I knew this would be a good one after a quick read of the description, the method and after taking a look at some photos. Kalács is similar to the Jewish bread challah, or a French brioche.
- Recipe chosen for kalács
- Cooking method: Oven
- Faithfulness to recipe: Exact
- Met expectations? Yes. It was described as a brioche and it tasted that way.
- Would cook again? Yes, and possibly experiment with different braiding and mini rolls.
- The taste test rated on a score of 5: 5. This was a crowd pleaser. I’m not sure how the bread holds up for the second day of eating as it was gone in a day. My daughter playmate also gave it a good review: very tasty!
- 400 ml (1 and ¾ cups) lukewarm milk
- 4.2 g (1/2 teaspoon) granulated sugar (to rise the yeast)
- 10g instant yeast
- 60 g (~1/2 cup) butter, melted
- 650 g all-purpose wheat flour, sifted
- 1 organic egg +1 for the egg wash
- 46.2 g (11 teaspoon) granulated sugar
- 1.05 g (1/4 teaspoon) salt
The recipe I chose is well written, so best to refer directly there. You do need to allow time for needing and proofing, and make sure you have a large baking sheet. My bread barely fit in mine, as you can see below from the photos of the bulging bread and the marks from the tart tin. I need to go shopping for more bakeware…. 🙂