Hunza Bread II

Hunza Bread II

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"Hunza bread refers to a Hungarian sweet bread filled with golden raisins. This is a simple version that's made by hand."
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2 h 55 m servings 388 cals
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Original recipe yields 20 servings



  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, sugar and salt. Make a well in the center of the flour and pour in the yeast mixture, egg yolks, margarine and warm milk. Stir until a soft dough is formed. Turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Knead in the raisins. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Brush the risen loaves with egg whites. Bake in preheated oven for 30 to 45 minutes, until golden brown.


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I'm really glad I found this recipe! I used my Kitchen Aid and got scared when the dough stayed incredably soft and sticky. I kept going without changing a thing and it turned out perfect. Actua...

This recipe was wonderful; I used it to make 32 good-sized rolls. Although you could make this recipe by hand, I looked it over & decided to mix it in my stand mixer like I would a brioche dough...

My friend the baking queen suggested I use this recipe to make hot cross buns this Easter. She also suggested icing them with a simple mixture of powdered sugar and freshly squeezed orange juice...

This tastes so good and it's really easy to make as far as egg breads go. I recommend it highly if you are new to baking egg breads; this is a good introduction. I added 2 T. gluten.

These were WONDERFUL. Like other reviewers, I made them into rolls (baked at 350 degrees for 20 minutes). I also left out the raisins, but only because I didn't have any on hand -- next time, I ...

This bread is delicious! Like the other reviewers, I formed the dough into rolls. The only other difference I made was to omit the raisins. Thanks for the yummy recipe.

I made these tonight for my son's 2nd grade culture project. I was very pleased with how they turned out. They taste great and I hope my son's class likes them.

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