Hungarian No-Knead Yeast Dough

marilynfl

Moderator
Yeast recipe:
4 C AP flour
3 TBL (I used 1/4 C sugar—quicker to measure)
1 tsp salt (I used Diamond kosher)
4 egg yolks
1/2 LB (2 sticks) butter, melted and cooled
1 C 1/2 & 1/2
1 pgk regular dry yeast (NOT instant, bread or Platinum)
1/4 C warm milk
pinch salt
Mix dry ingredients
Mix wet ingredients
Hydrate to proof yeast mixture (sprinkle slowly into warm milk so it doesn’t clump) for 5 minutes
Add all wet ingredients to dry ingredients and stir. Dough will look rough and slaggy. Wrap in Saran wrap and refrigerate OVER NIGHT.
Dough may still look a bit sticky, but don’t worry. Sprinkle flour on work surface and on dough and roll to desired thickness. I cut 400 gram slabs of dough which made ~2 dozen nut horns from 3” squares of dough….so 6 dozen pieces from the whole recipe.
My nut filling was a bit different than the one on the video:
3 cups ground nuts
1/2 C milk (I used less)
1/4 C EACH white sugar, brown sugar, honey
2 TBL melted butter
1 egg
1/2 tsp EACH cinnamon, vanilla, nutmeg
Cook for about 5 minutes. Cool to use.
I forgot to note that I brushed the corners of the 3” square dough with beaten egg, folded one side over the nut filling (piped out with pastry bag that unfortunately resulted in looking like dog poop…oh well), pressed down to seal, pulled the other corner over and pressed down to seal. Then I brushed the entire pastry with egg wash.

I baked ~350 degrees for 22-25 minutes. Mom’s oven was acting goofy and I had to keep adjusting the temperature.

I sprinkled with powdered sugar and then lightly dusted with freeze-dried raspberry dust to tie them in with chocolate raspberry mini tarts.

Oh, one more thing. Do NOT just dump the package of dry yeast in the warm milk—it will clump, not dissolve and totally ruin an entire batch of dough because you will think that it would eventually break down. it won’t. So just don’t do it.

Instead, gently sprinkle the yeast as if making polenta and stir constantly. That method works.

 
Oli, at the end of the video the demonstrator said you could use fruit (like apricot) pastry filling—but said not to use apricot jam. He said there are stabilizers in the pastry stuff as opposed to just sugar in jam. I assumed that meant the jam would melt with the long cooking time.

I was getting close to the end of my dough and worried I’d not have enough filling so I got a jar of apricot pastry filling and blended that with the remaining nut filling. It was delicious.

Which did your mom use?

 
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