How To make Hungarian Pastry

Hungarian Hazelnut And Chocolate Layer Cake - The Scran Line

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Hungarian Gerbeaud Cake

Dudu Outmezgine: Hungarian Gerbeaud Cake
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BEIGLI – THE HUNGARIAN CHRISTMAS CAKE

Beigli is often referred to in English as “walnut roll” or “poppy seed roll” and it is considered to be a typical Hungarian pastry in the Christmas period. Its traces can be found in folk traditions as well, where both fillings had their different symbolic meaning: walnut provided protection against hexes, while poppy seeds — which were imported from Eurasia through the Ottomans — meant prosperity.

Dobos Torte: The Hungarian Cake

Dobos Torte, a classic Hungarian cake that has delighted dessert lovers for generations. This elegant, multi-layered creation features a delicate balance of rich chocolate buttercream and thin, crisp sponge cake layers, culminating in a truly unforgettable taste experience.

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Ingredients | Ingrediente
Dobos Sponge | Blat Dobos
9 eggs separated | oua separate
200g caster sugar | zahar tos
200g flour | faina
2g salt | sare
5g vanilla
egg whites with 300g caster sugar | albusurile cu 300g zahar tos

Famous Dobos Chocolate Buttercream | Crema de unt cu ciocolata Dobos
565g soft unsalted butter | unt moale nesarat
22g cocoa powder | cacao
150g icing sugar | zahar pudra
227g melted dark chocolate | ciocolata neagra topita

Dobos Caramel
300g caster sugar | zahar tos
30g water | apa
15g lemon juice | suc de lamaie
22g unsalted butter | unt nesarat

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Hungarian Cheese Puff Pastry Recipe | pogácsa | The Beauty and the Yeast

Hungarian Cheese Puff Pastry Recipe | pogácsa | The Beauty and the Yeast

The ORIGINAL Recipe

Hungarian Cheese Puff Pastry | pogácsa |

~75 pcs of cheese puff pastry

Ingredients:
- 1 tbp. Sugar
- 50g Active Yeast (1.7 oz)
- 190 ml lukewarm water (6.4 f.oz)
- 4 Eggs
- 900g Flour (31.4 oz)
- 3 tsp. Salt
- 225g Melted Butter (11.7 oz)
- 185g Sour Cream or Greek Yogurt (6.5 oz)
- 130g Grated Cheese for the dough (4.6 oz)
- 150g Gated Cheese for the top (5.3 oz)

Preparation Time: 25 min
Dough Rising time: ±1 hour
Baking Time: 15 min
Cooling Time: 10 min
Baking Temperature: 220ºC / 425ºF

Phases:
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- Make the yeast starter. Mix together the water sugar and the yeast
- Put together the flour, salt and 3 eggs. Give it a little mix.
- Add the sour cream, melted butter, yeast starter and the 130g grated cheese.
- Mix it well till it combine. The dough need to be soft and sticky.
- Let it rise for 1 hour.
- Roll around 1cm thick (0.4 inch).
- Cut in shapes 6cm (2.3 inch).
- Put on a baking try.
- Beat up an egg white
- Brush them with the beaten egg white
- Put the rest of the cheese on them
- Bake for 15 min on 220ºC / 425ºF
- Let it rest for 10 min then serve
- Enjoy


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How to Make Dios Beigli (Hungarian Walnut Roll)

Jo regelt! How’s our Hungarian? My Hungarian husband and I are making dios beigli-- a Hungarian walnut roll. This is one of my favorite things to make during the holidays both for eating and for shipping to family and friends. It is basically a sweet pastry dough filled with walnuts or poppy seeds traditionally and glazed with egg yolks then egg whites to give it a crackled effect.

0:00 Introduction to dios beigli
4:44 Making the dough
18:53 Franz Liszt musical interlude
20:14 Making the filling
25:09 Another musical interlude
26:28 Filling and rolling the beigli
30:59 Egg wash
32:41 Docking the beigli

Pastry:
1 Tbsp active dry yeast mixed with 2 tbsp lukewarm milk, set aside until frothy
680g AP flour
3 Tbsp sugar
1/2 tsp salt
5 egg yolks
227g butter, cold, 1/2 cubes
227g full-fat sour cream
Walnut filling:
450-500g walnuts, finely ground
120g or 4 egg whites
340g sugar
zest of 1 lemon
1 Egg white for washing
1 Egg yolk for washing
Dissolve yeast in milk and set aside until frothy. Combine flour, sugar and salt in the bowl of a food processor and pulse a couple of times to combine. Add cubed butter and pulse until the mixture resembles bread crumbs (similar texture to a pastry dough). Add in yeast mixture and then egg yolks and pulse again until just combined. Add sour cream and pulse until dough just starts to come together. You could also do this process by hand: combine the dry ingredients as above in a large bowl and blend in the butter cubes by rubbing it in with your fingers until it resembles bread crumbs. Make a well in the center and add in the yeast mixture and then the eggs. Mix with a fork and add in sour cream until dough just starts to come together. Turn out onto a floured surface and knead for 3-4 minutes until smooth and elastic but not sticky. Divide into 4 pieces, wrap each in plastic wrap and chill for 1 hour or up to 8 hours.
Make filling: Combine egg whites, sugar, walnuts and lemon zest in a medium bowl.
Assemble: Working with one piece of dough at a time (leave the other pieces in the fridge), roll out the dough on an unfloured surface into a rectangle about 10x13 (but it does not need to be exact) and 1/8 thick with one of the long edges toward you. You should not need to flour the work surface for this enriched dough but use a little flour if necessary to keep it from sticking. Spread half of the filling over the dough, leaving a 1-inch border on all sides. Fold the shorter edges over the filling. Fold the long edge facing you over the filling then carefully roll up the rest of the dough just until the far edge of the filling. Brush beaten egg white over the exposed edge then roll up the rest of the log, sealing the edge. Repeat with the other pieces of dough. Cover the rolls with plastic wrap that has been lightly oiled and let proof for 40 minutes. Preheat the oven to 350°F.
Place the rolls on two parchment paper lined baking sheets. Brush all over with yolk then chill for 10 minutes. Brush the rolls with beaten egg white and chill for another 10 minutes. Take a skewer and poke about 15 vent holes in each roll on top and along the sides. Bake at 350°F for 15 min then lower the heat to 325°F and bake another 35 minutes or until golden brown. Cool completely before slicing. Beigli will keep for 1-2 weeks wrapped tightly in plastic wrap at room temperature. It can also be baked and then frozen for 2-3 months. Just thaw to room temperature before serving.Notes:
* The longer you rest the dough before rolling the better. I state 30 minutes in the video but you can let it rest for an hour or up to 8 hours in the fridge.

Of course, as with all heritage recipes there are many variations. The most common way of making beigli filling is using milk or water, I give another beigli recipe using that method here:

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