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!"
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1 (.25 ounce) envelope
active dry yeast
1 1/4 cups
warm milk (110 degrees F/45 degrees C)
melted butter for brushing
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!
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!
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.
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.
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!!!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kalacs (Hungarian Cinnamon Swirl Bread)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 48
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The crust is crunchy and the center is moist. What’s not to love?