Fonott Kalács, or Hungarian Braided Sweet Bread, is a beloved traditional pastry that graces Hungarian tables during holidays, special occasions, and Sunday breakfasts. This golden, slightly sweet, and airy bread has a soft texture and a beautiful braided design, making it as visually stunning as it is delicious. It’s often enjoyed with butter, jam, or even dipped in hot chocolate or coffee.
This bread has deep roots in Hungarian culture, commonly served during Easter and Christmas but also found in bakeries year-round. While it shares similarities with other European braided breads, such as challah or brioche, Kalács has its own unique taste and texture.
A Brief History of Kalács in Hungary
The word kalács originates from the Slavic languages, reflecting Hungary’s historical interactions with neighboring regions. The tradition of making Kalács dates back centuries, with old Hungarian households baking this bread in wood-fired ovens. It was often made in large batches and shared among family members during festive gatherings.
Historically, Hungarian Kalács was made with simple ingredients like flour, milk, sugar, and eggs, symbolizing abundance and celebration. Over time, different variations emerged, including versions with raisins, walnuts, cinnamon, or even cocoa swirls.
Ingredients for Classic Fonott Kalács
The ingredients for this bread are straightforward and easy to find, making it a great baking project for home cooks.
Basic Dough:
4 cups (500g) all-purpose flour
1 packet (7g) dry yeast or 25g fresh yeast
1 cup (240ml) lukewarm milk
1/4 cup (50g) granulated sugar
2 eggs
1/4 cup (60g) unsalted butter, melted
1 teaspoon salt
1 teaspoon vanilla extract (optional)
For Brushing:
1 egg yolk
1 tablespoon milk
How to Make Fonott Kalács: Step-by-Step Guide
Step 1: Activate the Yeast
If using dry yeast, dissolve it in warm milk with a teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes foamy. If using fresh yeast, crumble it into the warm milk and mix well.
Step 2: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, and salt.
Make a well in the center and add the eggs, melted butter, vanilla extract, and activated yeast mixture.
Start mixing with a spoon, then knead by hand or with a stand mixer (using a dough hook) for about 8-10 minutes, until the dough becomes smooth and elastic.
Step 3: Let the Dough Rise
Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
Step 4: Braiding the Kalács
Once risen, gently punch down the dough and divide it into three or four equal parts, depending on how many strands you want in your braid.
Roll each piece into long ropes, about 12-15 inches (30-38 cm) long.
Pinch the ends together and braid the strands, just like braiding hair. Tuck the ends under to secure the shape.
Step 5: Final Proofing
Transfer the braided dough onto a baking sheet lined with parchment paper.
Cover with a towel and let it rest for another 30-40 minutes, allowing it to puff up slightly.
Step 6: Egg Wash and Baking
Preheat your oven to 350°F (180°C).
Mix the egg yolk with a tablespoon of milk and brush it gently over the dough for a shiny, golden crust.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 7: Cooling and Serving
Let the Kalács cool on a wire rack before slicing. Serve with butter, jam, or honey for a delightful treat!
