Having made a couple savory dishes in the past couple weeks, it seemed time to make a sweeter dish, but having made cookies recently as well (and, truly, many many times before that), the time seemed right to try out a new, sweet baked bread recipe. I give you Kalacs, a Hungarian cinnamon bread:
For the Dough:
- 3 cups all-purpose flour
- 1 cup bread flour
- 1/4 cup white sugar
- 1 tsp salt salt
- 1 package dry active yeast (1/4 oz)
- 1 egg
- 1/4 cup melted butter
- 1 1/4 cup hot milk (110 degrees or so)
- 1 tsp vanilla extract (imitation or regular)
For the Filling:
- Melted butter for brushing (about 2 tablespoons)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp cocoa powder
- 1 tsp light brown sugar
- 1/2 tsp vanilla
- 3 tbsp semi-sweet chocolate chips, finely chopped
- In a small bowl, combine hot milk and yeast package. Allow to proof 5-8 minutes, or until a light froth is visible on the surface of the milk.
- In a large bowl, whisk together egg, melted butter, vanilla extract, and milk and yeast mixture. In a separate bowl, combine flours, white sugar, and salt.
- Add the dry mix to the wet ingridents and kneed well until an elastic dough is formed, approx 4-5 minutes. Add up to 1/4 cup additional all-purpose flour if necessary to get the dough to cohere.
- Place the dough in a greased bowl, cover, and set in a warm place to rise until the dough doubles in bulk, approx 1 1/2 hours.
- While the dough is rising, prepare the filling. In a small bowl, combine 1/4 quarter cup brown sugar and 1/2 tsp cinnamon, and mix well. In a separate bowl, combine remaining brown sugar and cinnamon, cocoa powder, brown sugar, vanilla, and chopped chocolate chips, and mix well.
- Punch down the dough, divide into two equal pieces, and roll each into a long rectangle, approx 8" by 15", on a well-floured surface. Brush each rectangle with melted butter. Sprinkle each with one of the prepared filling mixtures.
- Firmly roll each rectangle into a log, pinch the ends closed, and place into individual greased loaf-pans. Cover, and allow to rise in a warm place approx. 1/2 hour.
- Preheat oven to 350 degrees F.
- Brush the tops of the loaves with melted butter. Score the tops of the loaves diagonally with a sharp knife. Bake in preheated over until the loaves are golden brown, about 30 minutes.
- Turn out onto a cooling sheet. Slice and serve while warm.
|When your filling looks this good, you know you're in for a tasty time.|
The experimental part of this recipe was the chocolate and cocoa filling - far less traditional than the simple cinnamon sugar mix. Both turned out deliciously, though I would have added more brown-sugar filling to the traditional loaf. These would make an excellent french toast, and have been great in the mornings with a little butter. The traditional loaf is also great with some Olallieberry jam. (Thanks, mom!)
|Kalacs with cocoa filling on the left, and traditional cinnamon sugar filling on the right.|