Kalács-Hungarian Nut Roll brings back so many childhood Christmas memories. This is my Hungarian aunt’s recipe and Christmas is not the same without it. This recipe yields four rolls, so you can gift them to people you love.
I’m finally finding the time to catch up on a few recipes I made in these last months. This kalács (Hungarian nut roll)recipe is a favorite of mine and I’m not sure why it took me so long to share it here with all of you.
Originally published April 14, 2013 and updated January 3, 2021. This is a very special Hungarian sweet yeast holiday nut roll. Today is the anniversary of my Sicilian dad’s passing. He just loved it when Mariskaneni would bake this for us at Christmas time. I finally updated the photos and couldn’t want to share again with all of you. In Hungarian it is called karácsonyi kalács (Christmas kalacs).
In Trieste, Italy (which is in the Friuli-Venezia Giulia region) they make a Gubana, which is so similar to a Hungarian nut roll (I will share that very soon!). In Trieste, there are recipes that are found in Hungary (due to it once belonging to the Austro-Hungarian Empire). For example, my plum gnocchi from Trieste can be found in Hungary.
Everyone has certain memories of the holidays. Most may be filled with special cakes or cookies. This is a recipe that transforms me back to Christmas Eve every time we bake it. My sweet Mariskaneni (my mom’s aunt from Hungary) would greet us at her house with her kalács and other Hungarian treats and we would open a present and enjoy a relaxing evening together.
Mariskaneni made them with her incredible walnut-raisin filling and also with poppy seeds. I have to say I enjoyed both fillings equally. If there wasn’t kalács or kifli it wasn’t Christmas.
And now it’s the same at my house at holiday time. The kids remind me after the cookie baking frenzy is over that it’s time to make our special Hungarian rolls.
Kalács is a Hungarian rolled yeast dough filled with walnut or poppy seeds. It is a traditional holiday recipe that is enjoyed on most Hungarian homes during Christmas even Easter.
It is not as difficult to make as you may imagine! It is very easy to prepare and everyone will love it. This Christmas I shipped some to my cousins in Ohio and my aunt in Miami. I made some for my next door neighbors and my brother. I made this recipe about 4 times in the span of 2 weeks.
Very important note so the dough will not break open on top is to make sure you do not add all the flour at once. You have to take your time to make this dough. And your baking environment will affect how the dough turns out. My kitchen is sometimes a bit humid or just hot.
When I’m adding the last amount of flour, I stop the mixer and check my dough texture. I may end up needing a little bit more as it’s still sticky, so I add it in one tablespoon at a time.
The same thing should be done if you’re making the dough by hand. You will get to know the dough better each time you bake it. Also important to note, the egg yolks and sour cream (or coconut milk yogurt, if you’re dairy free)should be at room temperature.
This is a holiday recipe that has become a tradition to prepare in our home. My mother remembers eating it as a little girl in Hungary during the holidays when her mom made it. We now bake it together with my kids. I know one day they will carry on the tradition of keeping a little bit of their Hungarian culture alive in their families.
I have my Mariskaneni’s original recipe written entirely in Hungarian. As it is with very old recipes, and translating it to English, it was a little hard to follow. I found a NY Times recipe (by the famous food author and journalist Molly O’Neill, whom has since passed) and mom said it’s practically same as Mariskaneni’s, so I used that as my guide.
Mariskaneni used to make her dough completely by hand and that is fine if you prefer working out your arms. She then started to use her mixer. I like to use my mixer with the dough hook attached. But feel free to make the dough by hand.
What ingredients are in a Kalács-Hungarian Nut Roll?
For the dough:
- milk (I use unsweetened almond milk for my dairy-free family members)
- yeast
- sugar
- flour
- unsalted butter (I use margarine)
- lemon zest
- egg yolks
- sour cream (I use unsweetened coconut or almond milk yogurt)
For the filling:
- walnuts (you could sub hazelnuts or pecans if you need to, or a combo)
- sugar
- raisins
- brandy (or other liqueur or orange juice)
- milk (I use unsweetened almond milk)
- egg white
- egg
How to make Hungarian nut roll?
To make the dough, heat the milk in a saucepan until lukewarm. Pour the milk into the bowl of a mixer. Add the yeast and 1/2 teaspoon of the sugar and let it become very foamy, about 10 minutes. Beat in the butter and the egg yolks one at a time until combined. Mix in the remaining 5 Tablespoons of sugar, lemon zest and sour cream and beat until combined.
Slowly add in the flour one cup at a time. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Slowly add the rest of the flour and mix until combined.
Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed until dough is incorporated. The dough should be soft and supple. IF you find the dough to still be sticky, Add flour if needed 1 Tablespoon at a time until it is nice and soft.
Take dough out of the mixer and form the dough into a ball. Place into a bowl oiled with vegetable oil (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
To make the filling:
Gather all your ingredients.
In a small bowl, mix together the ground walnuts, sugar, chopped raisins, brandy and milk until combined; set aside.
Preheat oven to 325 degrees. Divide the dough into 4 balls. Start with first ball of dough and cover rest of dough with a towel so they don’t dry out.
On a floured surface, roll out the first ball into a 9-by-13-inch rectangle. Spread 1/4 of the walnut mixture evenly over it and roll it up into a 13-inch-long log.
Be sure to leave a bit of edge around the dough without filling.
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.
I switched the placement of the these logs to go side by side lengthwise. I just took a quick photo to show you the rolled logs.
Cover and let rise for 45 minutes.
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. If you like, dust with confectioner’s sugar. Slice and serve warm or at room temperature.
Mom says no dusting of confectioner’s sugar. She says that is only to hide any imperfections of the dough or the nuts peeking out. You could do however you please.
Happy Baking! xo Lora
Some other holiday recipes to enjoy:
Slight adaptations to the recipe of Hungarian grandmother Olga, that the author Molly O’Neill featured in the NY Times in 1998.
Kalács-Rolled Walnut Bread
Ingredients
- For the dough:
- ½ cup milk*
- 2 packages 4 1/2 teaspoons yeast
- ½ 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 room temperature
- ¼ cup sour cream* room temperature
- For the filling:
- 1 ½ pounds walnuts finely ground
- 1 cup sugar
- ⅔ cup raisins chopped
- 2 Tbsp. brandy or other liqueur, or orange juice is fine
- ⅓ cup warm milk*
- 1 large egg white beaten, to seal the edges
- 1 whole egg beaten, for egg wash
Instructions
- To make the dough, heat the milk in a saucepan until lukewarm. Pour the milk into the bowl of a mixer. Add the yeast and 1/2 teaspoon of the sugar and let it become very foamy, about 10 minutes. Beat in the butter and the egg yolks one at a time until combined. Mix in the remaining 5 Tablespoons of sugar, lemon zest and sour cream and beat until combined.
- *You could make the entire dough by hand by mixing the ingredients with a wooden spoon and then working the dough with your clean hands. It is a good warm workout. If doing by hand knead until the dough is smooth and doesn’t stick to your hands anymore. Then follow rest of the directions.
- Slowly add in the flour one cup at a time. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl and incorporate the flour. Slowly add the rest of the flour and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Mix on low speed until dough is incorporated. The dough should be soft and supple. If it is still a bit sticky, add flour 1 Tablespoon at a time.
- Take dough out of the mixer and form the dough into a ball. Place into a bowl oiled with vegetable oil (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
- Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
- To make the filling: In a small bowl, mix together the walnuts, sugar, raisins, brandy and milk until fully combined and all the ingredients are incorporated together; set aside.
- Assemble rolls:
- Line two baking sheets with parchment paper (or silicone baking mats).
- Preheat oven to 325F degrees. Divide the dough into 4 balls. On a lightly floured (clean) surface (only flour if necessary to keep the dough from sticking), roll out the first ball into a 9-by-13-inch rectangle. Cover remaining dough with a towel while you roll each one out, otherwise the dough will dry out.
- Spread one-fourth of the filling to within ½-inch of the edges. Be sure to leave a bit of edge around the dough without filling. Roll up with the longer side in front of you, and pinch the seams shut using a little bit of the egg white to seal the dough together.
- Place the log seam side down on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap.
- Repeat with the remaining dough. Cover and let rise for 45 minutes. You could make 2 very large rolls or 4 smaller rolls if you divide the dough into 4 even portions.
- Brush the whole beaten egg over the tops of the loaves.
- Bake on 325F one pan at a time. Bake until lightly browned, about 40-45 minutes. Transfer loaves to a wire rack to cool for 15 minutes. Optional: Dust with confectioner’s sugar.
- Slice and serve warm or at room temperature.
Notes
To freeze: The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months.
Thaw at room temperature.
Paula @ Vintage Kitchen says
One of the best things you ever posted Lora. Love this bread so much! It´s the type of yeasted recipe that made me fall in love with baking. Recipes from eastern europe usually are my favorite. Gorgeous!
Brian @ A Thought For Food says
Oh how marvelous this loaf looks! Your talent always amazes me.
Angie Schneider says
The bread looks luscious and simply irresistible, Lora.
Ana says
Hola Lora: Esta receta está buenísima. Hace muy poco me inscribí en tu blog y la verdad, tienes muy buenas recetas. Te felicito.
Liz Berg says
I'd love to just move into your kitchen and reap the rewards of all the delicacies that come from your oven. This rolled walnut loaf looks irresistible!!!
Laura (Tutti Dolci) says
What a delicious bread, Lora! I love the walnut filling :).
Swathi Iyer says
That is delicious rolled bread. Love that filling.
Maureen | Orgasmic Chef says
that bread is SPECTACULAR and I want some right now. 🙂
Kim Bee says
Absolutely gorgeous bread lady. I also dig that bougainvillea. I'm not sure if they grow here. I need to find out. I'm a hydrangea girl. I think we're closing in on 50 in the yard. Sad I know.
Laura Dembowski says
I have never heard of this bread before but it looks amazing with all that filling!
The Café Sucré Farine says
Oh to have a mango tree right in the back yard! Wow! But just as lovely and wonderful looking is your yummy bread and I don't even need a green thumb, maybe just a white one!
Kristina @ spabettie says
this looks incredible, Lora!
I wish I had a mango tree and a papaya tree! My Hawaii grandpa had both, and that would be our breakfast all summer long… Mmm…
my green thumb is … okay. I am successful with basil and roma tomato and zucchini, and our new house has that cherry tree that I am very successful at harvesting! 😉
Valerie says
I envy your warm weather, beautiful flora, and your ability to make scrumptious bread (with yeast!). 😀
Lora, this looks amazing! I'd give just about anything for a slice (or two) right now. Thanks for sharing the recipe!
Paula says
You may have taken a while but I'm just delighted that you did share this bread with us. It looks so wonderful with all those ground walnuts and raisins in it. The house must smell fabulous when this is baking!
Lisa says
My grandmother used to make the poppy seed version and I used to pull out the poppy seed interior, leaving the crust. Loved your walnut Kalacs..absolutely beautiful. That said, beautiful garden and flowers, and I'm really looking forward to your mango creations! What I would give to have a mango, orange and lemon tree, but then I'd have to give up Fall and Winter weather wise..so I'll just buy them for now 😉
www.you-made-that.com says
Looks like a really yummy bread Lora. How great that you have a mango tree even though it's confused as to what season it is 🙂
Erin @ Dinners, Dishes, and Desserts says
Great reminders of spring. It is delayed in getting here this year, we got 12 inches of snow yesterday 🙁 Your bread looks amazing!
Lisa {Authentic Suburban Gourmet } says
This is making my mouth water! I can only imagine how great your kitchen smelled. I love all of the breads you make – your are a master!!!
Kim - Liv LIfe says
Oh… you have a mango tree??? I'm so envious!!! My girlfriend grew up in Panama and said that the trees had so many mangoes that they could never eat them all. I adore them.
And I adore this Bread!! I can see myself single handedly polishing off half the loaf at one sitting!!
Carol | a cup of mascarpone says
This bread is gorgeous, Lora…heavenly in the bread world! The filling is bringing back memories for a cookie my grandmother used to make with a similar filling. Lovely!!!
Lemons and Anchovies says
It's been hard to find the time to make bread but when I finally secure some, I'd like to make this. 🙂
Monet says
Could I please have a dose of your weather…and then at least three slices of this lovely bread? It looks gorgeous. I've been craving walnuts (so good for the brain!) and I plan on making something like this over the weekend. Hugs and love, sweet friend.
Patty Price says
Fresh baked walnut filled bread, warm Summer weather, fresh mangoes in your garden..this is a very inspiring and happy place to visit this morning! I have to try your special bread recipe-the filling just looks so good….Happy weekend Lora 😉
Erin Dee says
Two days of spring? Aww. That stinks! I'm sorry. 🙁
I'm happy that you shared this bread! It looks lovely. You always have the best breads!
Bella says
Thank you for posting/sharing this recipe for Kalacs! My Mom & Grandma used to make these, and I never was able to learn of the recipe. They did ones w/ poppyseeds as well as cheese Mom said it was a type of farmers cheese but not like what we buy at the store. Most everything they did was out of their head not an actual recipe on paper. Cannot wait to make them~ =)
Nancy @ gottagetbaked says
This looks amazing, Lora! I love nut filled breads like this and I'm totally with you on using the kitchenaid mixer instead of my own arms to make the dough 😉 What a wonderful family tradition to carry on every year. I'm super jealous of your mango and papaya trees. Your garden is beautiful! I have the thumb of death so even if I had a garden, I'd kill everything in sight.
Bella says
Thank you for posting/sharing this recipe for Kalacs! My Mom & Grandma used to make these, and I never was able to learn of the recipe. They did ones w/ poppyseeds as well as cheese Mom said it was a type of farmers cheese but not like what we buy at the store. Most everything they did was out of their head not an actual recipe on paper. Cannot wait to make them~ =)
Kate | Food Babbles says
This bread is fantastic Lora! It sounds wonderful and I love the gorgeous walnut filling. Lovely!
Amy @ Swiss Miss in the Kitchen says
Oh Lora this looks wonderful!! I have some walnuts left in my cupboard and I kind of didn't know what to do with them. Well, problem solved!! 🙂 Thank you so much for this beautiful recipe!!
xox Amy
Nippon Nin says
Looks so wonderful! Love this kind of bread. I must make it!
Marcela says
wow! i love this bread!
PS. I'm organizing a chocolate contest on my bilingual blog. Maybe you'd like to join us? 🙂
Sue/the view from great island says
I would love a slice of this right now, with my morning coffee!!
Linda @ Life and Linda says
How wonderful. We love bread in this family. It must heavenly to have a mango and papaya tree. I found your blog through Cheri's My Savory Spoon. I also wanted to share with you a new recipe generator for Bloggers on the Blogger platform. I just wrote a post about it. TheRecipesGenerator.blogspot.com
natalia20041989 says
Oh wow, this looks amazing, I love homemade bread:)
Jean | DelightfulRepast.com says
Lora, this looks wonderful! Just the sort of thing I like to make — and smell baking!
Marilou says
Ooh wow! I’m excited to try this walnut roll. Could you please share the poppyseed version as I like that too. Thanks
Lora says
Hi Marilou-I’m excited for you to try it. I’m about to make it again (they had buy one get one free of walnuts at my market 🙂 Ok! I will do a poppy seed version and share that as soon as I can! Happy Baking!
Rèka says
I’m sure this is wonderful but you are not making kalács here, this is beigli or (bejgli depending on what region you live in.) Kalács is sweet egg bread, common at Easter Holiday, either braided dough or a loaf, definitely no fillings unless you put raisins in the dough.
Lora says
Hi Reka-so it’s interesting that that is your opinion, because, according to my Hungarian family, there seems to be confusion amongst many Hungarians. What is exactly a karácsonyi kalács? Here is some info here to clear it up: https://www.gyakorikerdesek.hu/etelek-italok__elelmiszerek__5180544-beigli-kerdes-miert-nem-kalacs
I’m not sure if you speak Hungarian, or not, but even on Youtube, there are videos talking about karácsonyi kalács (and how to make it…and it looks EXACTLY like this!).
And, by the way, the recipe I followed and slightly adapted was by a famous American author/journalist named Molly O’Neill (and I was friends with her on Facebook, and also know, was a methodical researcher). She featured a recipe in The New York Times that she learned how to make cooking and baking with Olga, a Hungarian grandmother in Ohio in 1998:
“Why would anyone lust for insulated baking sheets when a single disposable tin tray can accommodate triple batches of ”kalacs,” a tender Hungarian walnut bread?
The point is to preserve the past, dull knives and all, not to reinvent it. And by doing so, insure a cohesive future.”
So that is what I did with my post. And what I do every Christmas. I’m preserving the Hungarian history of my childhood, for my children, for even my Hungarian cousins that don’t make it. For my Italian cousins and my Jewish sister-in-law and nieces. For my Sicilian and Jewish-Bolognese neighbors. For everyone that I love. Look up the article by Molly O’Neill and read the rest! This is karácsonyi kalács. My great-aunt Mariskaneni made it just like this (she was a Hungarian immigrant and like my grandmother). Happy Holidays and Happy Baking to you!
Kay says
Hello, I’ve read this recipe several times and I’m a little confused – not uncommon for me, I’m afraid.
But you make four balls, roll them out and put 1/8 of the filling on each. 1/8 x 4 = 4/8. What do I do with the remaining 4/8 of the filling? Did you mean 1/4 of the filling on each? Thanks for clarifying for me. This looks delicious and I’m looking forward to making it this Christmas
Lora says
Hi Kay-I’m not sure how 1/8th got typed in there…but yes, if you are doing 4 rolls, divide 1/4 of filling between each roll. IF you happen to do two large ones, just divide the filling in half (you could even do 3 rolls and divide the filling into 1/3 per roll). I have not weighed out the filling, but you could always weigh out the entire amount of filling and separate it evenly dividing the weight 4 times (to make 4 rolls), to keep the filling perfectly divided. Hope that helps you out!! Thank you, yes, it is delicious…I think you’ll love it! XX happy baking!