Butter scones – Vajas pogácsa
I received the recipe of these butter scones from a dear acquaintance of mine a few years ago, and since then I have baked them several times. The dough is prepared one day earlier,...
Tagged: yeast dough
Cabbage scones – Káposztás pogácsa
Cabbage is a versatile vegetable: it can be stuffed, braised, combined with noodles, and it can also be used as a filling for scones. Cabbage scones are made from a yeasted dough, which is...
Round challah – Kerek barhesz
Challah (barhesz) is an iconic food of the Jewish cuisine. The term challah is applied to any bread that is used in Jewish rituals, it doesn’t have anything to do with a bread’s appearance....
Egérke – Spoon doughnuts
Egérke is a simple Hungarian spoon doughnut recipe (similar to tarkedli), which requires just basic ingredients, so there is a good chance you will have it all on hand. Egérke translates to tiny mouse,...
Lard scones – Zsíros pogácsa
Lard is your friend, escpecially if you are a Hungarian. These lard scones are a good example how lard can turn ordinary foods into tasty wonders. It provides a mild flavor and a crumbly,...
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...
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...
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...
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...
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...
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...
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...
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...
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
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...
