OUR GRANNY’S BEJGLI: TRADITIONAL EAST-CENTRAL EUROPEAN CHRISTMAS PASTRY
Ingredients for two rolls:
300 g flour
120 g butter
10 g yeast (élesztő in Hungarian, you can find it usually in the dairy fridge in supermarkets, it is a small cube in yellow packaging and with red inscription on it)
0.5 dl milk
3 dkg powdered sugar
a pinch of salt
1 egg
Ingredients for the filling:
150 g grounded poppy seed or grounded walnut
100 g sugar
0.5 dl milk
3 teaspoon honey
1 pack vanilla sugar
lemon zest and raisins
Preparation:
Firstly, dissolve the yeast in lukewarm milk, and crumb the butter with flour. Then knead a dough from all the ingredients listed above. The dough should be soft but not stick to your hands. Form two loaves from it, and put them into the fridge for half an hour, until you will have prepared the fillings.
As for the fillings, cook the milk with sugar a bit, then add all the other ingredients (honey, lemon zest, raisins, and walnut or poppy). Let them cool down for a while.
After half an hour, roll one loaf of the dough out to a thin, rectangular shape. Spread one of the fillings on it, and roll up. Then prepare the other roll with the other filling in the same way. Put them on a tray, and brush their top with slightly beaten egg.
Bake them in a preheated oven at 160 °C for 30 minutes.
Alexandra Kocsis, Medieval Studies, Hungary
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