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.