ReceptnaptárBrioche-style sweet loaf (kalács) dough
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Ingredients
Method
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- Dissolve the yeast in the first batch of lukewarm milk, add the first portion of flour to get a pancake-batter thickness, dust the top with a little flour, and let rise in a warm place for about 20-30 minutes, until puffed up.
- Add the 1 liter of flour, the second batch of lukewarm milk, the sugar, the salt and the egg yolks.
- Work the dough thoroughly with open fingers.
- Once it's nice and smooth, knead in the melted butter little by little, and work it in well.
- Cover and let rise in a warm place for about 45-60 minutes, until doubled.
- Tear off a piece, place in a buttered baking tin, and let rise again for about 30 minutes.
- Brush with beaten egg and bake in a preheated oven (180°C) for about 35-40 minutes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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