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Hungarian Yeast Pastry

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These small pastries go down nicely with a glass of wine and some cheese. The dough is folded like puff pastry, except there is no additional butter to be folded in. Instead of being flaky, the result is just a tad fluffier and with a couple of sheets of dough showing. Interesting technique.

Hungarian Yeast Pastry

  • 15 fresh yeast
  • 3 tbsp warm milk
  • Pinch of sugar
  • 75g sour cream
  • 2 egg yolks
  • 300g strong white flour
  • 3 tbsp icing sugar
  • 1/2 tsp sea salt
  • 100g cool butter, cut into cubes
  • 1 beaten egg, poppy seeds as topping
  1. Dillute the yeast in the warm milk and let stand for 5 minutes
  2. Combine everything except the butter, knead for 3 minutes, then add the butter and mix everything to a smooth dough. Let rest in the fridge for 20 minutes.
  3. Roll out to a rectangle measuring 15cmx30cm. Fold one third into the center, then fold the remaining third on top of that. Roll out to the same size again, then fold the smaller sides into the center, then fold (close) this like a book. You have now created 12 layers. Put dough into fridge for 30 minutes.
  4. Roll out to a 15cmx30cm-rectangle, then fold again like in step “3.”
  5. Roll out to a 15cmx28cm to a thickness of about 1cm. Cut into 12 pieces. You can also cout out round shapes with a glass.
  6. Brush with beaten egg, then sprinkle with poppy seeds or sesame seeds. Bake at 200°C for 17 – 20 minutes.

Source: Rick Rodgers: Das Kaffeehaus

Written by theinversecook

2 December 2007 at 21:21

Posted in books, cake, food, Uncategorized

Tagged with ,

One Response

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  1. Sieht sehr appetitanregend aus :-)

    Petra aka Cascabel

    4 December 2007 at 00:23


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