Kalacs (Hungarian Cinnamon Swirl Bread) Recipe

Kalacs (Hungarian Cinnamon Swirl Bread)

Recipe by: 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!"

Directions

Prep
25 m
Cook
30 m
Ready In
3 h 10 m

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.

Get the magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

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

By Patricia Guerra

How much yeast is in a package of yeast?

By Tim Claxton

Can I freeze dough and then bake it later?

By Tiffany J.

I want my bread loaves to have a thicker crust. What can I do?

Ask Your Question

Reviews

Read all reviews

150 Ratings

Most helpful positive review

Sarah Jo

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

Tara

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...

Most helpful

Most positive

Least positive

Newest

Sarah Jo

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...

wisweetp

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...

csoconnor

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...

bakerbaker

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...

SLAIMBEER

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 "...

Aeroplane

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...

Zoe Jacobs

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...

EAHUGHES

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...

Shezzza

9/1/2007

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 mixt...

Kalacs (Hungarian Cinnamon Swirl Bread)

Ingredients

Directions