Hungarian Lemon Kalács
This Hungarian lemon kalács is a soft, lightly sweet braided bread with a fresh hint of citrus. Using a bread machine takes most of the work out of it – the kneading and first rise are all done for you – so all that’s left is shaping, a final rise, and baking.The lemon zest gives it a gentle, fragrant lift rather than a strong citrus flavour, making it perfect for breakfast or afternoon tea. You can keep it simple and enjoy it as it is, or serve it with a little butter or honey.
Tips
- If you prefer a slightly sharper lemon note, you can add a bit of lemon juice—but go easy, as too much acidity can affect how the dough rises. For the finish, you can choose between a shiny crust with egg wash, or a softer, lightly sweet glaze brushed on after baking.
- You can easily make this kalács dairy-free by using plant-based milk and butter.
- The dough can be shaped into one large loaf or divided into two smaller ones—just split it in half before shaping and follow the same steps.
Ingredients
Method
- Add the ingredients to your bread machine in this order: milk, egg, butter, sugar and salt, then the flour mixed with the lemon zest. Finally, scatter the yeast on top.
- Set the machine to a dough or brioche dough cycle (not bake) and let it run fully—this usually takes about 1½ hours.
- Tip the dough onto a lightly floured surface and divide it into 3 equal pieces.
- Roll each piece into a rope about 30–40 cm long.
- Braid the strands loosely (don’t pull tight, as the dough will expand).
- Place the loaf on a lined baking tray, cover loosely with a tea towel, and leave to rise for 40–45 minutes until puffy.
- Brush with egg wash for a shiny crust, or milk for a softer finish.
- Bake in a preheated oven at 180°C (160°C fan) for 25–30 minutes, until golden.
- Transfer to a wire rack and, if you like, brush straight away with a little lukewarm milk mixed with sugar for a soft, lightly sweet glaze.