Skip to main content


Kalacs (Hungarian Sweet Bread)


Ingredients
  • 4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1  pkt  active dry yeast
  • 1 egg
  • 1/4 cup melted butter
  • 1 1/4 cups warm milk (110 degrees F/45 degrees C)
  • 1 teaspoon vanilla extract
  • melted butter for brushing
  • 1 teaspoon ground cinnamon
  • 1/3 cup brown sugar


Method
  1. Place flour, white sugar, salt, and yeast into the bowl of a stand mixer.
  2. 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.
  3. Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
  4. Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces.
  5. Roll each piece into a 1/3 inch thick rectangle.
  6. Brush each square with melted butter.
  7. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
  8. Roll each firmly into a log, pinch the ends closed, and tuck them underneath.
  9. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
  10. Preheat oven to 350 degrees F (175 degrees C).
  11. 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.


Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
The Best Homemade Peanut Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 1/2 cups (170 grams) powdered sugar Method ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, ...
Post a Comment
Read more
Baked Ricotta Savoury Cheese Cake Recipe Courtesy - @Moirs Ingredients  Crust 1x100g Moir’s Yum salted biscuits, coarsely crushed 100g butter, melted Filling 650g ricotta 250g reduced-fat cream cheese 250ml reduced-fat plain yoghurt 15ml Maizena 80ml lemon juice 15ml finely grated lemon rind 15ml vanilla essence 3 eggs 250ml castor sugar 50g blue cheese (optional) preserved figs for serving (optional) Method Preheat oven to 160°C. For the crust, add the melted butter to the crushed biscuits and mix well. Press the mixture into the bottom of a non-stick paper lined and greased 20cm diameter spring form pan. For the filling, place the ricotta, cream cheese and yoghurt in a food processor and process until smooth. Place the Maizena in a small bowl, add the lemon juice and mix until smooth. Add to the cheese mixture the lemon rind, vanilla, eggs and sugar. Mix until smooth. Pour the mixture into the pan. Bake for 50-55 minutes or unt...
Post a Comment
Read more