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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

198 calories; 5.3 g total fat; 25 mg cholesterol; 190 mg sodium. 32.7 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2009
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. After that 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! Read More
(99)

Most helpful critical review

Rating: 1 stars
01/06/2011
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 garbage can! Read More
(6)
153 Ratings
  • 5 star values: 135
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/10/2009
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. After that 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! Read More
(99)
Rating: 5 stars
07/10/2009
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. After that 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! Read More
(99)
Rating: 5 stars
03/16/2009
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 bittersweet chocolate and dried tart cherries. It's divine. It's also good to add cocoa to the dough to make chocolate bread. Read More
(91)
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Rating: 5 stars
06/28/2007
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 powder/butter/vanilla mixture. Or maybe sugar/orange/cranberry/pecans. Read More
(45)
Rating: 5 stars
03/03/2009
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 soaked raisins in the last few minutes of kneading. I doubled the cinnamon sugar filling. Wow! SO GOOD!!! Read More
(33)
Rating: 4 stars
04/04/2008
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 "tweak" the method a bit though. I don't have a stand alone mixer so I used a food processor which meant that it didn't need as much time in kneeding. And to help the process of rising I used a tip which I learned while making some bread: I put the dough in a bowl covered it and let it rise in about six inches of warm water. I did the same when the dough needed to rise a second time but instead a put it in bread tins! It really worked and the dough was great! Read More
(23)
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Rating: 5 stars
02/11/2010
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 first pack was dead! I added the egg vanilla and (unsalted)butter to that and then mixed in the flour and salt. I don't like to use a mixer when I'm only making one loaf so I kneaded my dough by hand but besides that I followed the rest of the directions and it was done in exactly 30 minutes. I waited for it to cool and it sliced beautifully. I will be making this again! Read More
(21)
Rating: 5 stars
01/13/2009
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 breadmaker then followed rest of recipe as written. Highly recommend. Read More
(13)
Rating: 5 stars
11/09/2009
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 rising but that was because i left it to rise while i was at work (a/b 3 hours or so). after i punched it down and rolled it out it was fine though. Read More
(13)
Rating: 5 stars
09/01/2007
Heaven on earth is the only way I can describe this recipe! Thank you Thank you Thank you! The only thing I did different was disolve the yeast in the warm milk before adding to the flour mixture. Read More
(11)
Rating: 1 stars
01/06/2011
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 garbage can! Read More
(6)