Today I will share with you one of the most traditional pastry or bread recipes of Hungary (depending on what you consider it) that you will fall in love with and use it as a go to sweet bread whenever you make French Toast or Bread Pudding. You may also serve it as a quick snack with jam, peanut butter or Nutella.
However, I must admit that many cultures have their own egg bread recipe and each nation claims that their recipe is the authentic Egg Bread. After some research I found that it is believed to be of Jewish origin, however the Hungarian version has a little more sugar, making it more of a sweet bread.
It is, or I should say, was mostly served at Easter as bread with other traditional Easter dishes such as cooked, smoked ham, cooked potatoes and hardboiled eggs. But today as with mostly everything, you don’t need to wait for Easter to have a slice of this simple, yet tasty sweet bread. You may have it for breakfast with tea, coffee or milk; you may eat it with your favorite jam or unsalted butter.
You may also use my Hungarian Walnut Roll & Poppy Seed Roll Video as guide as it is the same dough or follow the recipe shared on this page. It is up to you, either way you will end up with an equally tasty, memorable sweet bread, that you just can’t wait to serve again.
500 gram all-purpose flour
1 large egg
2 egg yolks
1 pack of dry yeast
1 pack of vanilla sugar
1 tsp sugar for yeast
1 tbsp. sugar for dough
6 tbsp. of melted unsalted butter
1/2 cups of milk
1 tsp lemon zest
Pinch of salt
1 tbsp. of raisins or cranberry raisins (dried cranberries)
Warm up milk, add 1 tsp of sugar and yeast, cover and leave for 5 minutes or until foamy.
In a bowl mix together flour, vanilla sugar, lemon zest, raising (or cranberry) yeast with milk, 1 egg and 1 egg yolk, sugar, butter and enough ilk to make a soft but not sticky dough. If sticky add a little more flour.
Cover bowl and put on top of the stove, turn on oven to 250F to assist with the rising of the dough. You do not need to fallow this tip but the warmth of the oven as a wonderful tool.
After about 1 – 1 1/2 hours or until doubled in size. Punch down dough, lightly dust counter-top with flour and knead dough a bit. Cut into 3 portions and using your hand roll each of the dough into a long skinny log about 2 inches wide and braid bread just as you would braid hair. Pinch together one end (all three logs) and start braiding, when at the end, pinch them together again and lightly tuck the end under.
Place on a parchment lined baking sheet and cover with a clean, dry tea towel. Let rise for another hour. Make an egg wash by adding 1 tbp water to the yolk, brush and bake 375F until golden brown.
You may sprinkle white sesame seeds on top prior to baking