Kalacs (Hungarian Cinnamon Swirl Bread) Recipe Reviews - Allrecipes.com (Pg. 11)
Reviewed: Apr. 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 "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!
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Reviewed: Feb. 3, 2008
thanks for the recipe it took me beck to my childhood when my grand mother baked it for me I prepared it with sugar and ground poppy seed filling as they make it hungary and croatia
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Cooking Level: Intermediate

Living In: Thessaloniki, Central Macedonia, Greece

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Reviewed: Sep. 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 mixture.
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Cooking Level: Expert

Home Town: Brentwood, New York, USA
Living In: East Islip, New York, USA

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Reviewed: Jun. 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 powder/butter/vanilla mixture. Or maybe sugar/orange/cranberry/pecans.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

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Reviewed: Apr. 24, 2007
This was beautiful, next time i'm just going to add some extra cinnamon mix, but thats just more a personal taste for us, we love cinnamon.
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Cooking Level: Intermediate

Living In: Werribee, Victoria, Australia

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