Rolled Walnut Bread (Kalacs)

Name: Rolled Walnut Bread (Kalacs)
Total time: 3 h
Yield: 3 loaves
Cuisine: eastern european
Ingredients: 1/2 cup milk; 2 packages (4 1/2 teaspoons) yeast; 1/2 teaspoon plus 5 tablespoons sugar; 4 cups flour, sifted, plus more for the work surface; 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan; Zest of 1 lemon; 5 large egg yolks; 1/4 cup sour cream; 1 1/2 pounds walnuts, ground; 1 cup sugar; 2/3 cup raisins, chopped; 1 large egg white, beaten; 1 whole egg, beaten

By Molly O'Neill

Total Time: About 3 hours
Rating: 4(19)
Comments: Read comments

Featured in: Food; Pass the Goulash

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Ingredients

Yield:3 loaves

For the Dough

½cup milk
2packages (4½ teaspoons) yeast
½teaspoon plus 5 tablespoons sugar
4cups flour, sifted, plus more for the work surface
1cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
Zest of 1 lemon
5large egg yolks
¼cup sour cream

For the Filling

1½pounds walnuts, ground
1cup sugar
⅔cup raisins, chopped
1large egg white, beaten
1whole egg, beaten

Ingredient Substitution Guide

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Preparation

Step 1
To make the dough, heat the milk in a saucepan until lukewarm. Stir in the yeast and 1/2teaspoon of the sugar. Set aside until very foamy, about 10 minutes.
Step 2
Meanwhile, in a large bowl, mix the flour and butter together with your hands until smooth. Add the remaining 5 tablespoons sugar and the lemon zest to the mixture, combining them well.
Step 3
Make a well in the center of the flour mixture. Place the yolks, yeast mixture and sour cream into the well and knead the dough until smooth. Cover the bowl and set in a warm place until the dough is doubled in size, about 45 minutes.
Step 4
To make the filling, combine the walnuts, sugar and raisins in a medium-size bowl.
Step 5
Preheat oven to 325 degrees. Divide the dough into 3 balls. On a floured surface, roll out the first ball into a 9-by-13-inch rectangle. Spread 1/3of the walnut mixture evenly over it and roll it up into a 13-inch-long log. Dab some egg white along the seam and place the log seam side down onto a well-buttered 9-by-13-inch pan. Repeat with the remaining dough. Cover and let rise for 45 minutes.
Step 6
Brush the whole beaten egg over the tops of the loaves. Bake until lightly browned, about 45 minutes. Transfer loaves to a wire rack to cool for 15 minutes. Slice and serve warm or at room temperature.