Kalács

Kalács is a traditional Hungarian sweet bread and pastry, typically made from an enriched yeast dough that includes flour, eggs, milk, butter or oil, sugar, and a pinch of salt. The dough is often flavored with vanilla or lemon zest and sometimes raisins. After rising, the dough is divided into strands and braided into a loaf, though it can also be formed as a ring or long loaf. The finished bread is usually brushed with melted butter or an egg glaze and may be finished with a sugar glaze or simply dusted with sugar.

Variants and fillings commonly found in kalács include plain braided loaves as well as filled versions. Popular fillings are walnuts (diós kalács) and poppy seeds (mákos kalács), with other regional adaptations incorporating nuts, dried fruit, or sweet spices. In some recipes, the dough is enriched with additional butter or cream to create a softer crumb.

Cultural context and regional use: Kalács is a staple of Hungarian baking and is enjoyed year-round, though it is particularly associated with festive occasions such as Easter and Christmas. It is also found in neighboring regions with Hungarian communities and in Transylvania, often prepared for family celebrations or as a bakery staple. The loaf is related to other Central European braided breads, sharing similarities with challah and other koláč-type pastries.

Etymology and related terms: The term kalács is Hungarian for this family of enriched, braided breads. The name has cognates across Central Europe (such as koláč/koláče in Slavic languages), reflecting a shared tradition of sweet yeast breads.