Instructions

Step 1: Prepare the Dough

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar.

Let stand for 10 minutes until foamy.

In a large mixing bowl, combine:

Flour
Remaining sugar
Salt

Add:

Yeast mixture
Butter
Egg yolks
Whole egg
Vanilla
Lemon zest

Mix until a soft dough forms.

Knead for 8–10 minutes until smooth and elastic.

Place in a lightly greased bowl, cover, and let rise for 1½ hours, or until doubled in size.

Step 2: Make the Walnut Filling

Heat the milk until warm.

Stir in:

Sugar
Ground walnuts
Vanilla
Cinnamon
Lemon zest

Cook over low heat for 2–3 minutes until thick.

Allow to cool completely.

Step 3: Make the Poppy Seed Filling

Repeat the same process using the ground poppy seeds instead of walnuts.

Cool completely before using.

Step 4: Shape the Rolls

Divide the dough into two equal portions.

Roll each piece into a rectangle about 12 × 16 inches (30 × 40 cm).

Spread one rectangle with the walnut filling and the other with the poppy seed filling, leaving a small border around the edges.

Roll each rectangle tightly from the long side into a log.

Pinch the seams closed and tuck the ends underneath.

Step 5: Second Rise

Place the rolls seam-side down on a parchment-lined baking sheet.

Cover loosely and let rise for 30–40 minutes.

Step 6: Egg Wash

Whisk together the egg and milk.

Brush the rolls evenly.

For the traditional shiny, crackled finish, brush once, chill for 15 minutes, then brush again before baking.

Step 7: Bake

Preheat the oven to 350°F (175°C).

Bake for 35–40 minutes, or until deep golden brown.

If the tops brown too quickly, loosely cover with foil during the last 10 minutes.

Step 8: Cool and Slice

Allow the rolls to cool completely before slicing.

Use a sharp serrated knife for clean slices.

Tips for the Best Kalács

Grind walnuts and poppy seeds finely for a smooth filling.
Let the fillings cool completely before spreading.
Roll the dough tightly to prevent gaps.
Do not overfill, as the rolls may split while baking.
Rest overnight before slicing for even better flavor and texture.

Variations

Try adding:

Chopped dried apricots
Orange zest
Honey instead of part of the sugar
Cinnamon to the poppy seed filling
A light dusting of powdered sugar after cooling

Storage

Room Temperature: Store wrapped for up to 5 days.

Refrigerator: Up to 1 week.

Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight before serving.

Frequently Asked Questions

What’s the difference between Diós and Mákos Kalács?

Diós Kalács is filled with sweet ground walnuts, while Mákos Kalács contains a sweet poppy seed filling. Both are traditional Hungarian favorites.

Can I make the dough ahead of time?

Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature before shaping.

Why did my roll crack?

A few small cracks are traditional. Large cracks usually result from overfilling or under-proofing the dough.

Can I use instant yeast?

Yes. Substitute the same amount of instant yeast and mix it directly with the dry ingredients.

Nutrition (Per Slice)

Calories: 330
Protein: 8 g
Carbohydrates: 39 g
Fat: 17 g
Saturated Fat: 6 g
Fiber: 3 g
Sugar: 15 g
Sodium: 160 mg

Final Thoughts

Hungarian Walnut and Poppy Seed Rolls (Diós és Mákos Kalács) are a treasured part of Hungary’s baking tradition. Their soft, buttery dough and rich nutty fillings make them a beautiful centerpiece for holiday tables and family gatherings. Whether you prefer the sweet walnut version or the classic poppy seed filling, these rolls bring authentic Hungarian flavor to every slice.