his life he spent much time learning how to make his Hungarian mother's nut roll, which he had enjoyed as a child. It is especially wonderful in the morning warmed in the microwave.
Provided by Cooking CF
Categories Yeast Breads
Time 4h30m
Yield 4 loaves
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm milk in large bowl of electric mixer. Let stand 5 minutes.
- Add sour cream, butter and eggs to milk mixture and blend well.
- Mix 6 cups flour, salt, and sugar and add to mixture in bowl. Mix untill well combined and dough is easy to handle. Add more flour if dough is sticky to touch.
- Turn dough out onto floured board. Divide into 4 equal portions.
- Make filling:.
- Combine raisins, nuts, sugar and extracts.
- Beat egg white until soft peaks form.
- Fold egg white into raisin mixture.
- Divide filling into 4 equal protions.
- Roll each dough ball to 1/4 inch thickness and spread with 1/4th of the filling. Roll up lenghtwise into jelly roll shape and curve roll. Place on baking sheet with the seam side down. Be sure all edges are sealed. Brush rolls with melted butter
- Bake at 350 degrees for 30 to 40 minutes until golden brown. Take out of oven and brush again with melted butter.
Nutrition Facts : Calories 2005.4, Fat 103.7, SaturatedFat 41.4, Cholesterol 295.7, Sodium 982.2, Carbohydrate 243.2, Fiber 13.7, Sugar 81, Protein 36.3
HUNGARIAN BEIGLI
This is a traditional walnut roll which is served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. The preparation takes time, plus the dough needs an hour and 30 minutes of resting time, but the result is well worth the effort!
Provided by SLAIMBEER
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h35m
Yield 24
Number Of Ingredients 13
Steps:
- Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.
- Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.
- Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
- Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the loaves until they're a deep golden brown, about 35 to 45 minutes.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 32.8 g, Cholesterol 57.9 mg, Fat 18.9 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 7.3 g, Sodium 279.2 mg, Sugar 14.5 g
ROLLED WALNUT BREAD (KALACS)
Provided by Molly O'Neill
Categories project, dessert, side dish
Time 3h
Yield 3 loaves
Number Of Ingredients 13
Steps:
- To make the dough, heat the milk in a saucepan until lukewarm. Stir in the yeast and 1/2teaspoon of the sugar. Set aside until very foamy, about 10 minutes.
- Meanwhile, in a large bowl, mix the flour and butter together with your hands until smooth. Add the remaining 5 tablespoons sugar and the lemon zest to the mixture, combining them well.
- Make a well in the center of the flour mixture. Place the yolks, yeast mixture and sour cream into the well and knead the dough until smooth. Cover the bowl and set in a warm place until the dough is doubled in size, about 45 minutes.
- To make the filling, combine the walnuts, sugar and raisins in a medium-size bowl.
- Preheat oven to 325 degrees. Divide the dough into 3 balls. On a floured surface, roll out the first ball into a 9-by-13-inch rectangle. Spread 1/3of the walnut mixture evenly over it and roll it up into a 13-inch-long log. Dab some egg white along the seam and place the log seam side down onto a well-buttered 9-by-13-inch pan. Repeat with the remaining dough. Cover and let rise for 45 minutes.
- Brush the whole beaten egg over the tops of the loaves. Bake until lightly browned, about 45 minutes. Transfer loaves to a wire rack to cool for 15 minutes. Slice and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 11 milligrams, Sugar 13 grams, TransFat 0 grams
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