Hungarian Easter Bread Food

PASKA EASTER BREAD

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

HUNGARIAN COUNTRY BREAD

Steps:

• Dissolve yeast in water (if using dry yeast, follow instructions).
• Add most of the flour and the salt.
• Knead vigorously by hand for 5-10 minutes.
• Let rise, covered, to double size (1-2 hours).
• Heat the oven to 450 deg F/ 230 deg C.
• Knead again, vigorously, for 5 minutes.
• Shape one big, round loaf and put on a greased baking tray.
• Cover and let rise for another 45 minutes.
• Make a few cuts in the loaf with a razorblade.
• Bake in the oven for 10 minutes.
• Reduce heat to 400/200 deg and bake another one hour.
• The crust should become quite brown.
• Turn off the oven, take out the bread, and brush the bread with water.
• Put it back in the oven for 15 minutes.
• Let cool uncovered.

HUNGARIAN EASTER BREAD

Steps:

• Scald the milk then add butter and sugar. As butter is melting transfer to bowl to cool and stir to dissolve sugar. Sift together flour and salt. When cool (105-115 degrees) add salt and cinnamon then add the yeast and the beaten eggs. Mix wet ingredients into flour add raisins. The dough will be very sticky, much more than other yeast breads. Let rise for 2 hours, punch down. Then let rise another 2 hours and punch down. Divide dough into 6 (7 if no braids) pans and poke exposed raisins into dough. Let rise 1 more hour. Do not brush with egg brush with Crisco. Bake 40-50 minutes 350 degrees.

KALACS (HUNGARIAN CINNAMON SWIRL BREAD)

Steps:

• Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.
• Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
• Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
• Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.