Hungarian Cinnamon Bread

For the feast of St. Elizabeth of Hungary today, we made a traditional Hungarian bread called kalacs. I originally found the recipe on Allrecipes and decided to try it as written although the original commenter said that the filling can be altered to suit your taste.

Kalacs (Hungarian Cinnamon Bread)

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

1. 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.
2. 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.
4. 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.
5. Preheat oven to 350 degrees F (175 degrees C).
6. 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.

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