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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.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 2 hours 55 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 ml milk lukewarm
  • 1 egg
  • 50 g butter softened
  • 50 g sugar
  • 1 tsp salt
  • 1½ tsp dried yeast
  • 500 g strong white bread flour
  • Zest of 1 lemon
  • Optional:
  • 1 –2 Tbsp lemon juice reduce the milk slightly if using

Method
 

  1. 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.
  2. Set the machine to a dough or brioche dough cycle (not bake) and let it run fully—this usually takes about 1½ hours.
  3. Tip the dough onto a lightly floured surface and divide it into 3 equal pieces.
  4. Roll each piece into a rope about 30–40 cm long.
  5. Braid the strands loosely (don’t pull tight, as the dough will expand).
  6. Place the loaf on a lined baking tray, cover loosely with a tea towel, and leave to rise for 40–45 minutes until puffy.
  7. Brush with egg wash for a shiny crust, or milk for a softer finish.
  8. Bake in a preheated oven at 180°C (160°C fan) for 25–30 minutes, until golden.
  9. 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.