Carolyn's Hungarian Kalach

By Carolyn Haslam-ODea

This is my lazy way to make Kalach. My grandfather use to take 5 hours to make the dough. This version works out just fine and is very easy. The filling freezes easily. It is fantastic with tea or coffee, best eaten warm out of the oven.

1 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 3.1/5 (9 Votes)

0 Picture

Yorkshire Pudding

deviled eggs

Ingredients

4 white frozen bread loaves
1 large package of walnuts
1 heaping teaspoon cinnamon
1 cup brown sugar
1 Lemon Rind Grated
1/2 cup maple syrup
1/4 cup rum
1 cup raisins
1/2 fresh squeezed lemon juice

Details

Servings 3
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Grind the almonds into a fine texture. Add the rest of the ingredients. It should form a firm paste like almond paste. Roll out one bread roll. It should be 1/4 of an inch thick. You have to really work the bread dough stretching it back and forth until you have about 12 inches in length and about 10 inches in width. Spread the paste over top of the bread dough. You are going to roll it like a jelly roll so don't put the paste on too thick, about 1/4 in thick. Take one end and start to roll it tightly. Pinch the ends closed. Roll it back and forth along the seam so it doesn't come apart.

Step 2

Place it on parchment paper with the seam down. Let it rest and rise for 20 min's. You should be able to get 2 rolls on each cookie sheet. Brush with butter or egg.