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  • Update: Hungarian No-Knead Yeast Dough

     marilynfl updated 1 month, 1 week ago 1 Member · 1 Post
  • marilynfl

    August 16, 2021 at 2:59 pm

    I used this dough to make small bite-size nut horns for the wedding. The video explains this dough is used for loaf-size nut rolls and mentions that 3 rolls can be made from this batch and that they should be placed as close together as possible in the pan, explaining they gave each other support while rising, like a team hug or a jock strap.

    (ah, ya, the man filming this cooking lesson didn’t mention that last part. This man was a polite Hungarian gentleman living in Toledo, Ohio sharing his nut roll expertise with the world.)

    I do remember seeing nut rolls as a child with barely-baked sides….not toasty brown like the top and bottom. You’ll soon see why I’m mentioning this now.

    I mixed up a batch, let it sit overnight and used 1/3 of the dough to test out a cheese filling (think cinnamon roll, but with ricotta/cream cheese filling). I rolled up the cold dough rather loosely so as not to squish out the loose filling, placed the 3″ wide roll in the middle of an 12×18 sheet pan and baked it. Note: I did not let the yeasted dough rise at any point.

    That puppy spread to 6″ wide and flattened to 1.5″ high. It was still tasty, but biscotti wide, which is just weird for a sweet bread.

    So last night I mixed up more filling, took another 1/3 of the dough but let it sit out at room temperature for 2 hours. It didn’t double in size, but it did rise somewhat. Then I rolled out the dough, but kept the width only slightly bigger than a bread pan. I spread the filling and rolled up the dough from the short side (pan-length size). Put the rolled dough in a parchment-lined bread pan, covered it with saran and let that rise for an hour. It almost doubled in size. Baked for an hour since it was so much thicker than the wide flat version (baked that for only 25 minutes).

    I’m much happier with this result and felt I needed to provide more info on using this dough. Just saying it was No-Knead didn’t address the spreading issue.

    • This discussion was modified 1 month, 1 week ago by  marilynfl.
    • This discussion was modified 1 month, 1 week ago by  marilynfl.
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