Description
My husband’s aunt passed along this super-easy recipe for this Hungarian sweet bread, and I made a couple of revisions to my family’s taste. Cinnamon, poppy seed, or walnuts are a traditional filling. Her recipe is for cinnamon, but one of my favorite ways is to break from tradition and use a cocoa/sugar/butter/vanilla mixture. It’s delicious, especially when the leftovers are toasted and buttered!
Ingredients
- 4 cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon salt
- 1 (.25 ounce) envelope active dry yeast
- 1 egg
- ¼ cup melted butter
- 1 ¼ cups warm milk (110 degrees F/45 degrees C)
- 1 teaspoon vanilla extract
- melted butter for brushing
- 1 teaspoon ground cinnamon
- ⅓ cup brown sugar
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 3 hrs 10 mins
Servings: 16