Category: Breads, buns & biscuits

Cheese crescent rolls

Cheese crescent rolls

If you like cheese scones, you may also find these cheese crescent rolls enjoyable. They are filled with salted butter and a mild-tasting cheese – I usually use semi-hard Edam cheese. The dough makes...

Papsapka

Papsapka

Papsapka looks like cottage cheese bundles, but it still differs. This oddly named pastry, which means priest’s cap in English, refers to the form of biretta, a square cap with three or four peaks...

Ring doughnuts

Ring doughnuts

Sometimes even the tiniest thing is enough to make us feel all right for a moment. To me, biting into a doughnut is one of those things. While not a healthy dessert, jam or...

Two-tone bundt cake

Two-tone bundt cake

Bundt cake – especially with yeast dough – summons the spirit of good old times and it is one of those old fashioned recipes that will always have place on my table. Why I...

Honey-butter sweet bread

Honey-butter sweet bread

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...

Apricot jam filled buns

Apricot jam filled buns

If you are a regular reader of my blog, you may know that I have already shared the recipe of lekváros bukta (a special one with plum butter and vanilla custard). Because I’m a...

Mini salty crescent rolls

Mini salty crescent rolls

While salty crescents are eaten for breakfast, these mini crescent rolls are a popular homemade snack, which is usually made when you have guests or you are just craving something salty. These soft crescent...

Potato strudel

Potato strudel

We can call these rolls the poor men’s strudel because in lean years when poppy seeds and walnuts were not avaible or people couldn’t afford them, potato was the cheapest choice to have strudel....

Salty pretzels

Salty pretzels

Pretzels have been with us for centuries. Opinions differ about the pretzel’s origin, as well as the origin of the name. Some assume that the Catholic Church played a leading role in the early...

Rongyos lapótya with chicken and vegetables

Rongyos lapótya

Rongyos lapótya is a pan-fried flatbread that can be considered as the little brother of lángos. It’s made from a yeasted dough spread with lard. The dough is rolled out thinly and traditionally fried...

Twisted plum jam doughnuts

Twisted plum jam doughnuts

Doughnuts are everywhere. Ring doughnuts, long doughnuts, filled or twisted – there are plenty of choices. Since the 14th century they have conquered the whole world. Hungary is no exception. Doughnuts started to spread...

Crackling scones without folding

Easy-to-make crackling scones

Although I have already published a recipe for classic crackling scones, today I brought you a new recipe that shows how to make crackling scones in a quicker and easier way. This dough doesn’t...

Apple and cottage cheese strudels

Házi rétes – Homemade strudel

I’m sure many Hungarians have a sweet memory of their grandmothers walking around the kitchen table and stretching briskly and routinely a strudel dough until the white table cloth appears under the wafer-thin dough....

Beigli with chestnut filling

Beigli with chestnut filling

Though I have already published the recipe of classic beigli, I have recently learned a new beigli recipe with chestnut filling and I would like to share it with you. The dough of this...

Ostoros kalács

Ostoros kalács

Can you imagine a world without kalács? I can’t. Sweet bread can make any day festive, its scent drives away stress and nagging details. Kalács is an integral part of Hungarians’ life, it’s baked...

Almond crescents - Mandulás kifli

Mandulás kifli – Almond crescents

Most of the time the best cookies are the ones that are made with simple ingredients. Turn to this almond cookie recipe when you want something quick and easy. Almond crescent (or vanilla crescent...

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