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. 

Hungarian fried bread = langos

Langos, sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation. Today it's a favourite street and fair food and It is usually eaten as an appetizer or snack, mostly simply rubbed with garlic and sprinkled with salt. Variations are to serve langos with rasped cheese, sour cream and/or dill. There is also a sweet version known: with cinnamon sugar or powder sugar.

Ingredients:

• 0,5 kg flour
• 20 ml kefir
• 2 eggs
• 25 g yeast
• 10 g salt
• 1 sugar cube
• 10 ml milk

Directions:

Get 10 ml hand warm milk (do not use hot one. it kills the natural bacteria in the yeast)  and combine with 1 sugar cube. Put yeast to it, let it raise.

Add flour, kefir, eggs, and salt into a large bowl (the dough will rise, you really need a large one) and as much milk as it is needed to get a soft dough. mix it well. 

Cover it with a clean fabric kitchen towel. Let it raise for about 2-3 hours.

Put the raised dough onto a lightly floured wooden pastry board. Flatten and stretch dough to about 3-4 cm thickness. 

Take out about a handful of dough and work it to make a large pancake. I started by squishing it in the middle and then going around the edges pushing the dough out. It also helps if you first wet your hands with cold water. This will make the dough more malleable.

Place the into hot oil and fry each side until it gets golden brown. 

Serve warm. Rub the top with garlic, top with rasped cheese. It's absolutely up to your taste. 

Note: the dough itself can be hold in the fridge covered by kitchen film for maximal 3-4 days. Make sure you take a large bowl, it raises in the fridge!

Pictures here