Borsos kalács – Pepper buns

by | Dec 2, 2016 | Breads, buns & biscuits

The hometown of borsos kalács is Szeremle, a village in Bács-Kiskun county that lies south-west to Baja, by the river Sugovica. Agriculture plays an important role in the village; however, commercial and industrial firms are also present.


Szeremle’s cultural life is rich and colourful, inhabitants cherish the traditions of folk art actively. Folk dance, embroidery and carpet weaving have put the village on the map. The good fishing and hunting possibilities also attract a lot of tourists to Szeremle.

Borsos kalács was usually made for christenings and weddings. It’s a yeast pastry topped with a black pepper-sour cream mixture. You have to roll ropes from the dough and form them into a spiral shape. Once the buns are baked, dip them into the sour cream, then put them in a big bowl and let them rest for an hour. During that time sour cream topping becomes slightly solid and creamy.

Borsos kalács - Pepper buns
Borsos kalács – Pepper buns – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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