Hunza Bread II

Hunza Bread II


"Hunza bread refers to a Hungarian sweet bread filled with golden raisins. This is a simple version that's made by hand."

Ingredients 2 h 55 m {{adjustedServings}} servings 388 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, sugar and salt. Make a well in the center of the flour and pour in the yeast mixture, egg yolks, margarine and warm milk. Stir until a soft dough is formed. Turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Knead in the raisins. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Brush the risen loaves with egg whites. Bake in preheated oven for 30 to 45 minutes, until golden brown.
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Reviews 7

  1. 7 Ratings

Melissa Wilson

I'm really glad I found this recipe! I used my Kitchen Aid and got scared when the dough stayed incredably soft and sticky. I kept going without changing a thing and it turned out perfect. Actually, the only thing I changed was the first rise time. I waited 1 1/2 hours. I used two 9x5's and the bread almost poured out! It should've been three. Try it.


This recipe was wonderful; I used it to make 32 good-sized rolls. Although you could make this recipe by hand, I looked it over & decided to mix it in my stand mixer like I would a brioche dough. (A bread machine would work, too.) For brioche, you mix everything together except the butter: fat interferes with strong gluten formation in the dough. You want to develop a strong structure first, and then add the butter—soft, but not melted butter—which lubricates the gluten strands and makes a smooth, supple, almost luxurious dough. I mixed the dough for about 10 minutes on low speed (anything higher will strain your mixer). I used the paddle attachment, rather than the dough hook, just because it was convenient and worked with a wet, sticky dough. I added room-temp butter a few tablespoons at a time, mixing on speed 2, until it was all incorporated. I added the raisins and turned the dough out into a buttered bowl. After the first rise, I punched it down and divided it into rolls. Baking time was about 20 mins. Other notes: I used butter, and cut the sugar down to 1 cup. Next time I might cut it down to a ½ cup, because I thought it was plenty sweet.

Vanessa Greaves

My friend the baking queen suggested I use this recipe to make hot cross buns this Easter. She also suggested icing them with a simple mixture of powdered sugar and freshly squeezed orange juice. So I did. My son said they were like eating pillows. I'm sure he meant warm, sweet pillows stuffed with currants. Because that's what I'M talking about! Just a note: I portioned the dough into 2-oz rolls, brushed them with an egg wash, and baked them for 20 minutes @ 350 degrees F. Perfect!