Easter wreath - Húsvéti kalácskoszorú

Easter is knocking on the door and I confess, I'm in very festive mood. Not only had summer arrived to SD, which definitely brings even more energy with the lengthy sunny hours, my knee is in the track of recovery and makes me fly of happiness, but with my agoraphobia I rather stick to baking. :)
Well, at least this challah wreath gets posted in time to be tried and, if liked, baked for Easter, not like my Runebergin torttu which got baked in time, but the post arrived a bit late..
I made two versions of the challah, one with walnuts and one with poppy seeds. I'm a poppy seed person, so I would definitely go for that :) for Easter, but the walnut version wasn't bad either. It reminded me of kürtőskalács. Ajajjj... I would definitely prefer the kürtőskalács baked over fire... but let's not be unfair, and let this challah enjoy the spotlight this time.

Ingredients
500 g bread flour (1.1 pounds)
50 g sugar (100 ml, a bit less than 1/5 cup)
250 ml milk (1 cup)
1 tbsp dry yeast or 40 g fresh yeast (1 cube)
150 g butter (1 1/3 stick)
1 tsp salt
1 tsp vanilla essence or 1 vanilla bean
1 grated lemon peel (or orange)
0.5 dl milk to brush the crust at the end, optional, it makes the crust softer, and the crumb a bit heavier, but you can choose to use a little, or not at all, of course, it is optional
pearl sugar/brown sugar (optional) to sprinkle on top

Filling
50 g butter, melted
200 g minced walnuts
100 g sugar
OR
100 g poppy seeds, minced (you can try 200 poppy seeds as well, to me it looked too black to add the same amount of poppy seeds than walnuts, but I bet there are people who like it with looots of poppy seeds :) )
70 g sugar, 80 g if you are have a sweet tooth :)

Brushing
1 small egg

In the lukewarm milk let the yeast trot for 5-10 minutes, with a large pinch of sugar.
In a larger bowl mix the flour with the sugar, salt and vanilla beans.
Melt the butter (add the vanilla essence if you are not using vanilla beans).
Pour the melted butter in the flour, mix well, add milk and work it very well together in a smooth, airy dough.
Or, pour everything in the blender and let it work for you for ~5 minutes.
Cover the dough with a cloth and let it stay for ~45 minutes until rises to double size. If needed leave it for an hour (even more). It is probably the most critical part to have the dough risen properly.

Roll out the dough to about 40x30cm, spread the melted butter on the dough and sprinkle the sugar/walnut-poppy seed filling on it, and roll it up.
Cut ~2 cm thick slices towards the middle, but not completely 'till the middle, and lightly turn them on their side.




Use 1 egg to brush the challah well all over, sides, and turned pieces.
Let it sit for 10-15 min.



Preheat the oven to 225 C, 435 F. Bake at 225 C (435 F) for 25 minutes until golden brown.
Remove from oven. You can either cover it with a cloth for couple of minutes until cools down, or if you want a softer crust use 0.5 dl milk and brush it all over. It won't take the shine away, and it will be absorbed right away.

Enjoy!

Foszlós kalács - challah

This is not the Jewish challah. This is an egg-free, much more white, more fluffy version my Grandma used to bake for every Xmas and New Year. I wasn't sure whether I really liked it so much, or was it just the memories that made it so good.
Anyway, in our region this kalács, and not the "bejgli", is the typical Xmas treat, and I was looking for that particular taste..
In our village everybody makes "kalács" kinda the same way I cook: "I had this much milk for the purpose, so I added the required amount of yeast, and added as much flour as it took to make a soft dough".. But DON't ask for the recipe.. *Sigh*...
Noh, yeah, but my fingers are trained for the bread, "pulla" and "aranygaluska", so I was quite skeptic I'm gonna make any good kalács without some guidelines.
And I found some at Szellem a fazékban blog. Not so useful ones, after all, but it gave me courage to start :). In the recipe says 200 ml milk, but there is no way you can work that amount of flour together in a soft dough with that little amount of milk.. You can of course try, but when I saw that about 1/3 of my flour didn't even cling together with the rest, I just added another 100 ml milk, and a bit later another 50 ml, 'cause I didn't find the dough very soft. At the end of the day, it was still my fingers I used for measurement :) and forgot about the recipe, but I made it at least the same shape as in the recipe because it looked soooo great (isn't it?), regardless that this is not the traditional shape for a "kalács".

Ingredients
600 g flour (~1 liter or ~4 cups)
30 g fresh yeast, or 10 g dry yeast, about 2 heaped tsp
1/2 tsp salt
100 g icing sugar (3.5 ounce)
125 g butter (1cup)
350-400 ml hand warm milk, (1 1/2 - 1 3/4 cups) depends how much the flour takes in to make an easy to work with dough, not sticky but not to hard either. 

I used a bit more then 350 ml milk, and though it looked OK, it was hard to roll it out after 45 minutes raising. So, next time I will for sure use 400ml to make a bit softer dough.

Work it together in a smooth, easy to kneed dough (needs quite a bit of kneading to get enough air in it), and let it rise for 30-45 minutes, until the dough grows to about double size.
Divide the dough into 3 parts, roll it out in about 20x40 cm sheet, spread the filling, roll it on the longer edge and try to keep the length. If it shortens just roll it a bit thinner and longer.
Do the same with all three portions and make a nice braid to fit your tray.
Let it rise for another 20 minutes, spread some egg on top, or if you want to leave the eggs out completely then just a bit of water. Let it dry for a minute, or two.
Meanwhile preheat the oven to 190 C (375 F) and bake it for 30 minutes on the upper racks. When ready wrap it into kitchen towels and let it cool for about 1 hour. Ready to be served with chocolate milk in the morning.

For the original shape just divide the dough into two, roll it out in a 20x25 cm rectangle, roll it up on the longer edge and place them in two 10x25 cm (preferably 10cm high) trays. Bake for 30 (20? I shell try) min.

Filling
100 g icing sugar (3.5 ounce)
100 g ground poppy seeds or walnut (3.5 ounce)
milk, enough to boil it in a soft cream

The filling is for 1 roll, you will need 3, adjust the amount based on whether you want 2 nut and 1 poppy seed, or 2 poppy seed and 1 nut, or all of them the same.
Boil them together for couple of minutes until they blend nicely in an easy to spread, creamy texture.
 
And one last thing!! If you have leftovers that are dry and you don't feel like eating them as such, beat one egg, (add two tablespoons of milk), dip the kalács slices in the egg and fry them in hot oil, for just couple of minutes, ~1/2 min a side. It is a sort of french toast. Sprinkle it with icing sugar, and tadam, you have a new, fresh breakfast/dessert reusing the leftovers.. It is yumi.

PS. In the pic you see the "kalács" with cocoa powder and cinnamon filling, something you can try as well.
And one secret :). To make the nice cocoa swirl like in the pic don't add cocoa powder straight to the whole amount of dough you want to be with cocoa. Take a large pinch of dough, add a tsp cocoa, work it together well. When the small pinch of dough is smooth, add it to the whole amount of though you wanna be dark, and kneed it together.

Aranygaluska - golden wallnut dumplings

Nah, finally one of the things our family likes the most, yeast based goodies.
I'm cheating a bit with my aranygaluska recipe, traditionally a yeast based, spongy, walnuty Hungarian cake, and here are the reasons...
First of all, I fell in love with the cardamom in the Finnish "pulla" dough, so I add cardamom in my Hungarian aranygaluska, which is very untypical. You can omit it, if you want something more original..
Second, my kids don't like walnuts in cakes, so I replace it with almonds. You can stick to the walnuts.. (Or, if you are allergic to nuts, you can omit both the almonds and walnuts, and just triple the cinnamon portion for stronger taste.)
Third, I add a bit of cinnamon.. Just 'cause I like it :).

Ingredients
25 g icing sugar
250 g all purpose flour 
25 g butter
20 g fresh yeast or 1 tsp dry yeast 
pinch of salt
1 egg
120 ml whole milk
1/2 tsp minced cardamom (optional)
1 lemon peel grated (small lemon, if you have a large one half will be enough)

For rolling
100 g ground almonds or walnuts
70 g sugar
1 tsp cinnamon, flat (optional)
100 g butter

Vanilla cream
500 ml whole milk
1 vanilla bean (seeds)
4 egg yolks (if you like it less"eggy" you can add 3) 
70 g sugar
1 tsp flour 
rum aroma

Let the yeast rise for couple of minutes in the hand-warm milk with a large pinch of sugar.
Add the pinch of salt to the flour and crumble with the butter. Add the remaining sugar, egg, yeast and the remaining milk, and work them nicely together in a soft dough.
Let it rise for 30 min.
Pinch from the dough balls of about 2.5 cm (1 inch) diameter, roll them into the melted butter and then in the sugar/almond/cinnamon mix.
Place them evenly in a buttered and floured 26 cm cake form (not too tight, they will grow still..) and let it rise for another 30 minutes.
In many Hungarian recipes the dough portion is double and there are several layers of dough-balls placed on top of each other. I prefer it this way, and rather bake two portions if needed, as I find the final result more fluffy and light.
Before putting them in the oven, sprinkle on top of the dough-balls some additional butter and almond-sugar mixture.

In a 170C (350 F) preheated oven bake them for 30-35 minutes, on the top rack of the oven.
Serve still warm with the cold vanilla cream.

If you prepare your own vanilla cream, while the dough balls are rising in the baking form you can make the cream.
Whisk the flour evenly in 200 ml milk, bring them to slowly boil and cook until it thickens a bit, ~5 min, stirring constantly. Add the remaining milk and bring to boil, for additional 3 min.
Mix well the egg yolks with the icing sugar, and pour it into the boiling milk, and let it thicken for additional ~3 min but DON'T boil it anymore or the egg will cook and it will have a terrible eggy taste, again stirring continuously.
Remove from heat and let it cool.
Serve with the aranygaluska.