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Hungarian Egg Twist – #BreadBakers

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.
Prep Time 3 hrs 30 mins
Cook Time 30 mins
Total Time 4 hrs
Servings 24 slices
Author Hostess At Heart

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 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 dough and turn out onto a lightly floured surface. Cut into three equal sized pieces and allow to rest covered 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 oven to 375 degrees F.  Combine the egg yolk and the milk together. Brush over 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 crust browns too quickly. Let rest at least 20 minutes before slicing.

Notes

*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

Nutrition

Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 43mg | Potassium: 40mg | Sugar: 3g | Vitamin A: 155IU | Calcium: 18mg | Iron: 1mg
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