The Hungarian Girl » Hungarian foods

Carnival doughnuts

The Hungarian Girl — Tue, 22 Feb 2011 22:20:36 +0000

In Hungary, Carnival is known as Farsang. Hungarians celebrate this pre-Lenten festival with fatty foods like doughnuts.

Farsang is known as the carnival season in Hungary, is the time where Hungarians celebrate with rich and fatty foods. In particular, the Fánk, similar to a doughnut is a common treat for many locals.

Ingredients

1 tsp (8 grams) active dry yeast
2 cups (474 ml) warm milk
1/2 cup (125 grams) granulated sugar
1/2 tsp salt
2 large eggs
1 tsp (5 ml) vanilla extract
1/2 cup (125 grams) unsalted butter, at room temperature
4 1/2 cups (560 grams) all-purpose flour
At least 4 cups (1 liter) oil for deep-frying
Sugar for garnish
Apricot jam

Directions

(Note: This recipe requires the use of a stand mixer. However, you can also make these doughnuts by hand).

In the bowl of a stand mixer, dissolve the yeast in the warm milk.

Add the sugar, salt, butter, eggs, vanilla and mix until incorporated. Add the flour one cup at a time while mixing on low speed until the dough is smooth and elastic about 5 -7 minutes. If the dough is too sticky, add more flour.

Form the dough into a large ball and transfer it to a bowl. Cover and let rise until doubled in bulk for 2 1/2 hours.

Punch down dough. On floured surface, roll out the dough to 1/2-inch thickness. Using a round cutter, cut out doughnuts and cut out a smaller circle in the centre. Transfer doughnuts to floured baking sheet. Cover and let rise for 1 hour.

Deep-fry for 1 – 2 minutes until lightly browned on both sides. With slotted spoon, remove to paper towels.

Sprinkle with fine sugar and serve with hot apricot jam.

Christmas poppy seed rolls

The Hungarian Girl — Thu, 18 Nov 2010 02:27:56 +0000

Poppy seed rolls also known as Beigli is a traditional Hungarian pastry that is often baked for the Christmas season.

No other time are poppy seed rolls most enjoyed than during the Christmas season especially in Hungary and other parts of Central and Eastern Europe.

These sweet rolls have always been a favorite and almost every family prides themselves on having a great recipe to make them.

For this recipe, I have chosen to add a citrus glaze on top. You can also decorate your rolls with various nuts and dried fruits if you want to give it a more festive look.

Happy baking!

Ingredients

Dough

1 cup (250 ml) of warm water
2 packages (16 grams) of active dry yeast
1/2 cup (115 grams) unsalted butter, melted
1/2 sugar (115 grams)
3 large eggs, at room temperature
1 teaspoon salt
4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading

Poppy Seed Filling

1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
1 1/4 cups (250 grams) ground poppy seeds
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
5 tbsp honey

Lemon Glaze

3/4 cup (85 grams) powered sugar
2 tbsp unsalted butter
1-2 tbsp fresh lemon juice

Other

1 egg for glazing with 4 tbsp (50 ml) of water
Nuts and dried fruits for garnish

Directions

Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.

Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.

Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.

Form the dough into a large ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.

Meanwhile, to make the filling; add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest and honey. Allow filling to cool before using.

Preheat oven to 350°F (180°C) and line a standard baking sheet with parchment paper.

Using a sharp knife or pastry cutter, divide the dough into two equal parts. Roll out each piece into a rectangle measuring about 14 x 12 inches. Spread the dough with the nut or poppy seed filling leaving a margin of at least an inch on all edges. Just be careful not to add too much filling or your roll might erupt in the oven! Roll up lengthwise, ensuring that the rolls remain tight and firm.

Cover rolls with a cloth and let it rise again, 45 – 60 minutes.

Carefully transfer the rolls onto the baking sheet. Brush rolls with egg mixture. Bake for 30 minutes or until golden brown and firm to the touch. Allow rolls to cool.

To make lemon glaze, beat butter until soft and smooth. Gradually beat in powered sugar. Beat in 1 tbsp lemon juice. If glaze is too thick to spread, add a little more juice, 1 tsp at a time.

Drizzle over cooled rolls. Garnish with nuts and dried fruits.

Classic Hungarian cakes & pastries

The Hungarian Girl — Thu, 05 Nov 2009 18:03:28 +0000

Dobostorta is one of the most famous cakes in Hungary. It was created by Hungarian confectioner József C. Dobos in 1884.

Hungary is known for it’s variety of cakes and pastries.

Here are just a few of the favorites.

Dobostorta

Stacked with several layers of chocolate buttercream and topped with a thin crust of caramel, Dobostorta is a rich and elegant cake. It was created by Hungarian confectioner József C. Dobos in 1884. Dobostorta was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. Soon afterwards, it became a sensation around the world.

Rigó Jancsi

Rigó Jancsi is a cubed shaped chocolate sponge cake with chocolate cream filling in the centre. The cake was named after Rigó Jancsi, a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of E. B. Ward, American millionaire and the Belgian Prince de Caraman-Chimays wife. The affair shocked aristocratic Parisian society when it became public knowledge.

Esterházy Torta

Esterházy Torta is a rich layered almond and walnut cake with a fancy fondant glaze. It was named after Pál Antal Esterházy who was a member of the noble Hungarian family Esterházy. The cake is also widely popular in Austria and Germany.

"Esterházy Torta" was named after Pál Antal Esterházy who was a member of the noble Hungarian family Esterházy.

Puncstorta

Puncstorta is a jelly roll sponge cake which is soaked in rum with dried fruits and topped with a bright pink frosting. Underneath the frosting there is a thin layer of strawberry jam.

Krémes

This delightful treat is also known as a custard slice. It features layers of flaky pastry with custard cream and dusted sugar on top. Its exact origins are unknown but its believed the Hungarian city of Szeged or the Italian city of Napoli may have inspired the recipe.

Rákóczi Túrós

Rákóczi Túrós is a pastry with a short crust topped with curd cheese, a lattice of meringue and apricot jam. It was invented by Hungarian pastry chef János Rákóczi in 1958 for the Hungarian restaurant at the Brussels World Fair.

Indiáner

Balls of jelly roll that are sliced in half and filled with whipped cream, and glazed in chocolate. The delicate pastry was invented in the 19th century for a theatre in Vienna.

Top 10 Hungarian Foods!

The Hungarian Girl — Sun, 16 Aug 2009 03:02:50 +0000

Statue of Saint Stephen in Budapest, Hungary.

In honor of Saint Stephen’s Day on August 20th, a national holiday in Hungary marking the state of the nation. I’ve decided to feature a posting of the top 10 Hungarian foods.

Enjoy!

10. Beigli

Beigli is a sweet bread roll filled with poppy seeds, raisins and walnuts. It is most often prepared for holidays like Christmas and Easter.

9. Sour Cherry Soup

Cherries are abundant in Hungary during the hot summers. This cold soup is wonderfully refreshing and flavorful.

8. Winter Salami

You don’t have to be Hungarian to recognize this famous salami! Winter Salami can be found all around the world including at your local deli. The salami is based on a century old producing tradition from the city of Szeged. It is packed with flavor and cured to perfection.

7. Debreceni Sausage

Hungarians are serious meat eaters. There is no doubt Hungary is well-known for having excellent sausages which includes Debreceni. This flavorful treat was named after the Hungarian city of Debrecen. It contains pork that is spiced with paprika, garlic, pepper and marjoram.

6. Fisherman’s Soup

Fisherman’s Soup also known as Halászlé is a hot and spicy river fish soup. It is a favorite among locals and tourists especially around the Danube and Tisza river regions.

5. Palacsinta

Who could resist fried crepes?

4. Dobos Torte

Stacked with several layers of chocolate buttercream and topped with a thin crust of caramel, Dobos Torte is a rich and elegant cake. It was invented by Hungarian confectioner József C. Dobosin in 1884. If your looking to indulge this is must have dessert!

3. Tokaji Wine

This sweet wine has a long and distinguished history. For centuries, it was the favorite among royalty such as Louis XIV of France, Gustav III, Peter the Great, and even great composers like Beethoven.

Tokaji Wine became the subject of the world’s first appellation control, established several decades before Port wine, and over 120 years before the classification of Bordeaux.

Today, it is still recognized as a highly esteemed wine and has won several international awards.

2. Chicken Paprikash

Tender chicken simmered in broth with onions and paprika then mixed with sour cream. A traditional Hungarian dish that is truly irresistible!

1. Goulash

There is no dish more known to Hungary than goulash. It is a staple in every Hungarian home. Although, it can be made in a variety of different ways, there’s no disagreeing that using fine ingredients like paprika is what makes goulash so great.

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Poppy seed & walnut roll: recipes

The Hungarian Girl — Tue, 31 Mar 2009 18:27:22 +0000

Poppy seed rolls are traditional sweet breads known throughout Central and Eastern Europe.

Overview

There are many types of cake and bread rolls that are made throughout Central and Eastern Europe.

One of the most popular is the poppy seed roll. These specialty treats are filled with walnuts or ground poppy seed in the center with a flaky golden crust around the edges. The dough is often flavored with lemon, orange zest or even rum.

In Hungary, these rolls are known as “beigli.” Elsewhere such as in Croatia, there known as “makovnjaca” (poppy seed roll) and orehnjaca (walnut roll). In Poland, their called “makowiec.”

You can also buy ready made poppy seed or walnut filling if you want to spend less time preparing the rolls.

Below are a few links for different recipes on how to make these delicious and unique rolls.

Recipes

Hungarian Walnut Roll Recipe With Step-By-Step Instructions – Desszert.com
http://desszert.eu/en/Bejgli-Hungarian_Walnut_Roll

Croatian Poppy Seed Roll Recipe – The Wordwide Gourmet
http://www.theworldwidegourmet.com/recipes/makovnjaca-croatian-poppyseed-roll

Croatian Poppy Seed Roll Recipe – Canadian Living
http://www.canadianliving.com/food/cooking_school/cooking_class_croatian_poppy_seed_roll_recipe.php

Polish Poppy Seed Roll Recipe – The Fresh Loaf
http://www.thefreshloaf.com/recipes/makowiec

Poppy Seed Roll Recipe – Taste of Home
http://www.tasteofhome.com/Recipes/Poppy-Seed-Roll

Walnut & Poppy Seed Rolls – BBC Good Food
http://www.bbcgoodfood.com/recipes/8970/walnutpoppy-seed-rollsbeigli