Honey-butter sweet bread

by | Nov 6, 2020 | Breads, buns & biscuits

I learned the recipe of this honey-butter sweet bread a few months ago. What raised my interest was an unusual ingredient, namely corn flour, which rarely appears in ordinary, non-gluten-free yeasted dough recipes.

Unlike the classic sweet bread, it’s not braided, but spread with soft butter and rolled up. Let me warn you that this sweet bread may split during baking, but that won’t ruin its taste and the pleasure it provides. The recipe yields two rolls, which you can top with butter or jam, or you can eat plain.

The quantity of the all-purpose flour given below is an approximate amount because it depends on the honey you have. If you use set honey, you won’t probably have to add more all-purpose flour to the dough. But if you make it with runny honey, it’s pretty certain that your dough will be sticky and you will need to add more flour in order to be able to roll it out.

Honey-butter sweet bread
Honey-butter sweet bread – photo: zserbo.com
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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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