Traditional recipes

Hungarian cake

Hungarian cake

It took : Mix the yeast with 3 tablespoons of sugar +10 tablespoons of warm milk + 2 handfuls of flour, mix well and leave to rise for 10 minutes;

Mix the remaining flour with butter margarine + sugar + rum essence and vanilla sugar, in the middle add the mayonnaise with yeast and incorporate well, add the rest of the milk, knead well and leave in a warm place, cover the bowl with a towel and leave about 120 minutes!

Filling: Beat the egg whites with the sugar, add the ground walnuts + rum essence + finely chopped shit + milk; Mix well for 1-2 minutes;

Rolling, filling: Spread the dough on the table lined with flour, add the filling and spread with a wooden spoon; Roll and put in the oven tray lined with baking paper;

Grease with the yolks mixed with the milk and put in the preheated oven at 200 gr for about 60 minutes until it passes the toothpick test!


In Transylvania there are three types of Easter holidays: Romanian Easter, Hungarian Easter and horse Easter. The & # 8220Hungarian & # 8221, as the Catholic holidays of generic origin (including the Reformed ones) are generically called, usually come first, followed in a week or two by the & # 8220Romanian & # 8221, as the Orthodox are known. Horse Easter never comes. That's why it's not good to be a horse. But if you are Romanian or Hungarian, you are lucky for two holidays. And both Romanians and Hungarians also make a cross for the Easter of the others. That, & # 8220no, you don't know which ones are good & # 8221. The holiday is a holiday, but Romanians are not afraid, before Holy Week, to steal a Hungarian recipe, such as Baigli.

Baigli, the Hungarian cake, is more of a peasant strudel with a cake face than a coil, as we know it. With a thin crust and a thick filling, sweet and vanilla, crumbly and crunchy when it starts to dry & it seems better then! - Baigli is the holiday cake-cake of Transylvania and Banat.

Servings: 8 cozonac, thin and long

Preparation time: 3 hours (kneaded, leavened and baked)

it took

  • 1 kg of flour
  • 2 cubes of margarine (250 gr each) at room temperature
  • 4 tablespoons fermented cream (20% fat)
  • 4 yolks
  • a pinch of salt and a pinch of sugar
  • 250 gr mac
  • 250 gr walnut
  • 4 egg whites
  • 400 gr sugar
  • 200 ml. milk
  • 4 sachets of vanilla sugar

Put the yeast in a bowl and sprinkle sugar on top of it, mixing well. Add the milk and a little flour over the whole composition.
In 10-15 minutes the mayo should start to grow and make blisters on the surface.

2.In a large bowl, mix the flour with a little salt and sugar. Add the mayo, cream and egg yolks. After the mayonnaise has incorporated and you have a crumbly-dry crust between your fingers, add the two cubes of margarine and knead healthily. You will need to have a suitable soft dough that comes off your hands.

3.Put the leavened dough near the oven and start filling.

4. The fillings, walnut and poppy, are made in the same way. For the walnut, melt & # 8211 in a saucepan, on the fire & # 8211 200 grams of sugar and 2 sachets of vanilla sugar in 100 ml of milk. When the milk starts to boil, add 250 grams of ground walnuts. After the walnut is scalded, remove the pan from the heat. After the composition has cooled, mix with 2 beaten egg whites. The resulting composition should be sweet and of a sticky consistency. For the poppy composition, repeat the same operation & # 8211 the most practical is to do the fillings in parallel & # 8211 using the same quantities and replacing only the walnut with poppy seeds. Unlike walnuts, poppy seeds need to be scalded a little better.

Divide the dough into 8 equal pieces (four for walnut baigli, four for poppy seeds). Spread a thin, rectangular sheet of each piece of dough. Using a spoon or spatula, spread the composition. Be careful when slicing so that you don't put more stuffing in one cake than in another! Roll the Baigli and place it in a pan greased with a little oil or on a sheet of parchment. Repeat with the rest.

6.Grease the yolks with yolk on the entire upper surface and bake in the oven at 180 degrees for about 40-45 minutes. Adjust the time according to your oven.

How is it prepared

1. Heat about 100 milliliters of milk and crush the yeast in it.

2. Boil 50 grams of sugar in 100 milliliters of milk over low heat. Then add the poppy seeds and butter. Let the composition boil for about 5 minutes. Stir continuously so that it does not stick. Add the rum essence and then leave the composition to cool.

3. Put the flour on the wooden table and make a hole in the middle. Pour the yeast mayonnaise and 250 milliliters of milk and salt. Knead until you get a thick dough and gradually add the rest of the butter and melted and cooled margarine. Leave the dough to rise for 30 minutes.

4. Prepare the baking tray by lining it with baking paper. Then divide the dough into 4 equal parts and spread the sheets rectangular. Place a layer of poppy seed filling on each sheet of dough.

5. Roll the sheets and then place the Hungarian cake in the tray, side by side. Leave some space between them because there is a chance that they will stick during baking. Grease the surface of the cake with beaten eggs. The fire must be appropriate. The dessert is ready when it gets a copper shade. Good appetite!

Baigli: the recipe of the famous Hungarian cake

Part of the charm of the winter holidays is the sweet smell of cozonac that fills the houses of the Roma at this time of year. Cozonac should not be missing from the holiday table. This year we recommend you to try a different cake and we have prepared below a delicious recipe for baigli, the traditional Hungarian cake with poppy seeds. It is not very difficult to prepare and it is incredibly tasty!

Method of preparation

Put the flour in a large bowl. Add a little warm milk over the yeast. Stir with a teaspoon until dissolved. Cut the butter kept at room temperature, in the right pieces and add it over the flour. With your hands, gently incorporate the butter into the flour until it becomes sandy. Add the yeast dissolved in milk, the yolks, the sugar, a little salt (sprinkle it as far away from the yeast as possible), lemon peel and vanilla essence. Mix lightly by hand and add the milk little by little. After we have finished incorporating all the milk, we knead it a little in the bowl, then we take it out on the work table that we sprinkled with flour. Knead the dough for 3 minutes. Cover with foil and leave to cool for 30 minutes.

Put the milk in a saucepan with the sugar and raisins. Stir gently and leave on the fire until the sugar has dissolved. Take the mixture off the heat and add it over the poppy seeds. Stir until you get a thick paste. If necessary, add more milk.

Put the milk in a saucepan with the sugar and raisins. Stir gently and leave on the fire until the sugar has dissolved. Take the mixture off the heat and add it over the walnuts. Stir until you get a thick paste. If necessary, add more milk.

Take the dough out of the fridge and cut it in half. We put one of the two halves back in the fridge. The other half must be carefully stretched into a fairly thin sheet. We try not to sprinkle flour on the work table. After we have spread the dough, we put the poppy seed filling on it and level it well on the whole surface of the dough. At the end, we take the edges and put them over the filling. We do the same with the other edge. We start to run carefully, and when we reach the end, we grease the edge with egg white to stick. We roll it a little to give it an equal shape. We do the same with the second half of the dough. After we have spread the dough, we put the walnut filling on it and level it well on the whole surface of the dough. At the end, we take the edges and put them over the filling. We do the same with the other edge. We start to run carefully, and when we reach the end, we grease the edge with egg white to stick. We roll it a little to give it an equal shape. Wallpaper a large tray with baking paper (I used the stove tray). We place the two Hungarian cakes in the tray. Grease them with egg yolk, and then with egg whites. We do a few stings to allow the air to come out. Put the tray in the preheated oven and leave them at 180 degrees C for about 40 minutes. Before slicing, we must let them cool to room temperature.

Gulii Stuffed with Dill Sauce and Pork Bone Gulis Soup | Gulii Recipes | Grandma's recipes

Our grandmother cooks two Gulii dishes. They are not heavy to cook and are very tasty. The gully soup is on pork bones, and the stuffed gully is on ground pork. They both taste very good, and I say that it is worth trying the two Recipes of our grandmother, that she gladly shows you her Recipes from her dear grandmother who taught her many delicious Recipes. Thank you for watching our video, and don't forget to subscribe to our Grandma's channel by subscribing to and sharing her videos to support the channel. "Thank you!" #guliiumplute #guliiumplutecucarne #guliiumplutecucarnedeporc #guliiumplutecusosdemarar #guliiumplutecusos #supadegulii #supadeguliicuporc #supadeguliipeosdeporc #supadeguliicuverdeturi #supadeguliitaraneasca #supadeguliifoartebuna #supadeguliidelicioasa #mancarepegulii #retetedegulii # retetedeguliialebunicii # retetelebunicutei #retetelebunicuteinoastre #reteteromanesti #reteteromanestitraditionale #retetetraditionaleromanesti #retetabunicutei,

pork bones about 1.5 kg.
7: guli
2: onion
3: carrots
1: celery
150 grams of rice.
minced meat mixture 500 gr
vegeta 2 tbsp
a little salt
2 dill connection
5 eggs
oil approx. 100 ml
flour a few tablespoons of sauce
milk about 1 liter
1 tablespoon vinegar

Видео Gulii Stuffed With Dill Sauce And Pork Bone Gulis Soup | Grandma's Recipes channel Recipes and Us by Us

650 flour, the best for cake dough

Housewives are always looking for quality products when it comes to preparing goodies for special holiday meals. has compiled a list of types of flour for different doughs.

650 flour is known to have a higher gluten content, being recommended in the preparation of doughs that require leavening such as bread, pizza, focaccia.

The types of flour depend on the degree of refining of the cereals from which they are made, so they can be classified according to the products for which they are intended.

With 000 type flour you can prepare fluffy doughs and light pastry doughs.

480 (or 450) flour is fine and is recommended in pastry products, usually this flour is used in pastries.
The cake flour is type 550 flour. Being harder, it is recommended for any cake dough, biscuits, muffins, bread, tarts, pie sheets, croissants.

Where does the name Kürtöskalács come from?

The name of this Szekler cake is composed of the Hungarian words & # 8222kürtő & # 8221 (meaning chimney) and & # 8222kalacs & # 8221 (coil, cake). So it's a chimney-shaped cake.

The origins of the Szekler cake

There is still no recipe that has been established to be original. However, there are some basic rules on which those who dealt with the origin of the Szekler cake agreed.

Its origin is not clarified either. There is a geographical overlap between the Szekler Land and the areas inhabited by Saxons. It spread earlier, however, in the Szeklerland.

The first known recipe dates from 1784, from the Szekler cookbook of Mrs. Grof Mikes Mária from Zabala (Mag. Zabola, German Gebissdorf), but the recipe from that time did not contain any sugar. Hence its origin and the way of baking known today. By the end of the 18th century, the cozonac had spread throughout the Hungarian-speaking area. In the 19th and 20th centuries, the recipe for the Szekler cake came in almost all Hungarian recipe books. It became known from Lithuania, to the southeast of the Szeklerland, throughout Transylvania and eastern Hungary.

What is certain is that it had the greatest spread and extent in the Szekler Land, they also spread this product in the rest of the country, especially after the revolution.

In terms of ingredients, the dough contains flour, eggs and yolks, lard or butter, yeast, sugar, a pinch of salt. Compared to these, I added lemon peel and vanilla, just like the street vendors at the fairs do. The leavening should last an hour and a half.

As a preparation process, dough strips are made which are applied on a wooden support, in the shape of a spiral, greased with butter or lard. In the lowland cities, in the past centuries, when there were no special shapes, the dough was applied on corn cobs and thus their size was smaller. Since the beginning of the twentieth century. on the surface of the cake, in addition to the butter with which it was greased, a layer of caster sugar was applied, then of walnut (source).

Baking is done on a hardwood fire, in the open air, until the sugar is caramelized. Then it is given through walnut (or in more & # 8222modern & # 8221 variants through cinnamon sugar, coconut) or it is left simple, with caramelized sugar.

It is said to be consumed immediately, as it is hot and steam comes out of it.

My memories related to this Szekler cake go back to the 70's when, as a child, I went skiing in Poiana Brasov. In Brasov there was a Szekler cake and after skiing we went to buy one at a time.

If you do not want to complicate with the cylindrical shapes you can make this cake and flat, on the tray & # 8211 see here the recipe.

They are made from a similar dough wasp nests (recipe here)

No matter how much I make at home (food, cakes, cakes & # 8211 what is mirrored on the blog), I think this Szekler cake is one of the products that will never come out in the house like in the fair, bought from Szekler producers, even if we use the same recipe. The support on which it is baked, the embers, the uniform rotation on each side give a special smell and flavor that can never be achieved in the house.

However, maybe for those & # 8222 hit by lust & # 8221, for those away from home or for those who simply want to try to make this cake at home, I wrote this recipe, adapted to the conditions in my kitchen.

Special cake recipe with sm & acircnt & acircnă

If you have already made several cake recipes and you are looking for something special, we recommend you to try this full cake, which is absolutely delicious. The sm & acircnt & acircnă cake that we present to you below has a generous filling of walnuts and raisins, it is fragrant and fluffy, just as our grandmothers used to prepare. It is not difficult to prepare, it is important to respect the recipe and you will get the most delicious cake you have ever tasted. Here are the ingredients you need and how to prepare them:

Dough ingredients:

  • 2 kg of sifted flour
  • 10 yolks
  • 150 g of greasy butter
  • 100 ml of oil
  • salt
  • vanilla
  • 28 g of dry yeast
  • 200 g of raisins & icircnmuiate & icircn rom
  • 3 tablespoons rum
  • tail of 2 lemons and 2 oranges
  • 200 g of sm & acircnt & acircnă fat
  • 600 g of sugar
  • 1 l milk

Ingredients for filling the cake with sm & acircnt & acircnă:

  • 1 kg of walnut kernels
  • 3 tablespoons rum
  • 100 g of cocoa
  • 300 g of sugar
  • egg white
  • sweet shit

Ingredients for anointing the cake before cooking:

Method of preparation:

  1. Add the yeast over the flour and mix gently, then set aside.
  2. Put a pinch of salt & yolk in the yolks and mix well, then set aside for 15 minutes.
  3. After this time, add the yolks, sm & acircnt & acircna, vanilla, lemon peel, rum, sugar and 3/4 of the amount of milk over the flour and knead the dough well. If you have a kneading robot, leave the dough there for half an hour.
  4. Put a plastic wrap over the bowl of dough and leave it to rise in a warm place for about 30 minutes.
  5. Grease the work surface with a little oil, turn the dough upside down and knead it well for 5 minutes so that the yeast activates again and rises a little more. Put it back in the bowl and leave it to rise for 60 minutes.
  6. Prepare the filling, add the rum, sugar and cocoa powder over the walnut kernel and mix well.
  7. Put the remaining egg whites from the dough over the walnut kernel and continue to mix, until the texture becomes creamy.
  8. & Icircmparte dough & icircn 4 pieces. Each piece will be spread on the work table until a thinner sheet is formed.
  9. Fill the sheet with the filling, then add the raisins and a few pieces of shit, roll the sheet and tighten it at the ends so that it does not run.
  10. Fill two filled pieces of dough and place the filling in a cake pan lined with baking foil.
  11. Do the same with the other two pieces (fill and fill them), then let them rise for 60 minutes.
  12. Grease the cakes on top with a mixture of 2 egg yolks, 1 tablespoon milk and 1 teaspoon sugar.
  13. Put the cozonacs & icircn in the oven at a temperature of 160 degrees Celsius for 15 minutes. After this period, raise the temperature to 180 degrees Celsius and bake for another 50 minutes.
  14. Take it out of the oven, let it cool and serve it with your loved ones.

After trying the cake recipe with sm & acircnt & acircnă, we recommend you to try other delicious cake recipes: Baigli: the recipe of the famous Hungarian cake or the Best 9 cake recipes.

In a bowl or bowl from the food processor, mix 5 tablespoons of sugar, butter, egg yolks and sour cream. Add flour and yeast and process it well until you get a fluffy dough, which you can shape. If the dough seems too soft, add more flour, and if it is too hard, add a tablespoon of milk, continuing to mix.

Put the dough in a bowl, cover it with a towel and set it aside.

To prepare the filling, put the milk and a cup of sugar in a saucepan over low heat until the sugar has dissolved and the mixture has the consistency of a syrup. Add the walnuts and mix well.

Take the pan off the heat, add the lemon juice and raisins and mix well. Allow the filling to cool.

Divide the dough into three equal pieces. On a bottom or on the surface of the table, well cleaned and with flour sprinkled on top, spread one piece of dough at a time so that you get a sheet of 0.5 - 0.75 centimeters. During this time, keep the rest of the dough covered.

Take a third of the raisin and walnut filling and spread it over the dough, leaving about 2 centimeters uncovered at each edge. Roll the dough so that you get a shape similar to a hub and press it so that it sticks well.

Take the roll obtained and place it in a high cake tray, in which you have already put baking paper.

Repeat the operations with each remaining piece of dough.

Beat the egg with a tablespoon of water and with the help of a kitchen brush grease each cake with half of this egg mixture with water, then give them all for an hour in a warm place. After the dough has risen, grease it again with the egg and water mixture, then refrigerate for 30 minutes.

Meanwhile, heat the oven to stage 5, at 190 degrees Celsius.

Put the cakes in the oven and let them bake for about 35-45 minutes, until they turn golden brown.