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Hungarian
sweet bread for 12 pieces: Kalacs
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50g powder sugar
2,5 dl milk
2 ts jeast
1 ts salt
2 eggyolk
50 g butter or margarin
40 g raisin, or dried blueberries, dried finally chopped apricot
1 egg for the top
Cover with a clean cloth and leave it in warm place for 30 minutes to rise up .
Devide into equal pieces ( around 12 ) , and every pieces for three smaller lines.
Spin every pieces.
Leave it for another 10 minutes, spread the top with the mixed egg, and put into the preheated owen -200 C -for about 25 minutes.
Serve with butter or margarin. You can keep it for 1 or two days without fridge.
In Hungary we eat it for breakfast with margarin and with honey or marmalade.
Drink milk with them. Good appetite!
