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Polish chalka sweet braided bread

Polish Chalka Sweet Braided Bread

Polish chalka is a soft, lightly sweet braided bread made with milk, eggs, and butter. It’s tender inside, golden on top, and perfect for Easter, family meals, or a quiet slice with butter and tea.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: polish
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast
  • ¾ cup warm milk not hot
  • ¼ cup white sugar
  • 2 large eggs room temperature
  • ¼ cup unsalted butter melted and cooled
  • 1 teaspoon salt
  • For egg wash optional but recommended:
  • 1 egg yolk
  • 1 tablespoon milk

Method
 

Activate the yeast
  1. Pour warm milk into a large bowl. Add sugar and yeast. Stir once and let it sit for 5–10 minutes until foamy.
Mix wet ingredients
  1. Add eggs, melted butter, and salt to the yeast mixture. Stir gently until combined.
Add flour
  1. Add flour one cup at a time. Mix until a soft dough forms.
Knead the dough
  1. Turn dough onto a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic.
First rise
  1. Place dough in a greased bowl. Cover and let rise for 1 to 1½ hours, or until doubled in size.
Shape the braid
  1. Punch down dough. Divide into three equal pieces. Roll each into a long rope. Braid gently and pinch the ends.
Second rise
  1. Place braided dough on a lined baking sheet. Cover and let rise for 30–40 minutes until puffy.
Egg wash
  1. Mix egg yolk and milk. Brush lightly over the braid.
Bake
  1. Bake at 350°F (175°C) for 30–35 minutes, until golden brown. Cool slightly before slicing.

Notes

  • If the bread browns too fast, loosely cover with foil during baking.
  • This bread freezes well once sliced.
  • Best eaten fresh, but also great toasted the next day.
  • If your kitchen is cool, rising may take a little longer. That’s normal.