Sweet 'kalacs' for Easter

The honey gives a mildly sweet taste to this soft breakfast bread.

Ingredients
2.5 cups flour
0.5 cup warm water
2 tbsp oil
2 tbsp honey
0.25 tsp salt
0.75 tsp yeast
2 eggs

Preparation
Mix the wet ingredients in a bowl, with the exception of one of the egg whites (save that for later), then add in one cup of flour the salt and the yeast and mix until smooth. Set aside for 15 minutes uncovered.

Add in the remaining flour half a cup at a time until the dough comes together.

Then knead for 5-10 minutes on a lightly floured surface adding small amounts of flour if the dough is too sticky.

Add a little bit of oil to a dry bowl, turn the dough in the oil to coat it, then cover the bowl with plastic foil and allow to rise for 1-1.5 hours.

When the dough doubled in bulk, cut it into three equal pieces. Roll each piece into a 1.5 inch thick cylinder. Braid the three, folding the ends under the braid when finished.

Place onto a floured cookie sheet. Whip up the egg white you saved at the beginning, and brush the top of the bread with it. Save the leftover. Cover the bread with plastic foil and allow to double in size again (1-1.5 hours).

Before baking, brush again with the remaining egg white. Bake in a 400F preheated oven for 15 minutes, then lower the heat to 375F and bake for a bit longer if necessary, until the bread is golden brown.

Allow to cool on a cookie rack.

Serve with butter and honey, or your favorite jam.