No Hungarian Easter is complete without Kalacs! This sweet, egg bread is filled with walnuts, or poppy seeds (if that's how you roll but I never understood the whole poppy seed thing). The smell of this baking filled my grandmother's house during the holiday. But there is no reason to limit making Kalacs to a particular season. It also makes a great addition to a brunch menu or just as an accompaniment to your coffee or tea!
This specific recipe is taken from my family's cookbook, compiled in 1999. I made some minor edits to the attached page. For a couple more traditional dishes, see: