Kalacs - Hungarian Cinnamon Bread
Categories: Bread, Hungarian, magyar, Eiro, Ethnic, Baking
Yield: 2 loaves
4 c All-purpose flour
1/4 c White sugar
1 ts Salt
1 ea Envelope active dry yeast
1 ea Egg
1/4 c Melted butter
1 1/4 c Lukewarm milk
1 ts Vanilla extract
Melted butter for brushing
1 ts Ground cinnamon
1/3 c Brown sugar
Place flour, white sugar, salt & yeast into bowl of a stand mixer.
Whisk together egg, melted butter, warm milk & vanilla extract.
Pour this mixture into flour mixture.
Use dough hooks to mix on low until flour is moistened & a dough forms.
Increase speed to medium then continue kneading for 4 1/2 mins. until
smooth & elastic.
Place dough into a greased bowl.
Cover then allow to rise for 90 mmins. in a warm place until doubled in
bulk.
Punch down dough then turn out onto a floured work surface.
Divide dough into 2 equal pieces.
Roll each piece into a 1/3" thick rectangle.
Brush each with melted butter.
Mix together cinnamon & brown sugar in a small bowl.
Sprinkle evenly over each rectangles.
Roll each firmly into a log then pinch ends closed.
Tuck ends underneath.
Place each into a greased loaf pan.
Cover then allow to rise in a warm place for 40-45 mins. until doubled
in bulk.
Pre-heat oven to 350 deg-F.
Brush tops of loaves with melted butter.
Bake for 25-35 mins.until loaves are golden brown & sound hollow when
tapped.
Remove from oven then place on to racks to cool.
ORIGIN: Dr. Lisa Antalek, Budapest-Hungary, circqa 1996
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/BREAD-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
