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My review
Kalacs (Hungarian Cinnamon Swirl Bread)
wisweetp
"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!"
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Ingredients
3 h 10 m servings 198 calsOriginal recipe yields 16 servings (2 loaves)
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Directions
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Prep
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- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 198 calories; 5.3 g fat; 32.7 g carbohydrates; 4.5 g protein; 25 mg cholesterol; 190 mg sodium. Full nutrition
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Reviews
Read all reviews 123150 Ratings
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Most helpful positive review
7/9/2009
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. Aft...
Most helpful critical review
1/6/2011
I followed the recipe exactly and after hours and hours the dough did not rise properly the second time. I baked it and found it too be dense to the point of inedible...two loaves for the garba...
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7/9/2009
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. Aft...
3/13/2009
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 bitter...
6/28/2007
Warm gooey goodness! This was soooo good! I about doubled the brown sugar requirement for the filling, and added walnuts and it turned out absolutely fabulous. I would love to try the cocoa pow...
2/27/2009
This makes the most wonderful cinnamon raisin bread! I added the dry ingredients into the wet the second time I made these and they were even better than the first loaves. I added 1 cup of soake...
4/4/2008
Most of my family, except my 12 year old daughter loved this! My husband thought that it was a little dry, but otherwise good. Being a born and bred Hungarian, I have had this before. I did "...
2/10/2010
This is a wonderful recipe! I cut it in half so I only made one loaf. I decided to proof my yeast for 10 minutes in the warm milk with the sugar, and it is a good thing I did that because my fir...
11/7/2009
WOW! that is the best cinnamon bread i've ever eaten! i did use whole wheat flour instead of white- still fabulous. the only problem i had was that it formed a "skin" on the outside while risin...
1/13/2009
This is fantastic cinnamon bread. It makes the best french toast, too. I've received many compliments and my kids beg for me to make it. A great comfort food for winter. Made the dough in my...