Hungarian

Hungarian Kalács (Plaited Celebration Bread)

Name: Hungarian Kalács (Plaited Celebration Bread)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 12 servings
Cuisine: hungarian
Ingredients: 390g whole milk, warmed to 40–45°C (just warm to the touch); 8g instant yeast; 120g granulated sugar; 4 large eggs, at room temperature; 200g unsalted butter, very soft; 10g salt; 1,050g high-protein all-purpose or bread flour, plus up to 50g more if needed; Zest of 1 lemon or orange; 10g dark rum or brandy; A little vanilla; 1 egg, beaten, to glaze

A rich, golden, slightly sweet enriched bread made with milk, eggs and butter, plaited and baked tall in a round tin. Baked in our house at Easter and Christmas.

1 hr 40 mins

Weekend Cook

Serves 12

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Nutrition per serving

380

Calories

10g

Protein

54g

Carbs

14g

Fat

Ingredients

Serves12

390g whole milk, warmed to 40–45°C (just warm to the touch)
8g instant yeast
120g granulated sugar
4 large eggs, at room temperature
200g unsalted butter, very soft
10g salt
1,050g high-protein all-purpose or bread flour, plus up to 50g more if needed
Zest of 1 lemon or orange
10g dark rum or brandy
A little vanilla
1 egg, beaten, to glaze

How to make it

1. Wake up the yeast Stir the yeast into the warm milk with a tablespoon of the sugar. Leave 5 minutes until it's lightly foamy.

2. Make the dough Add the rest of the sugar, the eggs, butter, salt and any of the optional flavourings and mix well. Add the flour and mix until it comes together.

3. Knead Knead 6–8 minutes by hand or 5–6 minutes in a stand mixer with the dough hook until smooth, elastic and just tacky. Only add the extra flour if it's genuinely sticky.

4. First rise Put it in a lightly greased bowl, cover, and leave 60–75 minutes at warm room temperature (about 22°C) until well risen.

5. Second rise Knock it back gently, reshape into a ball, cover and leave another 45–60 minutes.

6. Plait Divide the dough, roll into long strands and plait. To get the tall round shape, coil the plait into a greased, paper-lined round tin with high sides (a deep springform with a parchment collar works well). Cover and leave for a final 45–60 minutes until puffy.

7. Bake Heat the oven to 165°C (325°F). Brush with beaten egg and bake for 45–60 minutes until deep golden. If it browns too quickly, tent with foil. It's done when it sounds hollow when tapped underneath.

8. Finish For a shiny top, brush with a little warm sugar syrup as soon as it comes out. Cool in the tin for 10 minutes, then on a rack.

Good to know

Hydration lands around 58%. That's why the dough is firm enough to plait cleanly
Stale kalács makes outstanding French toast
Wrapped well, it keeps three days and freezes well in slices