Kalács - Hungarian sweet bread

Kalács (pronounced [ˈkɒlaːtʃ]) is a typical and very popular Hungarian sweet bread that is very similar to brioche. It is usually baked in a braided form, and traditionally considered an Easter food. However, my family can't imagine Christmas without grandma's delicious kalács. The lovely sweet bread is often consecrated together with ham in Catholic churches

Kalács or Challah (plural: challot/challos) is also a special Jewish braided bread which is eaten on Sabbath and holidays.

In the Ukranie 'кaлач' kalach is a symbol of luck, prosperity, and good bounty, and are traditionally prepared for 'Свята вечеря' (Holy Supper). The ritually braid a round loaf and put a candle or Christmas branch in the middle. 

Ingredients:

• 375 g all purpose flour
• 14 g dried yeast
• 240 ml lukewarm milk
• 2 Tbsp. sugar
• 70 ml oil
• 2 ek. dark cocoa powder
• 1 package of vanilla sugar
• 1 egg for the egg wash

Directions:

Sift flour into a large bowl. Mix it with sugar and dry yeast. Add lukewarm milk and oil. Mix with a wooden spoon or with your hand until just combined. Divide dough into two. Add vanilla sugar to the one, and cocoa powder to the other one. Mix both well, then coven with wet kitchen cloth and let it rise in a warm place for an hour or until it has doubled in bulk.

Punch down the risen doughs and turn out onto floured board. Divide in half and knead each half for 5 minutes, then divide each dough into another two pieces.  

Roll out each into 0.5 cm thick square form. Stack one atop the other, start with white one, put a brown one onto it, then another white one, and finish with the brown one. Roll it up tightly. Cut the roll lengthwise while keeping one end attached (otherwise it would fall apart) and start twisting the 'snakes'. Attach the end by pinching the snakes.
Grease a baking form with butter and carefully place finished braid in it. Set aside and let it rest for 1 hour. Meanwhile preheat the oven to 180C (360F). Beat the egg and brush a generous amount over the kalács. Bake for about 40-45 minutes or until golden brown. Let cool before slicing.

Idea: If you like it, add rum soaked raisins to the dough. Skilled and experienced ones can try making a braid and form a gorgeous braided wreath of it. 

Cherry clafoutis

Clafoutis (pronounced klafuˈtis) is a classic French pie arranged in a buttered dish and covered with a thick flan-like batter.

A traditional clafoutis contains pits of the cherries. The pits play an important role, it is said, that the pits release a wonderful flavour when the dish is cooked. (despite this fact, I have decided to make it without.) Hmmm slightly crunchy in the outside, soft and creamy in the middle.
When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde (pronounced floɲaʁd).

Ingredients: (25 cm diameter spring-form)

• 300 g cherry
• 3 eggs
• 100 g powdered sugar
• 90 g flour
• 200 ml milk
• 100 ml cream
• butter and biscuit crumble for the spring-form 
• 1 Tbsp. honey
• cinnamon

Directions:

Preheat over to 180 Celsius grades and place the rack in the center of the oven.

Wash the cherries, remove the stems and pits. Sprinkle with cinnamon, rum and honey and set aside. 

Coat the bottom and sides of the pan with butter and biscuit crumble.

Divide the eggs. Mix egg yolk with powdered sugar until creamy and whitish colour. Pour milk and cream carefully to it. With soft movements, add flour. Beat egg whites on medium high speed until stiff peaks form. Fold egg whites into batter. 

Pour the batter into the spring-form (or pie form) and sprinkle the fruit over it. 

Bake in pre-heated oven for about 20 minutes or until the clafoutis is puffed, set and golden brown around the edges.  (Do not open the oven door until the end of the baking time or it may collapse.)

Serve hot with dusting sugar. Yoghurt, créme fraiche and/or whipped cream perfectly fit to it. 

Honey glazed yellow- gage flaugnarde

Clafoutis (pronounced klafuˈtis) is a classic French pie arranged in a buttered dish and covered with a thick flan-like batter.

A traditional clafoutis contains pits of the cherries. The pits play an important role, it is said, that the pits release a wonderful flavour when the dish is cooked. (despite this fact, I have decided to make it without.) Hmmm slightly crunchy in the outside, soft and creamy in the middle.
When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde (pronounced floɲaʁd).

Ingredients: (25 cm diameter spring-form)

• 200 g yellow- gage
• 3 eggs
• 100 g powdered sugar
• 80- 100 g flour
• 200 ml flour
• 100 ml cream
• butter and biscuit crumble for the spring-form 
• 1 Tbsp. honey
• cinnamon
• 1 teaspoon rum

Directions:

Preheat over to 180 Celsius grades and place the rack in the centre of the oven.

Wash the yellow-gage, remove the stems and pits. Sprinkle with cinnamon, rum and honey and set aside. 

Coat the bottom and sides of the pan with butter and biscuit crumble.

Divide the eggs. Mix egg yolk with powdered sugar until creamy and whitish colour. Pour milk and cream carefully to it. With soft movements, add flour. Beat egg whites on medium high speed until stiff peaks form. Fold egg whites into batter. 

Pour the batter into the spring-form (or pie form) and sprinkle the fruit over it. 

Bake in pre-heated oven for about 20 minutes or until the clafoutis is puffed, set and golden brown around the edges.  (Do not open the oven door until the end of the baking time or it may collapse.)

Serve hot with dusting sugar. Yoghurt, créme fraiche and/or whipped cream perfectly fit to it.