- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1/2 cup milk, warmed to about 110°F (43°C)
- 1/2 cup water, warmed to about 110°F (43°C)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
- 1/4 cup chopped walnuts or almonds (optional)
- 1 tablespoon grated lemon zest (optional)
- 1 egg yolk mixed with 1 tablespoon milk, for egg wash
- Powdered sugar for dusting (optional)
In a large mixing bowl, combine 3 cups of flour, sugar, salt, and instant yeast. Stir to combine. In a separate bowl, whisk together the warm milk, warm water, eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat. Punch down the risen dough and knead in the raisins, chopped nuts, and lemon zest if using.
Divide the dough into two equal portions. Shape each portion into a round loaf or braid into a traditional Hungarian bread shape.
Place the shaped loaves onto the prepared baking sheet. Cover them loosely with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.
Brush the risen loaves with the egg wash. Bake in the preheated oven for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack. Once cooled, you can dust the loaves with powdered sugar if desired. Serve slices of the Sweet Hungarian Bread plain or with butter, jam, or honey.