Kokosh cake – Kakaós kalács
A few weeks ago I got an email whose sender was looking for the recipe of kokosh cake. I couldn’t help her instantly, as I had never heard of it before. After browsing several...
Category: Breads, buns & biscuits
Rugelach
There has been a debate over its origin, but one thing is for sure, rugelach is a light and flaky, crescent-shaped Jewish pastry usually made for Hanukkah and To BiShvat. While some insist that...
Kakastaréj – Walnut crescent rolls
Kakastaréj is a walnut filled, crescent shaped sweet pastry from Hajdúböszörmény, a little town in the eastern part of Hungary. The word kakastaréj translates as rooster comb and it refers to the scored, bent...
Scones with cottage cheese spread – Körözöttes pogácsa
There are plenty of tasty pogács recipes on the internet, but scones with cottage cheese spread are unique in their own way. I have recently learned this recipe from a Hungarian chef (Szoky konyhája)....
Hajtovány – Cheese buns
Hajtovány is a popular savoury pastry made in many regions of Hungary. It has a simple yeasted dough that is filled with a butter-egg-cheese mixture (sometimes smoked ham is added too). I used Edam...
Peach biscuits
In Hungary peach biscuits played a part at weddings for decades in the 20th century, when the wedding desserts were made by family members and friends at home. Their preparation is quite time consuming,...
Rongyos kifli – Hungarian croissant
Rongyos kifli is actually a Hungarian croissant, a quicker, simpler and rustic version of the classic French croissant. It’s crispy on the outside, soft on the inside, the flaky layers shatter as you bite...
Kapros dübbencs – Dill buns
The season of fresh dill has begun and its fans may enjoy this amazing herb in several foods: dill sauce is perfect for a light summer lunch, or you can combine dill with cottage...
Cottage cheese bundt cake
This soft and delicious homemade cottage cheese bundt cake is like the little black dress of dessert: it’s elegant in its simplicity and it’s wonderful anytime, anywhere. Butter and cottage cheese create a rich...
Sausage scones
There are hundreds of pogácsa recipes, but the common feature of Hungarian scones is that they all have egg, yeast and a considerable amount of fat (butter or lard) in their dough. Pogácsa can...
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 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
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
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
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
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...
