Chalka (Polish Egg-Twist Bread) Recipe
A traditional Polish egg-twist bread, often enriched with raisins, is a festive staple for Christmas and Easter.
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Instructions
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Preheat the oven to 325 F.
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Combine milk, sugar, butter, and salt in a bowl; set aside until lukewarm.
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Dissolve yeast in water in a stand mixer bowl.
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Beat 2 eggs, then add them and the lukewarm milk mixture to the stand mixer; combine.
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Add 3 cups of flour and mix until smooth.
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Switch to a dough hook, add raisins and 2 1/4 cups flour, and knead for 3 to 5 minutes until smooth and slightly sticky; adjust with remaining 1/4 cup flour if needed.
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Grease a large bowl, coat the dough, cover, and let rise until doubled in size (1 to 1 1/2 hours).
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Punch down dough, turn onto a floured board, divide into 3 equal pieces, and roll each into a 14-inch rope.
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Braid the ropes on a parchment-lined baking sheet, tucking ends under.
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Loosely cover the bread with greased plastic wrap and let rise until doubled (about 30 minutes).
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Beat the remaining egg with 1 tablespoon water, brush onto the bread, and bake for 30 to 35 minutes until golden brown.
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Cool completely before serving.