Lekvaros Bukta
These little jam filled buns are delicious, be generous with the jam though or they will end up a bit dry.
Servings
12
Ready In:
2 hours 25min
Good For:
Dessert
Inroduction
About this Recipe
Bukta are little buns with jam inside had all the look and promise of a delicious doughnut, unfortunately I did not add enough jam to mine so they were a bit dry. In hindsight I would roll the dough out more thinly than the recipe suggests maybe 1cm instead of 1inch thick.
This bukta recipe was a fun one to make with the kids, the yeast foamed in the warm milk, the dough was sticky and rose very well. The rolling out stage was not too complicated and adding the jam, meant lots of opportunities to eat jam when I wasn’t looking. They really enjoyed themselves.
The buns are best served warm and the ones I made with the thicker jam were definitely better. I will give these another go, though given the size of my children relative to the bun I would aim to make 24 smaller ones next time.
Thanks Hungarian Tidbits for the recipe.
Enjoy!
Ingredients
- 600g strong white flour
- pinch salt
- 3 tbsp caster sugar
- 2 egg yolks
- 1 egg
- 300ml milk
- 60g melted butter
- 25g yeast
- 1 jar plum butter jam
- for glazing, 1 beaten egg
Step by Step Instructions
Step 1
In a little sugary warm milk dissolve the yeast, leave for 10-15 minutes till starts to rise.
Step 2
Work together with the rest of the ingredients into a soft dough, only add the melted butter at the very end and work it in. It takes 10-15 minute kneading by hand which I do in the mixing bowl. It always looks hopeless at first but eventually transforms into something that resembles to a smooth elastic dough and comes away clean from the bowl and hands.
Step 3
Leave the dough in a lightly oiled bowl and cover with cling film or a cloth, keep in a warm room and let it rise and double in size, about 45 min, but this can vary.
Step 4
Place the dough on a well floured surface and roll it out about an inch thickness.
Step 5
Cut into palm size squares and place a generous dollop of jam in the middle of each.
Step 6
Roll up the sheets with the jam inside and tuck the ends underneath, place in a baking dish one by one with only a small gap between them. They are going to be “batch baked”, so the sides will be touching and need to be separated later.
Step 7
Cover with a cloth and leave it to rest for 30 minutes, it will rise a bit further.
Step 8
Beat one egg and brush the top of the buns. Place in a preheated oven 180°C (350°F), and bake till the top is golden about 25 minutes.
Step 9
Remove from the oven, tip the fused buns out of the baking dish, turn them back top side up and let them cool for a bit.
Step 10
Once just lukewarm, tear into individual pieces, dust with a little icing sugar.
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Chimney Cake
Chimney Cake
Ever popular Hungarian street snack.
Servings
4
Ready In:
1 hour 30min
Good For:
Dessert
Inroduction
About this Recipe
I have been wanting to make Chimney cake or Kutosh for the last couple of years because it looks like so much fun. Given our fantastic weather this is the perfect dessert for the BBQ or open fire if you are camping.
Essentially it is bread dough, coiled around a can, rolled in cinnamon sugar and cooked. Then you coat the inside with chocolate spread of your choice, basically it is the Hungarian equivalent of churros another favourite in this house.
This recipe went down a storm with the little ones and their cousins that were visiting. Thank you to Sorted Food for the recipe.
NB: I have to admit to cheating I bought chocolate spread instead of making ganache.
Ingredients
For the dough
- 500g plain flour
- 14g dried active yeast
- 50g caster sugar
- 5g salt
- 200ml whole milk, warm to tepid
- 3 large egg yolks
- 150g unsalted butter
For the outside
- 200g caster sugar
- 1 tsp cinnamon
- 1 tbsp cocoa powder
For the inside
- 150ml double cream
- 200g dark chocolate
- 50g hazelnuts, chopped and toasted
Step by Step Instructions
Step 1 – Making the dough
Tip the flour into a mixing bowl or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl and the salt to the other. Pour in the milk and start mixing either by hand or in the mixer until it begins to come together. Add the egg yolks and the butter and continue to mix into a dough. Knead for 10-15 minutes until it becomes smooth and elastic, then return to the bowl, cover with clingfilm and leave to prove for 1 hour, or until doubled in size.
Step 2 – Rolling the dough
Preheat a grill to medium-high (or set up your spit roast over an open fire or barbecue)! Scrape the dough out of the bowl and onto a floured surface. Roll the dough out into a thin sheet and cut into long ribbons, then join two ribbons, pressing the dough together to create one very long ribbon. Grease your metal tube (or foil wrapped cans) with a little oil or butter. Spiral the dough from one end of your metal tube to the other, covering the metal but not overlapping the dough. Gently roll the tube over a work surface press the dough together a little. Combine the sugar, cinnamon and cocoa powder on a large plate and roll the dough in it.
Step 3 – Cook
Place the dough rings onto a baking tray and place them under the grill, turning every minute for 10 minutes until they’re golden and crisp on the outside (or attach the tubes to your spit roast and turn over the fire continuously until golden brown and crisp on the outside).
Step 4 – Serve
Leave the dough to cool a little, then slide them off the metal tubes to create a hollow cylinder. Heat the cream to a simmer. Chop up the chocolate, transfer it to a bowl and pour over the hot cream. Leave the chocolate to melt for a moment then stir it into a smooth ganache. Spread the ganache over the inside of the chimneys, then scatter over the hazelnuts so that they stick! Serve up and impress your mates. Makes 4 cylinders.
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Hungarian Goulash
Hungarian Goulash
Delicious hearty stew, perfect for a cold winter’s day.
Servings
8
Ready In:
4 hours 45min
Good For:
Mains
Inroduction
About this Recipe
When I think of Hungary I think of Goulash and this recipe does not disappoint. The rich, meaty, beefy stew with its warming paprika really hit the spot. We made pinched noodles and cooked them in the goulash to accompany the meal, but you can serve it with rice or pasta.
The longer you cook this recipe the more delightful it is. If you have a slow cooker you can bung it in there in the morning and forget about it otherwise just leave it bubbling in the oven or on the stove
There are so many recipes available but I chose one from the Kitchen Sanctuary.
Ingredients
- 3 tbsp vegetable oil
- 900g braising beef
- 2 onion
- 2 cloves garlic
- 2 tbsp tomato puree
- 2 tbsp paprika
- 2 x 400g tinned tomatoes
- 600ml beef stock
- 1 tbsp honey
- 2 red pepper
- 225ml sour cream
Step by Step Instructions
Step 1
Preheat the oven to 170c/325f. Heat up the oil in your dutch oven or cooker-friendly casserole dish. Cut the beef into bit-sized chunks and dredge the beef in the seasoned flour and fry in 2-3 batches until well-browned. Once browned, remove from the pan and place in a bowl.
Step 2
Dice the onion and crush the garlic. Turn down the heat and place the onions in the pan and cook for 2-3 minutes, stirring (try to scrape up a some of the brown bits that may have stuck to the bottom of the pan. Keep the heat low to ensure it doesn’t burn). Add in the garlic and tomato puree, stir, then add the beef back in.
Step 3
Sprinkle the beef with the paprika, salt and pepper and stir to coat, then pour in the canned chopped tomatoes, beef stock and honey. Stir and bring to a simmer. Once simmering, scrape up any bits from the bottom of the pan and stir. Then place a lid on and place in the oven to cook for 3 hours 30 minutes.
Step 4
Check and stir 2 or 3 times during cooking to ensure nothing is sticking and that there is still plenty of liquid (you can add a splash of water if needed).
Step 5
After 3 and ½ hours, add in the sliced peppers, stir and put back in the oven for 30 minutes.
Step 6
Take out of the oven, stir, then swirl the soured cream on top, sprinkle with parsley and serve with pasta and extra sour cream.
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Hungarian Csipetke
Hungarian Csipetke
Hungarian noodles, perfect with stews and soups.
Servings
12
Ready In:
28min
Good For:
Mains
Inroduction
About this Recipe
Noodles are popular in Hungarian cuisine, either being added to stews or soups. After my lacklustre Austrian noodle attempt I thought I’d see if the Hungarian ones were better. Well they are very easy to make – no requirement for special tools.
These ones took no more than 20 minutes to make and were added the Goulash to cook, but you can boil them in water instead. They are tiny lemon seed sized noodles and in looks they remind me of mini gnocchi. I seemed to make an army of them.
If you don’t have a goulash to put them into add them to a soup. I got the recipe from Budapest Cooking Class.
Ingredients
- 1 egg
- as much as is necessary to create a firm smooth dough plain flour
- pinch salt
Step by Step Instructions
Step 1
In a medium bowl mix together the egg, the salt and the flour, and knead with your fingertips until a firm, smooth dough forms.
Step 2
Cover with plastic wrap and let sit for 15 minutes. You can use it immediately if you are in a hurry.
Step 3
Pinch off small pieces of dough about the size of a lemon seed and roll them. Drop them into the soup and cook for about 5-8 minutes.
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Pogacsa
Pogasca
Hungarian cheese biscuit cakes.
Servings
30
Ready In:
3 hours
Good For:
Starter
Inroduction
About this Recipe
We chose to make Pogacsa, small Hungarian cheese biscuits, for our starter. Our family are massive fans of cheesy scones which we usually scoff with soup so I thought these would go down a treat.
The recipe, from Dinner: a love story, is a little more tricky than our cheese scone recipe and the result is much more like a cheese bread.
Nevertheless they are still scrumptious and they look like cute little loaves of bread.
Jo Etvagyat!
Ingredients
- 2 cups plain flour
- 1/2 tsp yeast
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 small baking potato, boiled and mashed
- 4oz sour cream
- 1 egg yolk
- 1 cup cheddar cheese, grated
Step by Step Instructions
Step 1
Mix the plain flour, yeast and salt in a bowl.
Step 2
Rub the butter into the flour mixture with your hands or using the low speed on the mixer until the breadcrumbs are pea sized. Add the mashed potato and mix again.
Step 3
Mix the sour cream and egg yolk until combined. Then pour it into the flour mixture and mix at a low speed until it all comes together.
Step 4
Add the cheese to the dough and mix until combined. Then knead it with well floured hands.
Step 5
Cover in cling film and let it rest for 2 hours.
Step 6
Preheat the oven to 200C. Divide the mixture in two. Roll out the dough on a well floured surface until it is 1/2 inch thick. Make thin horizontal and vertical cuts about 1/4 inch apart in a cross hatch pattern.
Step 7
Cut out circles using a 1 inch cookie cutter. Add the leftovers to the second half and repeat until the dough has been used up.
Step 8
Bake on the middle rack for 20 minutes or until golden brown.
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Rakott Krumpli
Rakott Krumpli
A comforting warm layered potato and sausage bake.
Servings
6
Ready In:
25min
Good For:
Mains
Inroduction
About this Recipe
By Kathy Kerestes, SBS Website
Rakott krumpli, is a layered potato and sausage dish. It is one of our favourite grand prix recipes which we simply had to share. It has all of the ingredients of comfort food; cream, potatoes, sausages, yet it somehow manages to cope with being eaten in the heat of the summer.
One of my monsters refuses to eat egg, so that proved to be an interesting meal time. Nevermind, he simply doesn’t know what he is missing. I highly recommend trying this. It is incredibly simple to make and leaves the house with a lovely smell. We served ours with salad to make it a bit more summery.
Thank you to the Australian website, SBS for the recipe. Enjoy!
Ingredients
- 1 kg potatoes
- 1 tsp vegetable oil
- 2 Csabai Sausage
- 60g melter butter
- 8 hard boiled eggs
- 600g soured cream
- 35g stale breadcrumbs
Step by Step Instructions
Step 1
Bring the potatoes to the boil, then reduce the heat to low and cook for 40 minutes or until just tender. Drain, cool, peel and thickly slice.
Step 2
Heat the oil in a frying pan over a high heat. Add the sausages and cook for 2 minutes or until light golden. Drain on a paper towel.
Step 3
Preheat the oven to 200C. Grease a 40cm deep, round baking dish (we used a rectangular one – it is fine!)
Step 4
Layer one-third of the potatoes in the dish, top with half the eggs and half the sausages. Season with salt and pepper. Spoon 200g sour cream over the first layer.
Step 5
Top with half the remaining potatoes, then the remaining eggs, sausages and potatoes. Season and spread the remaining 400g sour cream. Scatter with breadcrumbs and drizzle the melted butter over the top.
Step 6
Bake for 30 minutes or until golden. Serve and enjoy!