Vízen kullogó

by | Apr 4, 2016 | Breads, buns & biscuits

Vízen kullogó can be called the Hungarian brioche, which is, however, undoubtedly much better than the French version. It’s an old-time folk pastry made of a soft yeast dough and rolled into sugar, which caramelizes on the top during the baking process. Vízen kullogó was generally baked for weddings and christening feasts. Its name clearly reflects the versatility of our language: the expression of vízen kullogó could be described in English as the dough that plods in the water, which refers to the extraordinary rising technique the pastry’s speciality lies in.

After kneading the dough is wrapped in a kitchen towel, which is greased with melted lard, and it’s put into a big pot of room temperature water. The dough sinks to the bottom and during the proofing it slowly comes to the surface. The whole process lasts a relatively long time, it takes about 2-3 hours. When the dough is well poofed, it’s rolled into ropes, which are then twisted and rolled up into spiral forms.

Vízen kullogó
Vízen kullogó – 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.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

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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