How To make Budapest Tea Bread
1/2 cup brown sugar
3 tablespoons cocoa
3 tablespoons cinnamon
1/4 cup raisins
3/4 cup walnuts or pecan pieces
1 1/2 sticks margarine
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs -- slightly beaten
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch salt 14 ounces sour cream, regular or no-fat
Preheat oven to 350. Grease and flour a large Bundt pan and set aside. In a small bowl combine brown sugar, cocoa, cinnamon, raisins and nuts. Set aside .
In large mixing bowl, cream together margarine and sugar. Add vanilla and eggs, mixing to blend.
In a separate bowl, sift together flour, baking soda, baking powder and salt. Add dry ingredients to the large mixing bowl. Mix well. Add sour cream and mix to blend.
By hand, fold in brown sugar-nut mixture. Pour batter into prepared Bundt pan and bake in 350 oven for 50-60 minutes, until done.
How To make Budapest Tea Bread's Videos
Kürtőskalács - Trdlo - Trdelnik
Aprende cómo elaborar en casa estos Kürtőskalács - Trdlo - Trdelnik y cómo rellenarlos.
El kürtőskalács [kourtoesch-kaalatsch] es una especialidad típica de la gastronomía húngara de Transilvania. Fue la panadería de los Szeklers, especializada en eventos como bodas, bautizos... quien creó este pastel tan famoso hoy en día.
Se trata de un dulce elaborado con una masa levada que se enrolla sobre un rodillo de madera para cocerlo sobre ascuas. El exterior se pincela con mantequilla y se recubre con azúcar y canela, mayormente, aunque también pueden espolvorearse con frutos secos. El primer registro conocido que menciona estos pasteles horneados en un asador giratorio sobre cenizas data de la época medieval (alrededor de 1450) y se encuentra en un manuscrito de Heidelberg. La descripción menciona una tira de masa levada que tiene que ser enrollada en forma de espiral alrededor de un cilindro de hornear pincelada con yema de huevo antes de hornear.
Learn how to elaborate at home these Kürtőskalács - Trdlo - Trdelnik and how to fill them.
The kürtőskalács [kourtoesch-kaalatsch] is a typical specialty of the Hungarian gastronomy of Transylvania. It was the Szeklers' bakery, specialized in events such as weddings, baptisms... who created this pastry so famous nowadays.
It is a sweet made with a dough that is rolled up on a wooden roller to bake it on embers. The outside is brushed with butter and covered with sugar and cinnamon, mostly, but can also be sprinkled with nuts. The first known record that mentions these cakes baked on a spit over ashes dates from medieval times (around 1450) and is found in a manuscript from Heidelberg. The description mentions a strip of leavened dough that has to be wound in a spiral shape around a baking cylinder brushed with egg yolk before baking.
Kürtőskalács - Trdlo - Trdelnik (Receta en el blog/Recipe on the blog)
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Turkish Delight - Dished #Shorts
On today's Dished #shorts we're making Turkish Delight Candies
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If you love this how-to-make Turkish delight recipe let us know what you think in the comments below! #dished #turkishdelight #lokum
Ingredients for making Turkish delight:
4 cups Sugar
4 1/2 cups Water
2 tsp Lemon juice
1 tsp Lemon zest
1 1/4 cup Cornstarch
1 tsp Cream of tartar
1 tsp Vanilla Extract
2-4 drops Red Food Coloring
1/2 cup Powdered Sugar
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Hungarian Recipes - Pumpkin Bar Cake with Star Anise - Danubius Hotels
The gastronomic series of Danubius Hotels shows how to make Hungarian dishes: Pumpkin Bar Cake with Star Anise. Please subscribe to our YouTube channel:
Bar cakes can be made with almost anything: apples, cherries, plums, or even fresh cheese. Why not try this version with flavourful pumpkin? Just make sure you have enough filling left for the cake, as most people cannot resist snacking on the honey-sweetened purée as they go...
Ingredients:
Cake:
250 g butter or margarine
300 g flour
100 g powdered sugar
3 eggs
salt
Filling:
½ kg pumpkin
150 g honey
2-3 pieces star anise
salt
First, prepare the pumpkin filling. Warm the honey and add the star anise and finely cubed pumpkin. Salt lightly, then bake until soft. Make the dough: knead together the flour, powdered sugar, eggs, softened butter, and a little salt. Divide the dough in two. Roll into two circles. Place one of the circles over the bottom of a round spring-form or pie pan and bake for a few minutes. To prevent the dough from rising too much, cover with a piece of baking paper and weigh down with ceramic baking beads. When it is clear that the crust has dried somewhat, remove from the oven, remove the weights, fill with pumpkin, and cover with the other dough circle. Trim the edges, puncture the dough with a fork, and brush with beaten egg. Drizzle the top with a small quantity of honey, place in an oven pre-heated to 150 degrees, and bake 20 minutes until done.
Tip: If you don’t have ceramic baking weights available, dried beans work just as well!
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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.
Trying British food as a non-British - PIE AND MASH