Kalacs (Hungarian Cinnamon Swirl Bread)102 Reviews
- Prep: 25 min
- Cook: 30 min
- Ready In: 3 hr 10 min
“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!” - by wisweetp
Original recipe yields 2 loaves
- 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.
Amount Per Serving (16 total)
- 198 cal
- 5.3 g
- 32.7 g
Based on a 2,000 calorie diet
Reviews (102)Rate This Recipe
"This was pretty simple to make using my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm milk and sugar for ten minutes, then added the whisked egg, vanilla, and butter. After tha..." See moret had combined well, I added the combined flour and salt. After that had combined, I took the submitter's advice and added dried Craisins. I had to add an additional 1/2 c. flour to get the dough to jump on the hook, but once it did, I let it knead with the hook for about five minutes or so. I then let it rise in a greased metal pan on my warm oven, covered with a moist towel, for an hour. After that, I divided the bread into two loaves, rolled it out and added the butter and brown sugar. I formed it into loaves and set them in the loaf pans and covered them again with the moist towel and let them rise for a second time for about fourty-five minutes. It only needed to bake for about a half hour. I don't usually time my breads, you just kind of know after a while. They smell done. This was a fun bread to make and smells out of sight when baking. Quite the stress reliever. No way you can be upset when smelling a wonderful sweet bread baking! Thanks, Valerie. NOTE: I did use unsalted butter, lowfat buttermilk, organic flour and brown sugar Splenda. For those of you who are timid bread makers, just go for it. I used to be, but now I really enjoy making bread by hand. Use your Kitchen Aid. It cuts your work in half!"
"I'm the submitter of the recipe. I'm so glad many of you have enjoyed our family recipe. I've put practically everything under the sun in this bread! A favorite of my family is chopped bittersweet ..." See morechocolate and dried tart cherries. It's divine. It's also good to add cocoa to the dough to make chocolate bread. "
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