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Gastronomy in Hungary : Hungarian cuisine, Hungarian recipes


Beigli (nut rolls)

3/4 cup milk
1 3/4 oz. confectioner's sugar
2/3 oz. yeast
18 oz. flour
8 oz. butter (or margarine)
3 eggs plus 1 egg white
A pinch of salt

In a mug, add 1 teaspoon sugar and the yeast to a small amount of lukewarm milk. Mix butter with the flour using your fingers on a large flat surface or pastry board, whisk two eggs and add them in. Stir in the yeast, the salt, the remaining milk and sugar. Knead the dough quickly. Cover with cheesecloth and let sit for two hours. (Now is a good time to make the nut filling - see below.) Divide the dough into two large, or four small balls. Roll the dough out into 1/6 inch thick rectangles, spread on the filling, leaving a 1/3 inch wide border. Roll the dough and place it on a baking sheet with the folded end of the dough on the bottom. Brush with a beaten whole egg. Set aside to rise moderately in a warm, dry place for one hour. Brush with egg white and put in cool place for 30 minutes. Puncture the sides lightly with a fork to prevent the crust from breaking and bake in a very hot oven for 25 to 30 minutes.

Walnut Filling

5 1/4 oz sugar
10 1/2 oz ground walnuts
3 1/2 oz fine biscuit crumbs
1/2 teaspoon grated lemon peel
3 1/2 oz raisins or diced quince jelly

Mix 1 1/4 cup water with the sugar and cook into a thick syrup, add the walnuts. Remove from the heat, stir in biscuit crumbs and the other ingredients. Leave to cool and spread on the dough when ready.

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