Sunday, October 24, 2010

Cinnamon Swirl bread

I've made this a few times and every time I have it has gotten eaten before it can even completely cool. It's absolutely delicious.
You could add raisens to this, but I didn't because I think raisens are absolutely disgusting, as does the rest of my family. But if you like raisens, just throw them in with the rest of the filling :)

Kalacs (Hungarian Cinnamon Swirl Bread)
Adapted from
Makes two loaves

4 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
2 teaspoons cinnamon
1 (.25 ounce) envelope active dry yeast
1 egg
1/4 cup melted butter
1 1/4 cups warm milk (110 degrees F/45 degrees C)
1 teaspoon vanilla extract
For filling:
melted butter for brushing
2 teaspoons ground cinnamon
2/3 cup brown sugar

Proof yeast in warm milk for about 5 minutes.
Place flour, white sugar, salt, and cinnamon, into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, and vanilla extract; pour into the flour mixture along with the milk and yeast. 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.
3.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.

Notes: I do not have a stand mixer, so I just used my hands and it worked out fine. Also; make sure that you roll it up very tight or when it rises in the oven you get big gaps and holes.

1 comment:

  1. Hi Ryan,

    This looks like a good one! I'm going to try making more yeast breads this year and this recipe hits the spot.