Chalka (Egg-Twist Bread)

Polish egg bread chalka recipe

The Spruce / Ulyana Verbytska

Prep: 30 mins
Cook: 30 mins
Rising: 2 hrs
Total: 3 hrs
Servings: 30 servings
Yield: 1 loaf
Nutrition Facts (per serving)
165 Calories
4g Fat
29g Carbs
4g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 165
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 27mg 9%
Sodium 72mg 3%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 4g
Vitamin C 0mg 1%
Calcium 20mg 2%
Iron 1mg 7%
Potassium 87mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish chałka (HOW-kah) is a rich, braided egg bread that may or may not contain raisins. It's similar to Bohemian-Czech vanocka, Jewish challah, and Hungarian fonott kalacs. Chalka is served year-round, but especially at Christmas and Easter. If you have any leftover chalka, it makes delicious French toast or bread pudding with orange sauce or makowki (Polish poppyseed bread pudding).


  • 4 ounces (8 tablespoons) unsalted butter, or margarine

  • 1 cup sugar, or less, to taste

  • 1/2 teaspoon salt

  • 1 cup milk, scalded

  • 2 (1/4-ounce) packages active dry yeast

  • 1/4 cup lukewarm water

  • 3 large eggs, room temperature, divided

  • 5 1/2 cups all-purpose flour, divided

  • 1 cup golden raisins

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Polish egg twist bread chalka recipe
    The Spruce / Ulyana Verbytska
  2. In a small heatproof bowl or saucepan, add the butter, sugar, and salt to the scalded milk. Stir to combine and let cool to lukewarm.

    The Spruce / Ulyana Verbytska
  3. Place the yeast and water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved.

    The Spruce / Ulyana Verbytska
  4. Beat 2 of the eggs. Add the milk mixture and the eggs to the stand mixer and combine.

    Beat two eggs
    The Spruce / Ulyana Verbytska
  5. Add 3 cups of the flour and beat until smooth.

    Add flour
    The Spruce / Ulyana Verbytska
  6. Add 1 cup raisins and the remaining 2 1/2 cups flour and mix, about 3 to 5 minutes, until smooth. The dough will be sticky.

    Add raisins
    The Spruce / Ulyana Verbytska
  7. Place dough in greased bowl. Turn over and cover with plastic wrap and let rise until double, about 1 hour. See this quick tip for faster rising.

    Place dough in bowl
    The Spruce / Ulyana Verbytska
  8. Punch down the dough and turn out onto a lightly floured board. If making 1 large loaf, divide dough into 3 equal pieces. Roll each piece into a strip about 14 inches long.

    Roll out dough
    The Spruce / Ulyana Verbytska
  9. Braid together the 3 strips on a parchment-lined baking pan.

    Braid dough
    The Spruce / Ulyana Verbytska
  10. Preheat oven to 350 F. Loosely cover the bread with greased plastic wrap and let rise until double, about 30 minutes.

    Loosely cover bread
    The Spruce / Ulyana Verbytska
  11. Beat the remaining egg and brush lightly on the bread. Bake for 30 minutes.

    The Spruce / Ulyana Verbytska
  12. Let cool completely before serving.

    Bake bread
    The Spruce / Ulyana Verbytska


  • If making 2 loaves, divide dough into 2 equal pieces, then divide each half into 3 equal pieces for a total of 6 pieces.
  • Store, covered, at room temperature or slice and freeze or freeze whole if you have room in your freezer.