Hungarian Egg Twist Bread
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Hungarian Egg Twist bread is perfect for every day or a special occasion. You can sprinkle nuts or other additions into this sweetened bread or eat it as is.
John’s parents came over for Easter dinner. I don’t know anyone who enjoys baked bread as much as my mother-in-law so I always enjoy having some freshly baked bread when we have them over. I knew she would love this Hungarian Egg Twist Bread.
My bread recipe submission was also due with #BreadBakers. The theme this month was Easter, Passover and Springtime Bread from Around the World, which was perfect timing for my Easter dinner.
One thing that I learned is that there are often variations of the same bread in other countries. The Hungarian egg twist is also referred to as fonott kalacs.
Kalacs (kaw-lahch) refer to any yeast-raised cake or sweet bread. They are braided and can be in a loaf or in a circle. They can also be sprinkled with walnuts or fruits.
John loves freshly baked bread too but doesn’t like raisins or nuts in baked goods, so I made my bread without either. I do baby that boy.
This bread is slightly sweet and has a hint of fresh lemon. It’s also delicious and makes a great toast with jam.
The instructions said to bake this bread for 50 minutes or 190 degrees F. I checked my bread at 40 minutes and it was already at 206 degrees F. Next time I will check my bread at 30 minutes. I enjoyed making this bread and will make it again.
Don’t have time to make it now? Pin it for later!
Hungarian Egg Twist Bread Recipe
Ingredients
- 1 cup milk *scalded and cooled to 110 degrees F
- 1 tsp sugar
- 4 tsp active dry yeast
- 4 cups all-purpose flour
- 1/2 tsp salt
- 4 ounces butter 1 stick, softened and cut into pieces
- 1/3 cup sugar
- 2 large eggs
- Grated zest of 1 lemon
- 1/2 cup light raisins optional
- 1 large egg yolk mixed with 1 tablespoon milk
Instructions
- Stir 1 teaspoon of sugar and yeast into cooled scalded milk and let sit for 5 minutes or until activated.
- In the bowl of a stand-up mixer, fitted with a dough hook, combine flour, salt, butter, sugar, 2 eggs, zest, and raisins. Mix until the dough is smooth and elastic. Place the dough in a well-oiled bowl, turning the dough once to coat both sides. Cover with greased plastic wrap and allow to rise until doubled in a warm place (1 to 1-1/2 hours).
- When risen, punch down the dough and turn it out onto a lightly floured surface. Cut it into three equal-sized pieces and allow it to rest covered for about 5 minutes. Roll each piece of dough into a 20-inch rope. Braid the three pieces into one long twist or join ends into a circle. Place on a parchment-lined baking sheet, tucking ends under. Cover with greased plastic wrap and allow to rise until doubled (1 hour).
- Preheat the oven to 375 degrees F. Combine the egg yolk and the milk together. Brush over the entire surface of the braid. Bake for 30 to 40 minutes or until an instant-read thermometer registers 190 degrees F. Tent with foil if the crust browns too quickly. Let rest at least 20 minutes before slicing.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Here are the other beautiful breads from this month’s Bread Bakers group!
- Bacci Bread by A Day in the Life on the Farm
- Casatiello by Culinary Adventures with Camilla
- Cornish Saffron Easter Bread by Pastry Chef Online
- Folar (Portuguese Easter Bread) by Passion Kneaded
- Hot Cross Buns by En la Cocina de Caro
- Hungarian Egg Twist by Hostess at Heart
- Hungarian White Bread by Magnolia Days
- Individual Braided Easter Bread by Hezzi-D’s Books and Cooks
- Italian Easter Bread by La Cocina de Aisha
- Lambropsomo – Greek Easter Bread by Spice Roots
- Lithuanian Easter Raisin Bread by My Catholic Kitchen
- Mennonite Paska by Food Lust People Love
- Pane di Pasqua – Italian Easter Bread Wreath by Karen’s Kitchen Stories
- Russian Kulich by That’s My Home
- Tsoureki (Greek Easter Bread) by Simply Veggies
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
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Here are a few of my other favorite bread recipes for Bread Bakers!
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That is a beautiful bread. Love that deep golden crust on top — so yummy!!
Thank you so much!
Your bread looks amazing, Julie! Just perfect. I bet your mother-in-law and husband loved it. I had never heard of this bread so it was fun to learn about it. Thanks for sharing the recipe!
Thank you Shari! It was indeed a hit.
I LOVE that you and Renee, from Magnolia days, both took trips to Hungary. I have never made bread from there…I will now! Thanks for joining the #BreadBakers fun.
Thank you! It was so much fun and I look forward to next month.
My mother makes a similar bread. Yours looks awesome! I’m sure it goes well with red wine. 🙂
Ha! Everything goes well with red wine or white wine or…. 🙂
Sure!
Wow Julie, you’ve turned quite the pro overnight haven’t you? I love how you are challenging yourself in the bread department, this bread looks just gorgeous! You’ve done such a great job with it, and what wonderful entries with the rest of the bakers 🙂
Thanks Loretta! I agree that there are some amazing entries with this group. I’m having fun and unlike some things that I make I never have to give bread away. 🙂 Have a great day!
Beautiful bread! I’m with John on the nuts (feh, who needs ’em?) but I’ll be adding the raisins back in when I make this—which I will soon because it’s definitely calling my name. Thanks for sharing it!
Thank you Robin! I agree with you on the nuts but I do love the raisins.
This bread is absolutely amazing Julie and the color is just gorgeous!
Thank you Linda! I was very happy with the way it came out.
Gorgeous!! I would like one of those slices with my coffee 🙂
Thank you! I would gladly share with you Aisha and put on the coffee!
I want this bread for breakfast
Thank you Mireille! That is pretty much how we finished it off.
I love how springy that bread looks! Yum!
Kari
www.sweetteasweetie.com
Thank you!
Wow what a scrumptious looking bread dear Julie…..
Thank you Chitra!
Gorgeous bread, Julie!
Thank you Cindy!
That bread, and those photos are just beautiful. It is funny how different versions of the same bread exist.
Thank you Karen! I love seeing how everyone interprets them too. That goes back to my belief that recipes are often more about the story. I see by your title that you agree too!
That bread, and those photos are just beautiful. It is funny how different versions of the same bread exist.
Thank you so much! I agree that it is funny how recipes are interpreted and the history of them too. 🙂
What beautiful bread, and what a gorgeous collection of recipes 🙂
Thank you so much Elaine!
A beautiful loaf! There is something so therapeutic about bread baking.
Thank you Jamie!
That is one gorgeous loaf of bread. I hope your husband appreciates your good care of him.
Thank you Wendy! He takes pretty darned good care of me too. I try to spoil him when I can. 🙂
Spectacular bread. And sometimes it’s good to baby someone!
Thank you. I am babied as well. 🙂
What a stunning bread! Love the Breadbakers club! What a fun idea 🙂
Thank you Sarah! The bread did come out pretty! I enjoyed unveiling it at Easter dinner.
What a beautiful bread! You were very kind to leave out the raisins and nuts, too! I imagine this bread would make delicious French toast also. Yum. =)
Thank you Jenni! I thought about making French toast too but I didn’t have enough left over. Next time.
Lovely loaf, Julie! I’d love a slice of that slathered in butter and jam!
Thank you Stacy! It made excellent toast.
Thank you Stacy! This was a fun bread for me to make.
What an utterly gorgeous bread Julie!! It looks perfect!
Thank you so much!
All of these wonderful breads I am learning so much about this month! Yours looks wonderful, though I think I’ll have to add a few things back in if I try it : )
Thank you! I am with you but couldn’t eat the whole thing so made sure I’d have help.
This one is a beauty. Absolutely amazing job, mail me a piece please lol
Coffee’s on Stephy! Help yourself.
I’m on my way, speedy Gonzales lol woo-hoo
We both took a virtual trip to Hungary for this event. I like your sweet bread and will put it on my to-bake list.
Thank you Renee! I’m on my way to your side of Hungary. This was a fun project! I’m headed over to see your experience with Hungary. Thanks for stopping by.