Hungariancountrybread Recipes

UKRAINIAN COUNTRY BABKA

Steps:

• In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes.
• In a large bowl, beat the eggs, salt and 1 cup white sugar until light and fluffy. Stir in the melted butter and lemon zest. Stir in the sponge, then gradually mix in the flour. Knead in the bowl for about 10 minutes, then knead in the raisins. Cover and let rise in a warm place until doubled in volume.
• Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C).
• Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). Continue baking the bread for another 40 minutes. Avoid letting the top get too brown, if it begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the pans and cool on a wire rack.

HUNGARIAN COUNTRY BREAD

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.

JULIA CHILD'S HUNGARIAN SHORTBREAD BY CHARLES

Steps:

• The Jam:.
• Place rhubarb, sugar& water in a saucepan.
• Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
• Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
• Cool the jam.
• Shortbread:.
• Whisk the flour, baking powder& salt together, set aside.
• In another bowl beat the butter until it is pale and fluffy.
• Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
• With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
• Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
• Freeze the dough for at least 30 minutes.
• Assembling& Baking:.
• Preheat oven to 350F with rack in center of the oven.
• Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater).
• Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
• Spread with the Rhubard jam (or jam, preserve of your choice).
• Grate the remaining ball of dough on top, pat gently so it is evenly spread.
• Bake for apprx 40 minutes or until it is golden.
• As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
• Cut into bars.
• The size& shape is up to you.
• It is nice served with a dab of whipped cream.

HUNGARIAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
• Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.