Transylvanian Cinnamon Swirl Bread

On our third research trip to learn about Hungarian baking, we went to a part of Romania called Transylvania to explore Hungarian foods still being made by the small Hungarian communities that live there. The prize of the trip was this rich cinnamon swirl celebration bread, Somodi Kalács (sho-MO-di ka-LAHTCH). Originally it was baked in a clay pot, greased with lard, in a wood-fired oven. Nowadays it is more frequently made in a loaf pan, still greased with lard but baked in a gas