By Kati S.

The madárka – little bird is a kalács (budapesti kalács not bejgli type of kalács) variation. My grandma used to make it for us for Easter and Christmas. Everyone got one at the table. It was the decoration on our plates. And here is the recipe:

Madárka kalács (for 12-15 birds)

1 kg flour

15 dkg butter

2 dkg yeast

1 teaspoon sugar 

8 dl milk

1 coffee spoon of salt

1 teaspoon of cooking rum

2 egg yolks

Put the sugar and the yeast in the milk and let it rise.

Mix all the ingredients into the flour (since this is an old recipe they all assumed that you know what is the correct order to do that hahaha) and knead the dough till it separates from the hand. 

Put it in a bowl which has flour in the bottom and put some flour on the top of the dough as well. And cover the bowl. Put it in a warm place and let it sit and rise for an hour or hour and a half. Until the size doubles. 

Cut the dough into the 12-15 pieces, depending on how big you would like to have your little birds. Create little balls first. Make sure that all of your dough is covered with a kitchen towel when you are not working with it. 

Roll out each ball to a sausage and create a knot. The top part of the knot is the head of the bird. pinch the end to create a beak and put two cloves on it for the eyes. the bottom end of the ex-sausage is the tail of the bird, make 2-3 cuts on that to create tail feathers. 

Brush them with egg and bake them for 20-25 minutes at 350 degrees.

Little Bird Rolls | Madárka Kalács

The madárka – little bird is a kalács (budapesti kalács not bejgli type of kalács) variation. My grandma used to make it for us for Easter and Christmas. Everyone got one at the table. It was the decoration on our plates. And here is the recipe

Print Recipe Pin Recipe

Servings 14 Rolls

Ingredients

  

• 1 kg flour
• 15 dkg butter
• 2 dkg yeast
• 1 teaspoon sugar
• 8 dl milk
• 1 coffee spoon of salt
• 1 teaspoon of cooking rum
• 2 egg yolks

Instructions

 

• Put the sugar and the yeast in the milk and let it rise.
• Mix all the ingredients into the flour (since this is an old recipe they all assumed that you know what is the correct order to do that hahaha) and knead the dough till it separates from the hand.
• Put it in a bowl which has flour in the bottom and put some flour on the top of the dough as well. And cover the bowl. Put it in a warm place and let it sit and rise for an hour or hour and a half. Until the size doubles.
• Cut the dough into the 12-15 pieces, depending on how big you would like to have your little birds. Create little balls first. Make sure that all of your dough is covered with a kitchen towel when you are not working with it.
• Roll out each ball to a sausage and create a knot. The top part of the knot is the head of the bird. pinch the end to create a beak and put two cloves on it for the eyes. the bottom end of the ex-sausage is the tail of the bird, make 2-3 cuts on that to create tail feathers.
• Brush them with egg and bake them for 20-25 minutes at 350 degrees.