Hungarian Braided Sweet Bread (Fonott Kalács)

Why You’ll Love This Recipe

• Tender, feathery crumb with a rich yet lightly sweet flavor—perfect for breakfast or sandwiches.
• Shiny, deep-golden crust from a double egg wash, just like classic Hungarian kalács.
• Approachable technique with clear braiding and proofing cues.
• Versatile base: add citrus, raisins, or swap toppings to fit the occasion.

Grocery List

• Produce: 1 lemon (for zest, optional)
• Dairy: Whole milk, unsalted butter, 3 large eggs
• Pantry: Bread flour (or all-purpose), granulated sugar, fine sea salt, active dry yeast, vanilla extract, honey (optional), neutral oil (for bowl), sliced almonds or pearl sugar (optional)

Full Ingredients

For the Dough

• 220 ml whole milk, warmed to 43°C/110°F
• 2 1/4 tsp (7 g) active dry yeast
• 70 g (1/3 cup) granulated sugar
• 500 g bread flour (about 4 cups)
• 9 g (1 1/2 tsp) fine sea salt
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 75 g (5 1/3 tbsp) unsalted butter, very soft
• Finely grated zest of 1 lemon (optional, but traditional and lovely)

Egg Wash and Toppings

• 1 large egg yolk
• 1 tbsp (15 ml) whole milk
• Pinch of salt
• 1 tsp honey (optional, boosts shine)
• 2 tbsp sliced almonds or pearl sugar (optional)

Finishing (Optional)

• 1 tbsp melted unsalted butter (brush after baking for a softer crust)

Step-by-Step Instructions

Step 1: Proof the yeast

In a small bowl, combine the warm milk (43°C/110°F) with 1 teaspoon of the measured sugar and the active dry yeast. Whisk and let it stand for 5–10 minutes until foamy and aromatic. If there is no foam, your yeast may be inactive—start over with fresh yeast.

Step 2: Mix the dough

In the bowl of a stand mixer, whisk together the flour, remaining sugar, salt, and lemon zest (if using). Add the eggs, vanilla, and the foamy yeast mixture. Using the dough hook, mix on low until a shaggy dough forms, 2–3 minutes. Scrape down the bowl as needed so all dry bits are incorporated.

Step 3: Knead in the butter and build gluten

Increase to medium speed and knead 4–5 minutes. With the mixer running, add the very soft butter a tablespoon at a time, letting each addition incorporate before adding the next. Continue kneading 5–7 minutes more, until the dough is smooth, elastic, and clears the sides of the bowl. It should stretch thin without tearing (windowpane). If extremely sticky, add 1–2 tablespoons flour sparingly.

Step 4: First rise (bulk fermentation)

Shape the dough into a smooth ball. Place in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm spot (about 24–26°C/75–79°F) until doubled in size, 60–90 minutes. The dough will feel airy and pillowy when gently pressed.

Step 5: Divide, pre-shape, and rest

Turn the dough onto a lightly floured surface. Weigh and divide into 3 equal pieces (about 320–330 g each). Gently degas each piece, then pre-shape into tight logs. Cover and let them relax for 10 minutes; this rest makes rolling the ropes easier and prevents spring-back.

Step 6: Roll ropes and braid

Roll each log into a long, even rope 16–18 inches (40–46 cm). Try to keep the diameter consistent, slightly tapering the ends. To braid: pinch the three ropes together at one end. Cross the right strand over the center, then the left over the new center; repeat, alternating right and left, keeping the braid snug but not tight. Pinch the ends together and tuck both ends under. Transfer to a parchment-lined baking sheet.

Step 7: Second rise and egg wash

Cover the braided loaf loosely and proof until puffy and nearly doubled, 45–75 minutes. About 30 minutes into this rise, whisk the egg yolk, milk, pinch of salt, and honey (if using). Brush a very light coat over the loaf and re-cover; this first wash helps develop the glossy lacquer. Near the end of proofing, preheat your oven to 180°C/350°F. Right before baking, brush on a second, more generous egg wash and sprinkle sliced almonds or pearl sugar if you like.

Step 8: Bake to deep golden and cool

Bake on the center rack for 28–34 minutes, rotating the pan at 20 minutes. Tent loosely with foil if it browns too quickly. The loaf is done when the crust is deep golden and the internal temperature reads 93°C/200°F. Cool on a wire rack for at least 45 minutes before slicing. For a softer crust, brush with melted butter while still warm.

Pro Tips

• Weigh your ingredients for best results; enriched doughs are sensitive to small changes.
• Use very soft butter so it incorporates smoothly; cold butter will tear the dough.
• Two coats of egg wash (light mid-proof, generous pre-bake) create that classic shiny, lacquered crust.
• For even braids, roll ropes to the same length and thickness; if a rope shrinks, let it rest 2–3 minutes, then continue.
• If your kitchen is cool, proof in the oven with the light on; avoid hot, drafty spots that can cause uneven rise.

Variations

• Raisin–Citrus Kalács: Soak 1/2 cup (75 g) golden raisins in warm water or orange juice 15 minutes, drain well, and knead in after the butter. Add extra orange zest for aroma.
• Sesame–Savory Loaf: Reduce sugar to 35 g (about 3 tbsp), add 1 tbsp sesame oil with the eggs, and sprinkle sesame seeds after the egg wash for a great sandwich bread.
• Chocolate Swirl Twist: Roll the proofed dough into a 10×18 in rectangle, spread with 1/2 cup chocolate-hazelnut spread, roll up, split lengthwise, and twist the two strands; proof and bake as directed.

Storage & Make-Ahead

Store cooled kalács wrapped at room temperature for up to 3 days. To refresh, warm slices in a 170°C/340°F oven for 5–7 minutes. Freeze whole or in slices, well wrapped, for up to 2 months; thaw at room temperature, then refresh in the oven. Make-ahead option: After braiding, cover and refrigerate 8–12 hours. Bring to room temperature for 60–90 minutes, apply the second egg wash, and bake as directed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 240 calories; 7 g fat; 39 g carbohydrates; 6 g protein; 8 g sugar; 1 g fiber; 200 mg sodium. Values are estimates and will vary with toppings and exact ingredients.