Sorry the measurements are in metric units, I let you do the conversion for yourself, I work enough on the translation. Ingredients: - 600 grams (all purpose) flour - 3 egg yolks - 0.4 l milk - 120 grams margarine or butter - 60-100 grams sugar, depending on your taste - a pinch (about 5 grams) of salt - 1 yeast (I have no idea how yeast is sold there, here it comes in a small package that is enough for 0.5 kg flour, which is perfectly enough. So read the instruction on yours. You may use dried yeast if you prefer, just make sure that you mix the dried yeast with the dry flour and the "live" yeast with lukewarm sweetened milk before adding it to the other ingredients) - a lot of raisins - maybe a cup of raisins. It seems a lot, when you put it in, but so far I could never use too much of it. When the kalács is ready we always wish it had more raisins in it, it grows so much during the process. If you intend to eat it instead of bread or if it is for men, you can leave the raisin out. If you eat it as a cake, use a lot of raisin. At least this is how the preferences are in our family. :-) It is better to add the raisins a bit later than the other stuff, so they don't get squeezed. - lemon peel is also very good to add, if you have it. Same as raisins, add more than what you think is necessary, then it will be the right amount. As with all leavened dough, it is recommended to start out with ingredients that are at even (room) temperature. If you have a bread baking machine, you can do it in it, (just make sure to put the liquids on the bottom as always) or at least do the mixing, leavening process in it and then bake it in the oven to give it the nice braided shape instead of the boring square bread shape. You may use 30% less yeast in the bread machine. If you make it the old fashioned way, just mix the ingredient until you get a nice, smooth dough and let it sit in a covered bowl in a warm place (a bit warmer than room temperature) until it raises to double size. It can take about 40 minutes, but keep an eye on it, because the quality of the yeast and the temperature makes the process faster or slower. Don't kill the yeast with too much heat! My experience is that a dough that did not sit long enough is better than one that set for too long. When your dough is nice and big and feels so good to touch (I cannot describe how it feel, it just feels good, like every leavened dough), cut it into half and than cut each half into 3 pieces and roll them out to about 2 inches thick "sausages", with the ends being a bit thinner. Braid the 3 long pieces like you would braid a girl's hair. Let it be lose (which is not what you do with the hair), because it will still grow in the oven and you want to leave room for that. Make sure to press the end pieces well together, you don't want to leave room for growth there. Hide the ends on the bottom. Lay your two braids on a baking pan lined with baking sheet, not too close to each other. "Paint" your dough with egg white, to give it a nice, darker color. Put it in a hot oven (180-200 Celsius degree). (Too hot oven is worse than a bit colder.) If you put some water on the bottom of your oven, (let's say in a muffin form,) the kalács is supposed to be even more fluffy. Bake it until it is ready. Sorry, I don't know how long, if you bake regularly, you will now. Maybe about 30 minutes.(?) Keep an eye on it, but don't open the oven frequently until it start getting some color. Remove it from the oven, let it cool, don't cut it or wrap it until it is cold! Best if eaten on the same day, but you can keep it in a bread box or the fridge for a few days. Keep it wrapped in a kitchen cloth or plastic foil. Instead of long shape, you could make it round, by braiding it around a round heat resistant dish. Remove the dish carefully after baking. You can put the colored Easter eggs in the middle of you round kalács and use it as an edible table centerpiece for the Easter dinner table. But, it is better if you try the long variety first, to get a feel for it, and try the round only the second time around, its more tricky to make it look nice. Please, let me know if you succeeded and if this was what you were looking for. Lázár Boglárka Tandem C. S. H. Kft. 7635 Pécs, Görbe dűlő 2/B Tel.:/Fax.: + 36 72/214-045 Tel.: +36 20/232-6990 www.ingatlan.com/tandem Profi szolgáltatás reális áron. -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Boglarka Lazar Sent: Saturday, March 27, 2010 20:17 To: Pmodreski@aol.com; banat@rootsweb.com Subject: Re: [BANAT-L] milk bread I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.791 / Virus Database: 271.1.1/2772 - Release Date: 03/26/10 20:33:00

Thank you, Boglarka Lazar, For the nice translation of the recipe, which in Germany is called "Rosinen Hefezopf" and here are also some photos: http://www.chefkoch.de/rezepte/19001004877315/Hefezopf-mit-Rosinen.html For Easter the traditional cakes, sweet breads and pastry is usually made with yeast. Happy baking! Rosina www.hrastovac.net P.S. Is Boglarka your first or family name? Sorry for my ignorance. ----- Original Message ----- From: "Boglarka Lazar" <strombus@t-online.hu> To: <banat@rootsweb.com> Sent: Saturday, March 27, 2010 3:36 PM Subject: [BANAT-L] Kalacs (milk bread?) recipe Sorry the measurements are in metric units, I let you do the conversion for yourself, I work enough on the translation. Ingredients: - 600 grams (all purpose) flour - 3 egg yolks - 0.4 l milk - 120 grams margarine or butter - 60-100 grams sugar, depending on your taste - a pinch (about 5 grams) of salt - 1 yeast (I have no idea how yeast is sold there, here it comes in a small package that is enough for 0.5 kg flour, which is perfectly enough. So read the instruction on yours. You may use dried yeast if you prefer, just make sure that you mix the dried yeast with the dry flour and the "live" yeast with lukewarm sweetened milk before adding it to the other ingredients) - a lot of raisins - maybe a cup of raisins. It seems a lot, when you put it in, but so far I could never use too much of it. When the kalács is ready we always wish it had more raisins in it, it grows so much during the process. If you intend to eat it instead of bread or if it is for men, you can leave the raisin out. If you eat it as a cake, use a lot of raisin. At least this is how the preferences are in our family. :-) It is better to add the raisins a bit later than the other stuff, so they don't get squeezed. - lemon peel is also very good to add, if you have it. Same as raisins, add more than what you think is necessary, then it will be the right amount. As with all leavened dough, it is recommended to start out with ingredients that are at even (room) temperature. If you have a bread baking machine, you can do it in it, (just make sure to put the liquids on the bottom as always) or at least do the mixing, leavening process in it and then bake it in the oven to give it the nice braided shape instead of the boring square bread shape. You may use 30% less yeast in the bread machine. If you make it the old fashioned way, just mix the ingredient until you get a nice, smooth dough and let it sit in a covered bowl in a warm place (a bit warmer than room temperature) until it raises to double size. It can take about 40 minutes, but keep an eye on it, because the quality of the yeast and the temperature makes the process faster or slower. Don't kill the yeast with too much heat! My experience is that a dough that did not sit long enough is better than one that set for too long. When your dough is nice and big and feels so good to touch (I cannot describe how it feel, it just feels good, like every leavened dough), cut it into half and than cut each half into 3 pieces and roll them out to about 2 inches thick "sausages", with the ends being a bit thinner. Braid the 3 long pieces like you would braid a girl's hair. Let it be lose (which is not what you do with the hair), because it will still grow in the oven and you want to leave room for that. Make sure to press the end pieces well together, you don't want to leave room for growth there. Hide the ends on the bottom. Lay your two braids on a baking pan lined with baking sheet, not too close to each other. "Paint" your dough with egg white, to give it a nice, darker color. Put it in a hot oven (180-200 Celsius degree). (Too hot oven is worse than a bit colder.) If you put some water on the bottom of your oven, (let's say in a muffin form,) the kalács is supposed to be even more fluffy. Bake it until it is ready. Sorry, I don't know how long, if you bake regularly, you will now. Maybe about 30 minutes.(?) Keep an eye on it, but don't open the oven frequently until it start getting some color. Remove it from the oven, let it cool, don't cut it or wrap it until it is cold! Best if eaten on the same day, but you can keep it in a bread box or the fridge for a few days. Keep it wrapped in a kitchen cloth or plastic foil. Instead of long shape, you could make it round, by braiding it around a round heat resistant dish. Remove the dish carefully after baking. You can put the colored Easter eggs in the middle of you round kalács and use it as an edible table centerpiece for the Easter dinner table. But, it is better if you try the long variety first, to get a feel for it, and try the round only the second time around, its more tricky to make it look nice. Please, let me know if you succeeded and if this was what you were looking for. Lázár Boglárka Tandem C. S. H. Kft. 7635 Pécs, Görbe dűlő 2/B Tel.:/Fax.: + 36 72/214-045 Tel.: +36 20/232-6990 www.ingatlan.com/tandem Profi szolgáltatás reális áron. -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Boglarka Lazar Sent: Saturday, March 27, 2010 20:17 To: Pmodreski@aol.com; banat@rootsweb.com Subject: Re: [BANAT-L] milk bread I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.791 / Virus Database: 271.1.1/2772 - Release Date: 03/26/10 20:33:00 ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

The pastry sounds to me like what we called Kranzkuchen in the lowlands of the Banat. The two or three pieces of dough were definitely braided together, then the whole thing baked in straight or circular form. Somehow, I also associate it with Easter, therefore: Happy Easter to All! Nick -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Rosina T Schmidt Sent: 27-Mar-10 21:35 To: banat@rootsweb.com Subject: Re: [BANAT-L] Kalacs (milk bread?) recipe Thank you, Boglarka Lazar, For the nice translation of the recipe, which in Germany is called "Rosinen Hefezopf" and here are also some photos: http://www.chefkoch.de/rezepte/19001004877315/Hefezopf-mit-Rosinen.html For Easter the traditional cakes, sweet breads and pastry is usually made with yeast. Happy baking! Rosina www.hrastovac.net P.S. Is Boglarka your first or family name? Sorry for my ignorance. ----- Original Message ----- From: "Boglarka Lazar" <strombus@t-online.hu> To: <banat@rootsweb.com> Sent: Saturday, March 27, 2010 3:36 PM Subject: [BANAT-L] Kalacs (milk bread?) recipe Sorry the measurements are in metric units, I let you do the conversion for yourself, I work enough on the translation. Ingredients: - 600 grams (all purpose) flour - 3 egg yolks - 0.4 l milk - 120 grams margarine or butter - 60-100 grams sugar, depending on your taste - a pinch (about 5 grams) of salt - 1 yeast (I have no idea how yeast is sold there, here it comes in a small package that is enough for 0.5 kg flour, which is perfectly enough. So read the instruction on yours. You may use dried yeast if you prefer, just make sure that you mix the dried yeast with the dry flour and the "live" yeast with lukewarm sweetened milk before adding it to the other ingredients) - a lot of raisins - maybe a cup of raisins. It seems a lot, when you put it in, but so far I could never use too much of it. When the kalács is ready we always wish it had more raisins in it, it grows so much during the process. If you intend to eat it instead of bread or if it is for men, you can leave the raisin out. If you eat it as a cake, use a lot of raisin. At least this is how the preferences are in our family. :-) It is better to add the raisins a bit later than the other stuff, so they don't get squeezed. - lemon peel is also very good to add, if you have it. Same as raisins, add more than what you think is necessary, then it will be the right amount. As with all leavened dough, it is recommended to start out with ingredients that are at even (room) temperature. If you have a bread baking machine, you can do it in it, (just make sure to put the liquids on the bottom as always) or at least do the mixing, leavening process in it and then bake it in the oven to give it the nice braided shape instead of the boring square bread shape. You may use 30% less yeast in the bread machine. If you make it the old fashioned way, just mix the ingredient until you get a nice, smooth dough and let it sit in a covered bowl in a warm place (a bit warmer than room temperature) until it raises to double size. It can take about 40 minutes, but keep an eye on it, because the quality of the yeast and the temperature makes the process faster or slower. Don't kill the yeast with too much heat! My experience is that a dough that did not sit long enough is better than one that set for too long. When your dough is nice and big and feels so good to touch (I cannot describe how it feel, it just feels good, like every leavened dough), cut it into half and than cut each half into 3 pieces and roll them out to about 2 inches thick "sausages", with the ends being a bit thinner. Braid the 3 long pieces like you would braid a girl's hair. Let it be lose (which is not what you do with the hair), because it will still grow in the oven and you want to leave room for that. Make sure to press the end pieces well together, you don't want to leave room for growth there. Hide the ends on the bottom. Lay your two braids on a baking pan lined with baking sheet, not too close to each other. "Paint" your dough with egg white, to give it a nice, darker color. Put it in a hot oven (180-200 Celsius degree). (Too hot oven is worse than a bit colder.) If you put some water on the bottom of your oven, (let's say in a muffin form,) the kalács is supposed to be even more fluffy. Bake it until it is ready. Sorry, I don't know how long, if you bake regularly, you will now. Maybe about 30 minutes.(?) Keep an eye on it, but don't open the oven frequently until it start getting some color. Remove it from the oven, let it cool, don't cut it or wrap it until it is cold! Best if eaten on the same day, but you can keep it in a bread box or the fridge for a few days. Keep it wrapped in a kitchen cloth or plastic foil. Instead of long shape, you could make it round, by braiding it around a round heat resistant dish. Remove the dish carefully after baking. You can put the colored Easter eggs in the middle of you round kalács and use it as an edible table centerpiece for the Easter dinner table. But, it is better if you try the long variety first, to get a feel for it, and try the round only the second time around, its more tricky to make it look nice. Please, let me know if you succeeded and if this was what you were looking for. Lázár Boglárka Tandem C. S. H. Kft. 7635 Pécs, Görbe dűlő 2/B Tel.:/Fax.: + 36 72/214-045 Tel.: +36 20/232-6990 www.ingatlan.com/tandem Profi szolgáltatás reális áron. -----Original Message----- From: banat-bounces@rootsweb.com [mailto:banat-bounces@rootsweb.com] On Behalf Of Boglarka Lazar Sent: Saturday, March 27, 2010 20:17 To: Pmodreski@aol.com; banat@rootsweb.com Subject: Re: [BANAT-L] milk bread I think what Pete wrote is what the milk bread is. It is called kalács in Hungarian, which is a Slavic word, but in Slavic languages kalács means pastry, while in Hungarian it means only this particular sweet bread product. I have good recipies for it, always bake it for Easter, and any time we feel like it. At Easter we eat it with the smoked ham and hard boiled eggs. During the year we eat it with butter and jam and drink hot cholate with it if we really want to splurge. It looks like a chala bread. If this is it, I am glad to share the recipie. But, it is a Hungarian recipie, I don't know if it is different or not from what you need. Boglárka ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.791 / Virus Database: 271.1.1/2772 - Release Date: 03/26/10 20:33:00 ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message