HUNGARY – Kalács

DSC_8136I 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

Rating:

  • 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!

Recipe

Ingredients

  • 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

Method

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…. 🙂

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2 thoughts on “HUNGARY – Kalács

    1. Hi Faye, thank you for your interest and comment. I’m not on facebook or twitter; I’m just a very casual baker who cooks and blogs when I get the chance. Any updates will be posted here on this blog, which can be followed. I’ll have to try one of your recipes one of these days! Thanks again.

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