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Hungarian Easter Twisted Bread (Fonott Kalacs)

Hungarian Easter Twisted Bread (Fonott Kalacs)

Chef's Pencil Staff
4.90 from 48 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Course Breakfast, Easter Dish
Cuisine Hungarian
Servings 24 slices

Ingredients
 
 

  • 4 cups flour
  • 3 ½ tbsp melted butter
  • 25 g fresh yeast or 2 1/2 tsp dry yeast
  • 2 tsp salt
  • 1/3 cup sugar
  • 1 ⅕ cup milk
  • 2 eggs
  • 1 egg yolk

Instructions
 

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

Notes

Hungarian Easter Twisted Bread (Fonott Kalacs)
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