Hungarian Christmas Bread
Celebrate the holiday season with the heartwarming aroma of Hungarian Christmas Bread, a festive braided loaf packed with rich, cinnamon-spiced sweetness and a delightful crunch from chopped walnuts. This traditional recipe combines a beautifully tender, buttery dough with a swirl of cinnamon-sugar filling, creating a visually stunning centerpiece for your holiday table. Made with simple pantry staples like all-purpose flour, milk, and eggs, this bread includes a touch of nostalgia with an optional sprinkle of poppy seeds for added texture and charm. Perfectly golden and irresistibly fragrant, Hungarian Christmas Bread is ideal for sharing with loved ones, whether served warm with butter or as part of a seasonal brunch spread. With easy-to-follow instructions and a make-ahead option, this recipe ensures your holidays are as delicious as they are memorable!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 240 ml Whole milk
- 60 grams Granulated sugar
- 70 grams Unsalted butter
- 7 grams Active dry yeast
- 2 large Eggs
- 1 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 50 grams Brown sugar
- 50 grams Chopped walnuts
- 10 grams Poppy seeds (optional, for topping)
Instructions
Warm the milk in a small saucepan until lukewarm (about 40°C/105°F). Sprinkle the yeast over the warm milk and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, granulated sugar, and salt. Make a well in the center and add the yeast mixture, 1 egg, and melted butter. Mix until a soft, sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1-2 hours, or until doubled in size.
While the dough is rising, mix the brown sugar, ground cinnamon, and chopped walnuts in a small bowl to prepare the filling.
Once the dough has risen, punch it down and divide it into three equal portions. Roll out each portion into a long rectangle, approximately 30 cm by 10 cm.
Spread the filling evenly over each rectangle, then roll each rectangle tightly into a log starting from the long side.
Braid the three logs together, tucking the ends underneath to secure them. Place the braided dough on a parchment-lined baking sheet.
Cover the dough with a towel and let it rise again for 30-45 minutes, or until puffy.
Preheat the oven to 180°C (350°F). Beat the remaining egg and brush it over the dough for a glossy finish. Sprinkle with poppy seeds if desired.
Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped. If it browns too quickly, you can tent it with aluminum foil.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving. Enjoy your homemade Hungarian Christmas Bread!
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 2635 mg | 115% | |
| Total Carbohydrate | 521.2 g | 190% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 124.0 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 738 mg | 57% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
