Recipe: Diós kalács

This is my final recipe and final blog entry. Over the last five months I’ve tried enough recipes to make a cookbook with 50 recipes (10 soups, 15 mains, 15 desserts, and 10 extras). I’ve had a lot of fun with all this cooking, and my husband and I have enjoyed eating the fruits of my labors… for the most part. Now on to other projects.

Instead of splitting the dough into two rolls, I rolled the sides in to the center for one large roll.

Instead of splitting the dough, I rolled the sides in to the center for one large roll.

30 grams (1.1 oz) yeast
1 tsp sugar
milk, divided
500 grams (18 oz) flour
1 whole egg
1 egg yolk
1 Tbsp powdered sugar
6 Tbsp melted butter, cooled
pinch of salt
2-3 ounces melted butter
300 grams (11 oz) chopped walnuts
200 grams (7.1 oz) sugar

1. Dissolve the yeast in half an ounce of milk and 1 tsp sugar. (You might need to add some warm water to fully dissolve the yeast.)

2. Once dissolved, add the flour, one whole egg, one egg yolk, powdered sugar, and a pinch of salt. Stir to combine, then gradually add enough milk to make a soft dough.

3. Add the cooled melted butter. (Make sure that the butter cools, as the hot butter will kill the yeast.) Let dough rest until it doubles in size.

4. Knead the dough, then split the dough into two equal parts.

5. Roll out each piece of dough and brush with melted butter. Sprinkle the chopped walnuts and sugar over each, then roll up jelly-roll style.

6. Place each roll on a baking tray lined with baking paper and bake at 180 C for 35 minutes.

Jó étvágyat hozzá! (“Bon Appetite.”)


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