Braided Challah [Fonott Kalács]

Kalács or challah reminds me for my childhood. I used to eat this type of bread for breakfast spread with jam or honey. This version is not so sweet as we had it at home, but just as good. I’ve found this recipe on Youtube where also explains a simple braiding technique for it.

Braided Challah


  • 1kg Strong Bread White Flour
  • 14g Dried Yeast
  • 50g Caster Sugar
  • 30g Salt
  • 50g Unsalted Butter (melted)
  • 500ml Lukewarm Milk (whole)
  • 2 Duck Eggs (or Large chicken eggs) +1 for brushing

Mix the yeast with a bit of milk, sugar and flour to make a starter. It should be cream fresh consistency.  Leave it to rest in a warm place for 20 minute.

Mix the flour, sugar, salt together. Add the eggs, and the starter, milk, and finally the melted butter.  Kneed it together well, until you get smooth textured dough. Leave it to rest for 60-90 minute.

Quarter up the dough, and roll out each quarter to a long strand, and braid the challah. It will makes two batch.

Leave it to rest for another 20-30 minute and brush it with the egg and water mixture.

Bake it on 170°C for 40-45 minute.

When it’s done, you can mix some sugar to the left over egg mixture and brush it again. Leave it to cool down.

For the original recipe and video credit to Ferenc Gyarmati
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