Hungarian poppy seed roll – Mákos kalács
I confess I’m a poppy seed addict. As a child I couldn’t even bear its sight, now if it was possible, I would dose it “intravenously”. Beigli, strudel, noodles, dumplings, rolls, pies, cakes –...
Category: Breads, buns & biscuits
Crackling scones – Tepertős pogácsa
Accroding to historians scones (or pogácsa in Hungarian) are one of the oldest biscuits that were already baked in the time of the Hungarian conquest. Scones are small, round biscuits popular mainly in the...
Hungarian vintage cookies: Chocolate-vanilla rings
If you asked anyone in Hungary to enumerate some “vintage” things that awaken pleasant memories, chocolate-vanilla rings would be certainly mentioned. These tiny vanilla cookies made of shortcrust pastry and dipped into melted chocolate...
Langalló – The Hungarian pizza
Langalló, kenyérlángos, töki pompos, Scythian pizza – they all are the names of an old Hungarian food. Langalló is a flat bread, similar to the traditional Italian pizza, but instead of tomato sauce it’s...
Hungarian bundt cake with raisins
There is no room for doubt that bundt cake entered the history of gastronomy as a status symbol of the kitchens of the middle class at the turn of the 19th – 20th century....
Plum jam filled buns with vanilla custard / Lekváros bukta
These sweet plum jam filled buns are one of the oldest Hungarian bakery products, their Hungarian name is lekváros bukta. The classic bukta is generally filled with plum jam, rarely with apricot jam, it’s...
Hungarian braided sweet bread
Easter without kalács (this is the Hungarian name of sweet bread) is like Christmas without Christmas tree. Hungarian kalács is similar to the Jewish challah eaten on Sabbath and holidays; it’s traditionally baked for...
Linzer cookies
I guess there’s propably nobody who hasn’t heard about linzer. It’s one of the oldest pastries known all around the world. In view of the ingredients the ancient Romans already baked something similar, but...
Cheese straws
It’s a piece of cake to make these light and crispy cheese straws, which are inevitable accesories of beer drinking with friends. Just knead a dough, roll it out, brush with egg yolk, sprinkle...
Paprika crescents
The recipe of paprika crescents originates from the region of Kalocsa, a small town on the Southern Great Plain, 110 km far from Budapest, near the Danube’s left bank. Kalocsa is famous not only...
Chocolate covered pretzels
Chocolate covered pretzels can be baked at home, there is no wizardry in it. The only thing you need is a handy kitchen gadget, a pretzel cutter that makes easier to reproduce these crisp...
Moscauer
Moscauer is closely related to the famous Florentine, these small tea biscuits are mainly baked on festive occasions. It would be hard to find out who and when prepared it first, and whether its...
Non plus ultra
The Latin phrase in the title that first appeared in the Book of Job and everyday language took over it from the Bible is the attributive and also the name of our today cookie...
Tarkedli, the Czech donut
Tarkedli (or talkedli) is a Czech donut that appeared in the Hungarian cuisine first in the 19th century. In the sometime Austro-Hungarian Monarchy the wealthier families liked to employ Czech female chefs who were...
Banana leaves from Orosháza
Banana leaf is a brioche-like pastry, that is named after its shape, and contrary to its name it doesn’t contain banana. It’s made from a simple sweet dough similar to brioche, filled with butter...
Zsemle
Beside bakery crescent zsemle or Hungarian bun is the other fundamental bakery product in Hungary. Nevertheless finding good zsemle in the stores is almost perfectly impossible, as hard as finding good bread. Things are...
