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 Bread
Proof the yeast
Place the yeast in a small bowl. Add 1/2 teaspoon sugar and about 1/2 cup (120 ml) of the lukewarm milk. Stir lightly and let sit for 10–15 minutes until foamy.
Mix the wet ingredients
In a separate bowl, whisk the egg with the remaining sugar and salt.
Add the proofed yeast mixture along with the remaining milk and mix to combine.
Form the dough
Place about 3 1/2 cups (430 g) of the flour into a large mixing bowl.
Pour in the wet mixture and stir until a rough dough forms.
Gradually add the melted butter while mixing. Continue until the dough begins to come together and pull away from the sides of the bowl.
Knead the dough
Add the remaining flour little by little while kneading.
Knead for 10–15 minutes, until the dough becomes smooth, elastic, and slightly glossy. It should feel soft but not sticky.
First rise
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm place for 30–40 minutes, or until doubled in size.
Shape the dough
For a braided loaf
Turn the dough out onto a lightly floured surface and divide into three equal portions.
Roll each portion into a rope about 18 inches (45 cm) long.
Pinch the ends together, braid, then tuck the ends under.
Place on a parchment-lined baking sheet.
For individual rolls
Divide the dough into 8 equal portions and shape into smooth rounds.
Place on a parchment-lined baking sheet with space between each.
Second rise
Cover the shaped dough and let rise for 15–20 minutes.
Bake
Preheat the oven to 360–375°F (180–190°C).
Brush the dough with beaten egg.
Bake:
Loaf: 30–40 minutes
Rolls: 20–25 minutes
The bread should be well colored and sound hollow when tapped on the bottom.
Cool
Transfer to a wire rack and allow to cool before slicing.
Kalács – Braided Sweet Hungarian Holiday Bread
- Total Time: 2 hours 25 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 (415 ml) milk, lukewarm
- 1/2 tsp sugar (for proofing)
- 25 g fresh yeast (or 2 1/4 tsp / 7 g active dry yeast)
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 5 1/4 cups (650 g) all-purpose flour, sifted
- 1 large egg, plus 1 additional egg for egg wash
- 3/4 cup (150 g) granulated sugar
- 1/4 tsp salt
Instructions
Proof the yeast
Place the yeast in a small bowl. Add 1/2 teaspoon sugar and about 1/2 cup (120 ml) of the lukewarm milk. Stir lightly and let sit for 10–15 minutes until foamy.
Mix the wet ingredients
In a separate bowl, whisk the egg with the remaining sugar and salt.
Add the proofed yeast mixture along with the remaining milk and mix to combine.
Form the dough
Place about 3 1/2 cups (430 g) of the flour into a large mixing bowl.
Pour in the wet mixture and stir until a rough dough forms.
Gradually add the melted butter while mixing. Continue until the dough begins to come together and pull away from the sides of the bowl.
Knead the dough
Add the remaining flour little by little while kneading.
Knead for 10–15 minutes, until the dough becomes smooth, elastic, and slightly glossy. It should feel soft but not sticky.
First rise
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm place for 30–40 minutes, or until doubled in size.
Shape the dough
For a braided loaf
Turn the dough out onto a lightly floured surface and divide into three equal portions.
Roll each portion into a rope about 18 inches (45 cm) long.
Pinch the ends together, braid, then tuck the ends under.
Place on a parchment-lined baking sheet.
For individual rolls
Divide the dough into 8 equal portions and shape into smooth rounds.
Place on a parchment-lined baking sheet with space between each.
Second rise
Cover the shaped dough and let rise for 15–20 minutes.
Bake
Preheat the oven to 360–375°F (180–190°C).
Brush the dough with beaten egg.
Bake:
- Loaf: 30–40 minutes
- Rolls: 20–25 minutes
The bread should be well colored and sound hollow when tapped on the bottom.
Cool
Transfer to a wire rack and allow to cool before slicing.
Notes
Fresh yeast is traditional, but active dry yeast works well as a substitute when properly proofed.
The dough will feel slightly loose before kneading; it firms up as gluten develops.
If the top begins to brown too quickly, tent loosely with foil during the final part of baking.
For accuracy, the internal temperature should reach about 190°F (88°C).
Kalács is best the day it’s baked but can be stored for up to 2 days at room temperature.
- Prep Time: 30 mins
- Rising Time: 75 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 technique how to form brioche.
If you liked this, you are going to love these favorite Hungarian recipes:
Mákos Kifli – Hungarian Poppyseed Cream Filled Cookies
100 Year Old Recipe: Hungarian Plum Pie
Frequently Asked Questions
What is the importance of proofing the yeast before making kalács?
Proofing the yeast ensures that it is active and will help the dough rise properly, resulting in the tender, pillowy texture that kalács is known for.
Can I use different fillings for the kalács, or should I stick to traditional ones?
While the recipe doesn’t specify fillings, you can experiment with traditional options like nut or poppy seed fillings; just be mindful that they may alter the overall flavor and texture.
What is the best technique for braiding the kalács dough?
To braid the dough, divide it into three equal pieces, roll them into long strands, and then cross them over each other in a simple three-strand braid, ensuring it’s tight enough to hold its shape during baking.
The imperial to metric conversions here are sooo inconsistent, that I’m not sure what to prioritize or follow. 1/2 cup of butter, for example , is 114grams not 60grams. Can these metric conversions be fixed? Also, is it really 1/3 a *cup* of yeast?!
You are absolutely right Aryana! Thank you for bringing this to our attention, the automatic conversion we use when we write recipes clearly didn’t work this time. We have taken the time to control everything and update accordingly with better instructions and correct conversions. Our apologies for the issue, and thank you so much for telling us about it. We love it when our readers help us get better!!
This is so pretty!
I have made this five times since I first stumbled on this recipe and I just popped in to say that it is amazing. I am not Hungarian, but my friend in high school was, and I was invited to easter lunch at their house once. This bread was on there and it was delicious. This tastes just like I remember it!!
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! :)