Kalács

July 04, 2013

Paprika and I have been caught in a whirlwind between the move -and all it involves- and now our installation. The later is still in an early stage and may take a while...

So for today I keep it short and sweet (okay, not so sweet) with this savoury bread. This kalács has become Paprika's signature dish. Prepared for our farewell party in Wellington, this bread is the perfect finger food to feed a crowd. It's visually interesting and all you need to do is twist and tear to get your piece of yeasty bread, filled with goodness.

All images © 2013 Viviane Perényi

Savoury Kalács

Dough: 300g flour 200ml milk at room temperature 15g fresh yeast 1 tsp sour cream 2 pinch of salt 4 tbsp olive oil

Filling: 25g pancetta, finely diced 1-2 green onions (scallions) finely sliced 2 heaped tbsp of sour cream Grated cheese 1 tsp mustard Salt, pepper, freshly grated nutmeg

Garnish and finish: 1 egg yolk Handful sunflower seeds

In a large bowl mix together flour and salt. Crumble the fresh yeast over the flour add the sour cream and pour the room temperature milk. Knead the dough for 5 minutes. Let it rest for 20-25 minutes and add the olive oil and knead again for 5 minutes. Let it rest for half an hour or until it rises. In the meantime, mix together in a bowl the sour cream, pancetta, green onion, cheese, mustard and seasoning. Divide the dough in two equal parts and with a rolling-pin flatten each piece of dough into a disc (25cm diameter). Preheat oven to 200ºC. On a baking tray lined with baking paper, place the first disc and spread the sour cream filling, leaving half centimetre free all around the edge. Place the second disc on the top. Place a glass in the centre and press it lightly. Using the back of a knife, divide the dough in four equal parts. Keep on dividing each quarter into two equal parts and then each part in 3 equal segments. You should have 24 segments. Hold the tip of each piece and twist it three times. Remove the glass in the centre of the dough, wash the top with an egg yolk and toss sunflower seeds in the centre where the glass was standing. Bake for 25-30 minutes or until nicely golden on top. Remove from oven, invert the bread on a large plate and remove baking paper. Let it cool on a wired rack.

Comments

[…] Recipe on Blog – http://atdownunder.com/2013/07/04/kalacs/ […] Kalács – not sure how you say it – but its amazing! | my gifts from above

Hi Viviane - Thank you so much - I came across your recipe via Julia from nadelundgabel and I made Kalács (I would I pronounce this?) and it was a raving success. http://mygiftsfromabove.com/2013/07/18/kalacs-not-sure-how-you-say-it-but-its-amazing/ Please have a look …thank you once again. anasilvasimoes

Hi Ana I’m glad to read that you have made the kalac and that everybody liked it! It is pronounced “koh-lah-tch” ;). Vanille

That bread looks amazing! Perfect party food with a lot of wow factor. Cheers, Rosa Rosa Mayland

Such an I credibly beautiful bread. It’s like the best form of edible art and sure to be a crowd pleaser as you mention! girlinafoodfrenzy

Bookmarked for the next party I am going to! Julia

Wow, so fancy. Perfect finger food for my next dinner party. Thank you so much for sharing! Gigi

i imagine this goes down very well in a crowd. Meg@thelegaltart

This bread looks so beautiful! Great finger food for a party too. I’ve never seen this before so thanks for sharing! Stephanie

yummi! io non mangio Simmenthal

Such a fun bread recipe. I am so going to give this a try! Kankana

This is just absolutely brilliant! I love this idea for a party. Can’t wait to give it a try! The Well Floured Kitchen

So fun and creative!! A beautiful edible centerpiece in a party :) Kiran @ KiranTarun.com

This looks really yummy! Are you going to Australia?? When? Alessandra Zecchini

This is one of the most creative I’ve seen in a while. It’s a party all the way. foodfashionparty

That looks so yummy! And I love the pancetta filling! Kocinera

Jeanette, no need to let the dough rise after twisting. Happy baking ! Vanille

girlinafoodfrenzy, thank you ! Hope you’ll give it a go ! Stephanie, you’re welcome ! Rosa, merci ;) Julia, happy to read that ! Gigi, you’re welcome, glad to know it’ll be part of your next dinner party ! Meg, indeed ! Kankana, let me know how it turns out for you ! Kiran, thank you ! Alessandra, we are in Sydney ! Foodfashionparty, thank you. Kocinera, agree with you pancetta is so yummy ! Vanille

Lovely! A great item to take to a party. Many thanks!! lea

[…] Savoury Kalács […] Zesty Five: June 30 – July 6

This looks so beautiful and delicious! The design is so creative! Bookmarking this recipe. Thanks for sharing! :) Ada ~ More Food, Please

How fun! Such a great appetizer with lots of wow factor. I’m surely giving this a try. Lail | With A Spin

[…] has a great influence on her cooking. You can find french clafoutis and madeleines, hungarian kalács, túrós táska and cabbage rolls aside with recipes that are inspired by the natural produce of […] Food blogs I love: @ Downunder | nadel&gabel

[…] da sem zadnje čase kar malce obsedena s peko. Navdih me največkrat poišče kar sam (tokrat hvala Viviane), moj ržen starter pa je aktiven kot že dolgo ne (čeprav je bil prejšnji teden sam doma). […] Danes namesto kruhka: zvitorepki. | Zapečenega kruha se največ pojé.

Hi Heike, I’m sorry to hear it did not work. The recipe has been tried and tested many times here and I did receive many successful feedbacks as well. Maybe in your case, the type of flour affects the result (I used an all purpose flour here). You should maybe try with an other type of flour or try to reduce the milk quantity. Wish you a good and successful baking for next time. Vanille

en français ça serait mieux chris

Hola, en primer lugar quiero dejar constancia de mi admiración por este blog, me parece muy profesional, bonito, maravilloso, fotos magnificas, recetas muy bien explicadas…y un largo etc.etc.etc.. Me encantó tanto la receta de kalács que me atreví a hacerla a mi manera, modificando un poco los ingredientes, si os apetece ver como me quedó la encontrareis en mi blog. Un saludo desde Barcelona Sacra Sugarlove55

Oh my…..i made this tonight and it is seriously amazing….thanks for sharing. Theresa

¡Muchas gracías Carolina! Glad to see you have enjoyed the kalács and share it with your readers ! Vanille

Tried this recipe twice. Once I made the dough by hand, once in the bread maker. Both times it did not rise and the dough was way too wet, I had to add a lot of extra flour to be able to work with it. Any ideas what could have gone wrong? Heike

Nagyon finom!!! Lizzy (Good Things)

[…] hästi lühidalt. Kunagi sai väga popiks selline kaneelisai, praegu ma vaatan, et hirms palju on seda päikeseratast hakanud ilmuma (ma ei leidnud praegu kaneeliga variandist head […] Järjekordne kaneelisai | laualamp

How beautiful, I’ve never seen one before. Sylvie Shirazi (@gourmandeinthek)

[…] – a good chance to try some of my lately bookmarked recipes. I knew I would love Vivianes kalács when I saw the pictures and read the recipe on her beautiful blog @ Down Under. It’s a kind […] Above it all – a summer picnic | nadel&gabel

Do you let the twists rise prior to baking them? Jeanette

this is so clever! I’ve never seen it before – I’m definitely trying it for myself. thanks for sharing! jess

what a great idea! isobelmasters

[…] Anirem publicant les receptes en els propers posts, però us deixo enllaç del Savory Kalác del que jo en faig la meva versió especial, però com que encara no la tinc aprovada per penjar-la al bloc, al menys aquí teniu l’original! http://atdownunder.com/2013/07/04/kalacs/ […] Mostra taller de Maig | Les mill i una

Nagyon jó ötlet! pizza-kalács szilvesztefrre bevállalom. Köszönöm Eleonóra

Wow, hi, I just had a look at your portfolio. Amazing photos!! I love it!! Keep it up, and keep the photos coming. Cheers Leah

Yes Karen you perfectly can substitute with dried yeast. Happy baking ! Vanille

I live in China and I have not been able to find fresh yeast (the Chinese are not big bakers). Can you tell me if I’m able to substitute the fresh yeast for dried yeast? Karen

[…] this savoury kalacs I adapted from Viviane nearly two years ago? – This is actually its sweet sister. You could fill it will all kinds […] Let’s twist again – Bread flower with poppy seed marzipan filling | nadel&gabel

[…] Make Ice Luminaries. | Eat Sun Bread. […] Winter Solstice: 5 Simple Ways to Celebrate -

I have made this bread several times but always in the bread machine. It was very easy and amazing. After the first time I doubled the filling for added flavor and tried different cheeses. I don’t think it’s possible for this recipe to fail. Thank you Deni Kecman

Just discovered your blog. Found this recipe both a visual and culinary inspiration! Here’s to great bread, good friends, and genuine times. Kudos, Annie baking when not photographing small moments of wonder Northwest Annie

I’m so going to make this! Thanks for sharing this beautiful recipe, I’m sure it’ll be a success. ^_^ Debora

[…] is a wonderful site full of beautiful food and photography. Can’t wait to try the recipe for Kalacs, an Hungarian brioche-style […] The Friday List and a stills collection - Local is Lovely

Appreciated such a bueautiful design! Marilyn

[…] receta está tomada del blog At down under. Mirad esta otra entrada, y ya me contaréis cuántos dientes os han arrastrado por el suelo […] kalács | pan y rosas

What cheeses do you recommend using with this?? Thank you!! Melissa H.

Bonsoir… Le site est très bien…mais…oui…il y a un …MAIS… Etant belge et ne pratiquant que le français,je ne peux rien comprendre …et pourtant toutes vos recettes sont tellement alléchantes. Je vous ai déjà envoyé quelques lignes à ce propos…mais pas de réponse! Auriez vous la gentillesse de m’expliquer votre fonctionnement et de me dire si je peux enfin obtenir une traduction… Merci à vous et bonne semaine ANNY anny deveughele

*Bonjour Anny, la majorité des recettes du blog sont traduites en français. Pour celle-ci plus précisement n’hésitez pas à utiliser Google Translate :) * Vanille

*Google Translate fera l’affaire * Vanille

Thanks for sharing. I am wondering if the mustard is powder or actual mustard and the grated cheese is to taste? Like parmesan? emilie Amoroso amoroso