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Kalács

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Kalács

Kalács
Type Sweet bread
Place of origin Hungary, Ukraine
Main ingredients Flour, milk, eggs
Cookbook:Kalács 

Kalács (pronounced ) is a Hungarian sweet bread very similar to brioche, usually baked in a braided form, and traditionally considered an Easter food. The word comes from the Slavic languages and refers to the original rounded form of the bread.[1] Similar types of bread also exist in other Central European and Eastern European countries, such as Kalach in Ukraine and Russia.

Preparation

Until the end of the 19th century, the preparation of kalács was similar to that of everyday bread; the difference was in the shape, and in the better/quality flour used for the kalács. Nowadays kalács is prepared from dough enriched with milk and eggs.[2] Kalács is baked in an oven or brick oven, sometimes directly on the stones of the brick oven, or on a baking sheet.

Folklore

Kalács is part of the traditional Easter menu in Hungary, often consecrated together with ham in Catholic churches.[3] In the Szeged region at All Saints unfilled kalács was baked called All Saints' Kalács (mindenszentek kalácsa, kolduskalács = Beggar's Kalács), which was given to beggars at the gate of the graveyard. Also kalács was given to beggars praying at the graveyard's gate in Csallóköz to prevent the dead from returning.[4] Giving kalács to beggars is the Christian form of the pagan tradition of treating the dead.[5]

See also

References

  1. ^ Balassa Iván; Ortutay Gyula (1980). Magyar néprajz. Budapest: Corvina Kiadó.  
  2. ^ Ortutay Gyula (1979). Magyar néprajzi lexikon II. (F–Ka). Budapest: Akadémiai.  
  3. ^ Paládi-Kovács Attila, ed. (1988). Magyar néprajz. Budapest: Akadémiai Kiadó.  
  4. ^ Paládi-Kovács Attila, ed. (1988). Magyar néprajz. Budapest: Akadémiai Kiadó.  
  5. ^ Bálint Sándor (2004). Ünnepi kalendárium 2. A Mária-ünnepek és jelesebb napok hazai és közép-európai hagyományvilágából (2008-10-04). Budapest: Neumann Kht.  

External links

in Hungarian:

  • Áprily Lajos: Kalács, keddi kalács
  • Somlyó Zoltán: Kalács egy tervezett verseskönyv elé
  • Zilahy Ágnes: Valódi magyar szakácskönyv (1892)


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