Hungarian Kalacs | At Down Under | Viviane Perenyi

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.

Hungarian Kalacs | At Down Under | Viviane Perenyi All images © 2013 Viviane Perényi

Savoury Kalács

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

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.

Making Of Kalacs | At Down Under | Viviane Perenyi