Hungarian Egg Twist bread is perfect for everyday or dressed up for a special occasion. You can sprinkle in nuts and dried fruit or other additions to this sweetened bread or eat it as is.
*Scalding milk is heating it to 180 degrees F. It used to be done to kill bacteria in the milk and to kill the enzyme that prevented thickening. This isn't the case anymore with pasteurized milk, but it is still done because it also makes cake spongy and breads light. Adapted from https://www.thespruce.com/eastern-european-easter-bread-recipes