Easter Braided Sweet Bread (husveti kalacs)

This sleazy sweet bread usually made for any holiday, but it has the most symbolism on Easter. If the dough is formed into a wreath it mimics Jesus’ crown of thorns. It can also be placed in a loaf pan if you like the wonder-bread look. Traditionally kalács is made with milk and butter to create its brioche-like texture and is braided with three or more strands. Take a glass of tepid milk add a teaspoon of sugar and the yeast and allow to proof. Take a medium bowl, sieve the flour and make a cavity in the mittle. Add yeast mixture, the remaining tepid milk, sugar, peck of salt, melted butter and whisked eggs. Take care of temperature of milk and butter because it can scald the eggs. Mix until just about combined. With the mixer on high, beat the dough until it starts to pull away from the bowl, about 15 minutes. The dough should be moist but not sticky. Add extra flour if necessary to achieve correct consistency. Cover the bowl and stand into a warm place (I used to rest in the bad under quilt) up to 1hours until the dough will be double in size. Remove dough to floured work surface and divide into 3 or 4 equal pieces (any way you can braid). Roll each piece into long cylindrical strands. Attach strands at one end and begin braiding. Form a circle and press braided ends tightly and tuck them under the dough. Carefully place braided dough on baking sheet lined with oven-safe parchment or into cake mold. Cover the dough and let it rise for 20-30 minutes. Brush braided dough with egg wash twice. Bake the bread in a preheated 180 C degree oven until golden brown, about 40 to 50 minutes. Let cool completely before slicing. Especially Easter we used to serve with hard boiled eggs, cooked ham, horseradish, spring onion and aspic made from pork nail.