[Sca-cooks] Kalács

[Stefan li Rous]

Thank you for the redaction.

But what is the name of this recipe, without using the special characters?

I'm not sure how this "Kal�cs" comes through to you, but I'm seeing an upside down question mark as the fifth character and then a "1/2" character. With helvetica chosen in my browser. Obviously not even a variation on what was intended. In the past it was the digest version that gave me problems, but apparently my email program is as well.

What font did you originally write this in? I thought that unicode was supposed to solve this, but I don't see a way to specify unicode anywhere in my Safari browser.

And I'll still have this problem, or my readers will, when I put this into the Florilegium.

Thanks for any suggestions,
Stefan

> On Jan 13, 2019, at 7:05 PM, Terry Decker <t.d.decker at att.net> wrote:
> 
> Kal�cs
> 
> My first foray into The Science of Cooking was to experiment with a recipe that does not appear in the cookbook, that of kal�cs, a sweet enriched bread.  In this case, it is fonott (braided) kal�cs.
> 
> There isn't much information available on the history of kal�cs, and no pre-17th Century recipe I can locate.  In this context, the term translates as "cake," much as some other enriched breads were called cakes in other cultures. As far as I have been able to ascertain, the common word for bread in Hungarian is "keny�r," although I expect I'll get a lecture on that at a future date.
> 
> The dough most closely resembles that of stollen or rastons rather than challah due to the inclusion of milk as an ingredient.  Without some in depth research in Hungarian sources (for which I lack the linguistic skills), I can't ascertain the inclusion of spices (cinnamon, cardamon, etc.) and raisins before the 19th Century.  As a speculation based on the evolution of stollen and rastons, the additions to kal�cs likely occurred well before The Science of Cooking was written.
> 
> And now, the recipe:
> 
> Fonott Kal�cs
> 
> 400 g (1 2/3 C) lukewarm milk
> 5 g (1 t) sugar
> 25 g (2 scant T or 2 packets) yeast
> 60 g (4 T) melted butter
> 650 g (5 1/2 C) flour
> 1 egg
> 48 g (1/4 C) sugar
> 2.5g (1/2 t) salt
> 1 egg (beaten) for glaze
> 
> Combine 5 g sugar and the yeast with 120 g (1/2 C) milk and let proof.
> Whisk egg together with salt and sugar.
> Add yeast mixture, milk, butter, and 400 g (roughly 2/3) flour. Beat together.
> Use remaining flour to knead the dough.  Which should become a smooth, slightly sticky ball.
> Cover and let rise until doubled (40-60 minutes).
> Punch down the dough and knead it briefly.
> Divide the dough into 3 equal portions. Roll each portion between your hands to form ropes of equal length.
> On a greased or parchment covered baking sheet, form the three ropes of dough into a braided loaf.
> Cover and let rise until doubled (20-30 minutes).
> Pre-heat oven to 350 degrees F.
> Beat the remaining egg until the yolk and white are thoroughly blended.
> Brush the egg glaze onto the loaf just before placing it in the oven.
> Bake 30-40 minutes, until golden brown.
> Remove and cool on a rack for at least 30 minutes before serving.
> 
> Bon appetit,
> Bear 

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****