Kalács is a traditional Hungarian braided bread, beloved for its soft, fluffy texture and delicious flavor. Made with milk, butter, and a touch of sweetness, kalács is perfect for special occasions, family gatherings, or holiday feasts.
I’m excited to share a traditional family recipe for kalács, a sweet braided bread that’s deeply rooted in Hungarian heritage. This isn’t just any bread; it’s a recipe passed down from mothers to daughters, a symbol of warmth and family gatherings. I can’t quite remember the first time I tasted it, but I vividly recall where: at my grandmother’s house. She would bake it with such care, putting her heart and soul into every loaf, and somehow, it showed in the tender, pillowy texture that I’ve yet to fully recreate.
Kalács, pronounced “ko-laach,” has a long history in Hungary and is a staple at family celebrations. While it can be enjoyed year-round, it’s especially meaningful during holidays, where its braided shape and soft, sweet crumb hold a special symbolism. 
Making kalács from scratch is a bit of an art, but it’s also a wonderful ritual. The process of kneading the dough, letting it rise, and braiding it brings back memories of generations before me. It’s a chance to connect with tradition, to bring a piece of my heritage to the table, and to savor a bread that’s not just food but a piece of my family’s story.
Why I Love This:
Family recipes are an obsession of mine, and this is such a beautiful traditional recipe that weaves together holidays, family and culture in a unique way. It is also absolutely delicious!
– Kalle Bergman
How to Make Kalács – Braided Sweet Hungarian Holiday Bread
1. Prepare Ingredients and Proof the Yeast
- Room Temperature Ingredients: Set all ingredients out at room temperature at least 1 hour before starting. This ensures they mix evenly.
- Proof the Yeast: In a small bowl, crumble the fresh yeast and add 100ml of the lukewarm milk with 1/2 teaspoon of sugar. Stir gently and allow it to sit for 10-15 minutes until foamy.
2. Combine the Wet Ingredients
- Whisk the Egg Mixture: In a separate bowl, whisk 1 egg with the remaining sugar (3/4 cup) and salt. Once the yeast is proofed, add it to this egg mixture along with the remaining milk (300ml).
3. Mix the Dough
- Initial Mixing: In a large bowl, add about 3 1/2 cups (430g) of the sifted flour. Pour the wet mixture over the flour and mix with a wooden spoon until just combined.
- Incorporate the Butter: Gradually add the melted butter, working it into the dough with the wooden spoon. Continue mixing until the dough begins to come together and pulls away from the sides of the bowl, becoming shiny. This step takes around 10 minutes by hand.
4. Knead the Dough
- Switch to Kneading by Hand: Begin adding the remaining flour (2 cups, or 220g) little by little while kneading. Knead the dough for about 10-15 minutes, until it is smooth, elastic, and no longer sticky. The dough should be soft and shiny but not tacky.
- Rest and Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 30-40 minutes, or until it has doubled in size.
5. Divide and Shape the Dough
- For a Large Braided Kalács Loaf:
- Punch down the risen dough and turn it out onto a floured board. Divide the dough into three equal pieces.
- Roll each piece into a long “snake” about 18 inches in length.
- Pinch the ends of the three dough snakes together and braid, starting from the top and working your way down. Pinch the other ends to secure the braid, then tuck both ends under slightly.
- Place the braided loaf onto a greased baking sheet.
- For Individual Brioches:
- Punch down the risen dough and divide it into 8 equal portions.
- Shape each portion into a smooth, round ball, gently tucking the edges under to create a smooth surface.
- Place the brioches on a greased baking sheet, leaving space between each.
6. Second Rise
- Allow Dough to Rise Again: Cover the braided loaf OR the brioches with a clean kitchen towel and let them rise for 15-20 minutes in a warm spot.
7. Prepare for Baking
- Preheat the Oven: While the dough is rising, preheat the oven to 360-375°F (180-190°C).
- Egg Wash: Beat the remaining egg and brush a generous amount over the kalács or brioches. This will give the bread a golden, glossy finish.
8. Bake the Bread
- Bake Until Golden Brown:
- For the kalács loaf: Bake in the preheated oven for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- For the brioches: Bake for 20-25 minutes, or until they are golden brown and firm.
- Cool Before Serving: Allow the bread to cool on a wire rack before slicing or serving.
Recipe Notes
- Resting Time: Allowing the dough to rest after kneading makes it easier to work with.
- Using Fresh Yeast: Fresh yeast is traditional for kalács and gives a softer crumb. If using dry yeast, adjust measurements accordingly.
- Braiding Technique: Practice makes perfect! Don’t worry if your first braid isn’t perfect. Tucking the ends neatly helps give it a polished look.
Kalács – Braided Sweet Hungarian Holiday Bread
- Total Time: 2 hours 40 minutes
- Yield: 1 Loaf or 8 Brioche Buns 1x
Description
Kalács is a traditional Hungarian braided bread, beloved for its soft, fluffy texture and delicious flavor. Made with milk, butter, and a touch of sweetness, kalács is perfect for special occasions, family gatherings, or holiday feasts.
Ingredients
1 3/4 cups (400ml) lukewarm milk
1/2 tsp granulated sugar (to proof the yeast)
1/3 cup (25g) fresh yeast
1/2 cup (60g) butter, melted
5 1/4 cups (650g) all-purpose wheat flour, sifted
1 large organic egg, plus 1 additional egg for egg wash
3/4 cup (45g) granulated sugar
1/4 tsp salt
Instructions
1. Prepare Ingredients and Proof the Yeast
- Room Temperature Ingredients: Set all ingredients out at room temperature at least 1 hour before starting. This ensures they mix evenly.
- Proof the Yeast: In a small bowl, crumble the fresh yeast and add 100ml of the lukewarm milk with 1/2 teaspoon of sugar. Stir gently and allow it to sit for 10-15 minutes until foamy.
2. Combine the Wet Ingredients
- Whisk the Egg Mixture: In a separate bowl, whisk 1 egg with the remaining sugar (3/4 cup) and salt. Once the yeast is proofed, add it to this egg mixture along with the remaining milk (300ml).
3. Mix the Dough
- Initial Mixing: In a large bowl, add about 3 1/2 cups (430g) of the sifted flour. Pour the wet mixture over the flour and mix with a wooden spoon until just combined.
- Incorporate the Butter: Gradually add the melted butter, working it into the dough with the wooden spoon. Continue mixing until the dough begins to come together and pulls away from the sides of the bowl, becoming shiny. This step takes around 10 minutes by hand.
4. Knead the Dough
- Switch to Kneading by Hand: Begin adding the remaining flour (2 cups, or 220g) little by little while kneading. Knead the dough for about 10-15 minutes, until it is smooth, elastic, and no longer sticky. The dough should be soft and shiny but not tacky.
- Rest and Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 30-40 minutes, or until it has doubled in size.
5. Divide and Shape the Dough
- For a Large Braided Kalács Loaf:
- Punch down the risen dough and turn it out onto a floured board. Divide the dough into three equal pieces.
- Roll each piece into a long “snake” about 18 inches in length.
- Pinch the ends of the three dough snakes together and braid, starting from the top and working your way down. Pinch the other ends to secure the braid, then tuck both ends under slightly.
- Place the braided loaf onto a greased baking sheet.
- For Individual Brioches:
- Punch down the risen dough and divide it into 8 equal portions.
- Shape each portion into a smooth, round ball, gently tucking the edges under to create a smooth surface.
- Place the brioches on a greased baking sheet, leaving space between each.
6. Second Rise
- Allow Dough to Rise Again: Cover the braided loaf OR the brioches with a clean kitchen towel and let them rise for 15-20 minutes in a warm spot.
7. Prepare for Baking
- Preheat the Oven: While the dough is rising, preheat the oven to 360-375°F (180-190°C).
- Egg Wash: Beat the remaining egg and brush a generous amount over the kalács or brioches. This will give the bread a golden, glossy finish.
8. Bake the Bread
- Bake Until Golden Brown:
- For the kalács loaf: Bake in the preheated oven for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- For the brioches: Bake for 20-25 minutes, or until they are golden brown and firm.
- Cool Before Serving: Allow the bread to cool on a wire rack before slicing or serving.
Notes
- Resting Time: Allowing the dough to rest after kneading makes it easier to work with.
- Using Fresh Yeast: Fresh yeast is traditional for kalács and gives a softer crumb. If using dry yeast, adjust measurements accordingly.
- Braiding Technique: Practice makes perfect! Don’t worry if your first braid isn’t perfect. Tucking the ends neatly helps give it a polished look.
- Prep Time: 60 mins
- Rising Time: 60 mins
- Cook Time: 40 mins
- Category: Baking
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Another half-Hungarian here, and this brings back so many memories! Baked it yesterday, and I could literally taste my childhood! Tears in my eyes, thank you thank you thank you!!
This sounds so good but I don’t understand how the long braid and the little round braids fit together on the baking sheet. The photo doesn’t help. Can you explain?
Hi there Liz, we have updated with a new photo – and honestly, that was a typo. It is one loaf OR 8 brioches. Sorry for being unclear and thank you for bringing that issue to our attention!
Turned out really well, deliciously fluffy, perfectly sweet. Making again soon!
My family makes this but with raisins as well
Hello, I’m American but 50% Hungarian (both parents were each 50%). In the early 2000’s I spent a couple months in Hungary, mainly Budapest. I’m a vegetarian and remember a little buffet style vegetarian restaurant except it wasn’t all you can eat. I can’t remember the name for the life of me but I am curious if you know if it’s still there? There were steps down to get into it if that helps. It was my favorite place to eat (even though I remember it as not being Hungarian food)! It’s unlikely that I’ll be able to return but that trip was the highlight of my entire life! My famiy joined me for the week of Christmas and we toured around to Szeged, Eger, Gyor, Debrecen, etc. I’ll never forget it. Regarding your recipe though, do you think it would be worth trying using bread flour instead of all purpose flour?
Hi Istvan!
Bread flour has a higher protein content, which can give the kalács a slightly chewier texture and a bit more structure. However, keep in mind that traditional kalács is meant to be soft and tender, which is why all-purpose flour works so well.
My folks are 1956 refugees in the USA from Hungary. I of course grew up with Hungarian cooking of all sorts. My mother is from Kocs and I don’t know if it’s a regional thing or a family thing but what makes her Kalacs stand out for me is the inclusion of a bit of lemon zest, or in my case when making it, lemon extract, added in with the flour and egg yolks before wetting with the sweetened milk/proofed yeast slurry. The aroma and flavor it adds to the finished breads is delicious, yet subtle and distinctive,, more deliciously floral or perfumey than anything. I’ve seen her use vanilla instead, as well. Not too much of either, ever, but just enough to add a subtle hint of something different and surprisingly pleasing.
Hi there. Congrats on your great blog.
My mother and I co-authored a Hungarian recipe collection called “Helen’s Hungarian Heritage Recipes”. I not only collected recipes, I got it from my mother – the master. She was able to quote from memory over 400 recipes. She’s 86. We were just in time as now she refers to her own book for guidance.
CHEF’S SECRETS: The added glossy and silky softness comes from adding sour cream (1 cup in our case) The ratio of egg yolks to the flour is 1 to 1 (1 yolk per cup of flour). That adds another dimension of rich, fatty consistency.
Also – my mother states in our book -if you want the bread to pull away in feathery tears, you need to add a couple of extra twists before braiding.
I will happily share the recipe.
Visit my web and contact me.
Szia
Clara & Helen Czegeny
The Hot Hungarians.
I would definitely love your receipe. My grandma baked what they cal led kugelhauf with other ladies at her church each month. She passed when I was 7 so I did not get the receipe. It was made in Bundt like pans but was like a yeasty sweet bread with either cinnamon and raisin or chocolate .
I tried this once in Szeged and it was wonderful. My husband went to university there, and I’ll be looking forward to your posts so I can make him some of the Hungarian dishes he misses!
Hi Ruby,
I’m glad you like the recipe! :) Believe it or not Szeged is my hometown but I live in Budapest now! Did your husband go to medical university there? When did you live in Szeged?
I’m vegetarian and the Hungarian cuisine is very meat friendly but I’ll try to post as many Hungarian recipes as I can!
Zita, yes he did. I never lived there, only visited. I enjoyed Szeged and Budapest and can’t wait to go back again. :-)
Ruby,
let me know if you come to visit and I’ll guide you around! A professional foodie tour is guaranteed! :)