Fonott kalács - Hungarian Easter Bread

A braided loaf and a ring ...  mmm smells good!

Fonott kalács - A Hungarian Easter Bread

The traditional lenten feast of old required the abstinence of dairy, meat & eggs, and yeast - so this yeasted bread baked for the Easter festival is a rich one - full of eggs, butter (or other shortenings), sugar, and fruit. Love the scent and taste of the lemon zest in this!

 

Ingredients
1 cup lukewarm milk
1 teaspoon sugar
4 teaspoons active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) softened butter, cut into pieces
1/3 cup sugar or to taste
2 large eggs
Grated zest of 1 lemon
1/2 cup light raisins
1 large egg yolk mixed with 1 tablespoon milk
 

Preparation:
Stir 1 teaspoon sugar and yeast into milk and let sit for 5 minutes or till activated.

Place flour, salt, yeast mixture, butter pieces, 1/3 cup sugar, 2 eggs, zest and raisins in a bowl, and mix until well combined. Knead until smooth and elastic, adding more flour, if necessary. 

Place dough in an oiled bowl, turning once to coat both sides, cover with greased plastic wrap and let rise in a warm place until doubled.
 

When risen, punch down dough and turn out onto a lightly floured surface. Divide into 3 equal pieces and let rest, covered, about 5 minutes. Roll each piece of dough into 3 ropes about 20 inches long and braid on a parchment-lined baking sheet, tucking ends under. 

Instead of one long egg twist, the braid can be joined to make a circle shape. Cover with greased plastic wrap and let rise until doubled.
 

Heat oven to 190'C. 

Brush egg-milk glaze over entire surface of braid. Bake 40-50 minutes or until golden brown. Let rest for 20 minutes before slicing.

Note: if you make smaller rings/braids you may need to reduce the cooking time - check on your bread!