Ingredients for the preparation of Hungarian
For the test
- Wheat flour 400 grams
- Sugar 80 grams
- 1/2 teaspoon salt
- Dry yeast 8 grams
- Vanilla Sugar 8 grams
- Eggs (room temperature) 2 pieces
- Melted butter 60 grams
- Milk (warm) 80 milliliters
- Water (warm) 60 milliliters
- Fresh cottage cheese 300 grams
- Sugar 4-5 tablespoons
- Vanilla Sugar 8 grams
- Egg (selective) 1 piece
- Raisins (soaked in rum) 30 grams
- Lemon zest to taste
- Egg yolk 1 piece
- Natural yogurt 1 tablespoon with a slide
- Water 1 tablespoon
- Main Ingredients: Raisin, Milk, Cottage Cheese, Yeast Dough
- Serving: 20 servings
Baking tray, kitchen knife, cutting board, rolling pin, plate, mixer, hot pot holders, baking parchment.
Step 1: prepare the dough.
Combine the wheat flour with sugar and salt.
Beat the eggs in a separate plate, then add milk, then water and melted butter.
Then gradually combine the liquid ingredients with flour, laugh and dry yeast, knead the dough.
After your dough becomes a homogeneous mass, you need to cover it with a kitchen towel and leave to rise in a warm place on 1 hour, about.
If you are using a bread machine for kneading, simply pour in the dry ingredients first, then pour out the liquid and add the yeast. Set the appliance to the appropriate mode and wait for the yeast dough to reach.
Step 2: prepare the filling.
With the preparation of the filling, everything is simple. Combine all the ingredients and mix them together very well.
The only thing I would like to note here: do not be lazy and rinse thoroughly with raisins, and then soak it in rum; then your filling and Hungarian, respectively, will turn out even tastier. I tell you exactly.
And adjust the amount of sugar to your taste.
Step 3: sculpt the Hungarians in the classic way.
Roll the dough into a rectangular layer with sides 25 cm x 45 cm, about.
And then cut the dough into squares with sides along 7 cm.
You will get jagged edges on the sides. Cut them, knead them, and then roll them into a layer and cut two more squares.
It turns out the order 20 blanks.
Take one of the blanks and put in its center a curd filling, about a teaspoon.
Connect the opposite edges of the square above the filling. Blind them tightly together.
Now also connect the remaining edges of the dough and your Hungarian is stuck together! All that's left is nothing: to mold the remaining 19 pieces in exactly the same way.
After sculpting, give the Hungarians 30 minutes on a detuning.
Step 4: sculpt unusual Hungarians.
And if you want a little variety, here is another option for Hungarians.
We also need a square.
Make cuts from the middle to each corner.
Now take the corner of one of the triangles and bend it inward, towards the center of the next triangle.
In the same way, bend the corner of the next triangle.
And repeat this action again.
You will get the same blank as in the photo.
It remains only to lay a little cottage cheese with raisins in the center of each piece, and then also give time for detuning.
Step 5: bake the Hungarians.
Set the oven to warm up 180 degrees.
At the same time, beat the yolk with yogurt and water, and with the resulting mixture, grease the Hungarians laid on a baking sheet.
Bake your Hungarian cheesecakes with cottage cheese for 15-20 minutes to an appetizing golden color.
After baking, you need to allow time to cool, and then you can serve it to the table, garnished with powdered sugar, for example.
Step 6: serve the Hungarians.
Hungarians are pastries for dessert. Very tasty with tea and cocoa! Fragrant and sweet, and the yeast dough is airy and very soft. But there is nothing complicated in cooking.
In general, you have a lot of reasons to try and cook Hungarians yourself! I recommend.
Enjoy your meal!
- So that the dough does not stick to the countertop while you roll it, sprinkle it with flour or lay on top a baking parchment.