Hungarian sweet bread

Name: Hungarian sweet bread - Coralia B.
Ingredients: I used: Dough! 600 g flour + 5 tablespoons 250 g butter or margarine 2 packets of yeast 4 tablespoons salt 1 packet of vanilla sugar 1 teaspoon of rum essence 300 ml warm milk + 10 tablespoons Filling

Dessert - Hungarian sweet bread by Coralia B. - Recipia

Hungarian Sweet Bread The first time I made this sweet bread, it disappeared very quickly. The dough is fluffy, and the filling combines walnuts, Turkish delight, and a hint of rum. The recipe uses a single sheet of dough, which is rolled out, filled, and rolled up before being placed in the baking pan. Quick Info Total Time: about 3 hours and 10 minutes, including rising and baking Preparation Time: the exact working time is not specified; the dough needs to rise for about 120 minutes Rising Time: about 120 minutes Baking Time: about 60 minutes Servings: the number is not specified; the sweet bread is sliced after cooling Difficulty: medium Recipe Type: homemade sweet bread, suitable for holidays or family desserts Ingredients For the dough 600 g flour, plus an additional 5 tablespoons 2 packets of yeast 250 g butter or margarine 3 tablespoons sugar for the starter 4 tablespoons salt, according to the original recipe 1 packet of vanilla sugar 1 teaspoon rum essence 300 ml warm milk, plus 10 tablespoons for the starter For the filling 150 g ground walnuts 2 teaspoons rum essence 4 tablespoons sugar 2 egg whites 2 cubes of Turkish delight, flavored with lemon and orange 5 tablespoons milk For brushing 2 egg yolks 4 tablespoons milk Preparation Method 1. Preparing the starter Put the yeast in a bowl and mix it with the 3 tablespoons of sugar, 10 tablespoons of warm milk, and about 2 handfuls of flour. Mix until you get a homogeneous composition, then let it rise for about 10 minutes. The milk should be warm, not hot. In too hot a liquid, the yeast can lose its effectiveness. 2. Kneading the dough Put the remaining flour in a large bowl. Add the butter or margarine, sugar, rum essence, and vanilla sugar. In the center of the flour, add the yeast starter and start incorporating the ingredients. Gradually pour in the remaining milk and knead well until the dough becomes cohesive and smooth. The amount of flour is indicated in the recipe as 600 g plus 5 tablespoons, and about 2 handfuls are used in the starter. Therefore, it is more practical to incorporate the flour gradually, without adding it all at once. Cover the bowl with a towel and let the dough rise in a warm place for about 120 minutes. 3. Preparing the filling Separate the egg whites from the yolks. Beat the egg whites until foamy together with the 4 tablespoons of sugar. Add the ground walnuts, rum essence, finely chopped Turkish delight, and the 5 tablespoons of milk. Mix the composition for 1-2 minutes until the ingredients are well combined. The Turkish delight is easier to cut into small pieces, so it distributes better in the filling and does not hinder the rolling of the dough. 4. Rolling out and filling the dough After the dough has risen, turn it out onto a floured surface and roll it out into a sheet. Spread the filling over the dough and smooth it out with the back of a wooden spoon, in as even a layer as possible. Leave the edges easy to roll, without gathering all the filling in one area. Roll up the sheet of dough and place the sweet bread in a baking pan lined with parchment paper. 5. Brushing and baking Mix the 2 egg yolks with 4 tablespoons of milk. Brush the sweet bread with this mixture, using as even a layer as possible. Place the pan in a preheated oven at 200 degrees Celsius. Bake the sweet bread for about 60 minutes, until golden brown and passes the toothpick test. The test is done in the part of the dough, not in an area where there is a lot of filling. If the toothpick comes out with raw dough, the sweet bread needs more time in the oven. Why I make this recipe often I love that the dough is made from simple ingredients, and the filling does not require separate cooking. The walnuts and Turkish delight provide enough flavor, and the aroma of rum is felt both in the dough and in the filling. Additionally, the sweet bread slices easily after cooling and is perfect to serve with coffee or at holiday meals. Tips and variations Tips Let the dough rise in a warm place and cover the bowl with a towel, as indicated in the recipe. If the room is cold, the rising may progress more slowly, and the dough should be monitored by volume, not just by the clock. Do not spread the filling while the dough is very hot or excessively soft. After rising, work it on a floured surface so it can be rolled out and rolled without sticking. The Turkish delight should be chopped finely before being added to the composition. Large pieces can make rolling more difficult and can remain gathered in one part of the sweet bread. Substitutions Butter can be replaced with margarine, as specified in the recipe. For the filling, ground walnuts, Turkish delight, milk, sugar, and egg whites are used, and these components should be preserved to achieve the indicated composition. Turkish delight flavored with lemon and orange can be used in the form mentioned in the recipe. If the variety changes, the final flavor of the filling will also change. Variations You can use only lemon-flavored Turkish delight or only orange-flavored Turkish delight if you do not have the indicated combination on hand. Also, the aroma of rum can be adjusted according to preference, keeping the basic quantities from the recipe. For a more evenly distributed filling, spread the walnuts and Turkish delight over the entire sheet before rolling. In the basic recipe, all the filling ingredients are mixed together for 1-2 minutes. Serving Ideas The sweet bread is sliced after it has cooled sufficiently so that the filling remains inside and the slices do not fall apart. It can be served plain, with coffee, tea, or milk. Frequently Asked Questions How long should the dough be left to rise? In the recipe, the dough is left in a warm place for about 120 minutes, covered with a towel. The time may vary depending on the temperature in the kitchen, so it's good to check if the dough has increased in volume. Can I use margarine instead of butter? Yes. The recipe mentions 250 g of butter or margarine for the dough, so you can use whichever is available. At what temperature is the Hungarian sweet bread baked? The sweet bread is placed in a preheated oven at 200 degrees Celsius and baked for about 60 minutes. At the end, it is checked using a toothpick. How is the filling prepared? The egg whites are beaten foamy with sugar, then the ground walnuts, rum essence, finely chopped Turkish delight, and milk are added. The composition is mixed for 1-2 minutes. What do I do if the Turkish delight is hard to cut? Cut it into small pieces before adding it to the filling. This way, it mixes more easily with the walnuts and does not hinder the spreading of the composition on the dough. Nutritional Values The values below are estimates and may not be accurate, as the recipe does not specify the weight of the Turkish delight cubes, the number of slices, and the exact amount of sugar used in the dough outside of the 3 tablespoons in the starter. As a reference, for a slice of approximately 100 g, the sweet bread may have: Calories: approximately 330-380 kcal Protein: approximately 7-9 g Carbohydrates: approximately 40-48 g Fats: approximately 16-20 g The value depends on using butter or margarine, the size of the slice, and the actual amount of Turkish delight and sugar in the final product. The original recipe mentions 4 tablespoons of salt in the dough; if this amount is correct, the sodium intake will be very high, so it is worth checking before preparation. Storage and Reheating After cooling, keep the sweet bread covered at room temperature to prevent it from drying out. Cut only the amount needed for serving and keep the rest wrapped. The recipe does not specify a method or time for reheating. If you want to serve it warm, only heat the slice or portion being consumed, without letting the whole sweet bread dry out through repeated heating.

Hungarian sweet bread

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