Hungarian Easter Bread Recipes

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HUNGARIAN COUNTRY BREAD



Hungarian Country Bread image

This is a traditional Hungarian bread with a hard, crispy crust. It takes some time to prepare, but is very cheap and very appreciated. It won't keep for long, since the dough doesn't contain any fat, but the problem seldom arises, since it will be gone in no time. The recipe is from the Swedish magazine "Allt Om Mat".

Provided by Andreacute Grisell

Categories     Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 4

1 ounce fresh yeast or 1 package dry yeast
3 cups lukewarm water
1 tablespoon salt
2 -2 1/2 lbs wheat flour (8 cups)

Steps:

  • Dissolve yeast in water (if using dry yeast, follow instructions).
  • Add most of the flour and the salt.
  • Knead vigorously by hand for 5-10 minutes.
  • Let rise, covered, to double size (1-2 hours).
  • Heat the oven to 450 deg F/ 230 deg C.
  • Knead again, vigorously, for 5 minutes.
  • Shape one big, round loaf and put on a greased baking tray.
  • Cover and let rise for another 45 minutes.
  • Make a few cuts in the loaf with a razorblade.
  • Bake in the oven for 10 minutes.
  • Reduce heat to 400/200 deg and bake another one hour.
  • The crust should become quite brown.
  • Turn off the oven, take out the bread, and brush the bread with water.
  • Put it back in the oven for 15 minutes.
  • Let cool uncovered.

Nutrition Facts : Calories 3117, Fat 23.2, SaturatedFat 4, Sodium 7024.4, Carbohydrate 658.6, Fiber 99.5, Sugar 3.7, Protein 122.3

HUNGARIAN EASTER BREAD



HUNGARIAN EASTER BREAD image

Categories     Bread     Bake     Easter

Yield 6-7 loaves

Number Of Ingredients 8

1.5 quarts milk, half and half or combination
1# butter
3 cups sugar
2 t cinnamon
3 packages yeast
6 large eggs beaten
1 T salt
5# flour

Steps:

  • Scald the milk then add butter and sugar. As butter is melting transfer to bowl to cool and stir to dissolve sugar. Sift together flour and salt. When cool (105-115 degrees) add salt and cinnamon then add the yeast and the beaten eggs. Mix wet ingredients into flour add raisins. The dough will be very sticky, much more than other yeast breads. Let rise for 2 hours, punch down. Then let rise another 2 hours and punch down. Divide dough into 6 (7 if no braids) pans and poke exposed raisins into dough. Let rise 1 more hour. Do not brush with egg brush with Crisco. Bake 40-50 minutes 350 degrees.

PASKA EASTER BREAD



Paska Easter Bread image

Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 1/3 cup sugar, divided
4 cups warm water (110° to 115°), divided
1 cup nonfat dry milk powder
13-1/2 to 14-1/2 cups all-purpose flour, divided
6 large eggs, room temperature, beaten
1/2 cup butter, melted
1 tablespoon salt
EGG GLAZE:
1 egg
2 tablespoons water

Steps:

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

HUNGARIAN CHRISTMAS BREAD



Hungarian Christmas Bread image

Make and share this Hungarian Christmas Bread recipe from Food.com.

Provided by Charmie777

Categories     Yeast Breads

Time 2h20m

Yield 2 loaves

Number Of Ingredients 15

1 (1/4 ounce) package dry yeast
1 teaspoon sugar
2/3 cup warm water
1 cup butter, at room temperature
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon peel
1/4 cup non-fat powdered milk
2 1/2-3 1/2 cups unbleached flour
1 cup ground poppy seed
1 cup sugar
1/2 cup raisins
1/2 cup milk
1 egg, beaten with
1 teaspoon water

Steps:

  • In a small cup, dissolve the yeast and sugar in the water. Let stand for a few minutes.
  • Meanwhile, combine the butter, sugar, salt, 1 tbsp lemon peel, and.
  • milk in a large mixing bowl. Then add 2-1/2 cups of flour alternately with the yeast mixture. Blend the dough well.
  • Turn the dough out onto a floured board. Knead for about 10 minutes until the dough is smooth and not sticky.
  • Add more flour as necessary. Put the dough into a greased bowl, turning so the top is greased. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
  • While the dough is rising, prepare the filling:.
  • Combine the poppy seeds, sugar, raisins, milk, and the rest of the lemon peel in the top half of a double boiler. Cook it over hot water until the mixture is of spreading consistency. Stir constantly. It should thicken in about 10 minutes. Remove from heat and cool to room temperature.
  • Punch the dough down, divide in half, and roll each piece into a long rectangle about 1/4-inch thick.
  • Spread the filling on top of each piece, then roll up. Pinch the seams together so the filling can't come out.
  • Place the rolls on a large greased baking sheet and brush with the glaze.
  • Cover the rolls with wax paper laid across water glasses so the paper doesn't touch the dough. Let rise again for 30 minutes.
  • Apply a second coat of glaze.
  • Bake the loaves in a preheated 325 F oven for about an hour. If the top browns too rapidly, cover loosely with aluminum foil. Cool on a wire rack.

Nutrition Facts : Calories 2501.5, Fat 130.2, SaturatedFat 64.3, Cholesterol 361.3, Sodium 1405.9, Carbohydrate 304.9, Fiber 14, Sugar 166.8, Protein 43

EASTER CHEESE - HRUDKA



Easter Cheese - Hrudka image

Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!

Provided by Bryan Burns

Time 10h35m

Yield 32

Number Of Ingredients 5

12 eggs
1 quart whole milk
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon, or to taste

Steps:

  • Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
  • Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g

AUNT BETTY'S HUNGARIAN NUT ROLL



Aunt Betty's Hungarian Nut Roll image

This recipe was from my favorite aunt. Our family always looked forward to going to her home, and she would always serve this delicious Hungarian nut roll.

Provided by john zelahy

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 48

Number Of Ingredients 18

2 (.25 ounce) packages active dry yeast
warm water as needed
¾ cup white sugar
½ cup shortening (such as Crisco®)
1 ½ tablespoons shortening (such as Crisco®)
½ cup butter, melted
5 egg yolks
1 egg
2 teaspoons vanilla-butternut flavoring
1 teaspoon ground nutmeg
1 teaspoon salt
8 cups all-purpose flour
2 cups warm milk
6 egg whites
8 cups chopped pecans
¾ cup white sugar
½ cup honey
1 teaspoon vanilla extract

Steps:

  • Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
  • Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
  • Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
  • While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
  • Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
  • Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
  • Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 303 calories, Carbohydrate 28.6 g, Cholesterol 30.6 mg, Fat 19.7 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 76.2 mg, Sugar 10.6 g

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