Hungarian Coffee Cake Food

HUNGARIAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
• Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. Pour batter into the prepared baking dish. Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.

HUNGARIAN CHEESE-FILLED COFFEE CAKE

Steps:

• Dissolve yeast in the warm water. Melt butter.
• Sift flour with 3/4 C of the sugar and the salt into a large bowl.
• Beat egg yolks until thick and light; blend in the sour cream and melted butter; stir in the dissolved yeast.
• Gradually stir the egg yolk mixture into the dry ingredients, mixing to make a soft, smooth dough. Turn out on a lightly floured board and knead for 5 minutes, or uintil the dough is smooth. Turn into a bowl, cover, and let rise until almost doubled in bulk.
• Prepare cheese filling. Cream the cheese until light and blend in the remaining 1/2 C sugar. Add the whole eggs, one at a time, and beat until smooth. Blend in vanilla.
• Punch down dough and knead a few minutes. Lightly flour a board; roll out dough into a large circle, about 18 inches in diameter, and lay it over a greased 3-quart ring mold (you may use two 9" ring molds. Roll 1/2 dough 13" thick for each 9" ring mold). Fit the dough down into the bottom and the sides of the ring mold, being careful not to poke holes in it, and let it hang over the outside. Pour in the cheese filling (1/2 cheese fill for each 9" ring mold).
• Lift outside edges of the dougn, and lap it over the filling, sealing to the inside ring of dough. Cut a cross in the dough which covers the center of the ring mold and fold each triangle formed back over the ring, completely encasing the filling.
• Let rise until doubled in bulk or until the dough comes to the top of the pan.
• Bake in a moderate oven (350 degrees) for 40 minutes, or until golden brown and a toothpick inserted comes out clean. (For 9" ring mold, bake for 30 minutes.) Let cool for 10 minutes, then turn out with top side down onto a rack.
• When bread ring is cool, heat jam until it runs easily; carefully spoon jam over the ring. When set, dust lightly with powdered sugar by shaking about 2 tbsp sugar through a sieve. To serve, slice the ring in 1" wedges.

HUNGARIAN GOLDEN DUMPLING COFFEE CAKE (ARANYGALUSKA)

Steps:

• Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
• In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
• While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
• Stir the yeast, then add it to the dough, mixing well.
• Add half of the remaining flour and beat until dough is very smooth.
• Beat in the eggs and enough of the remaining flour to make a soft dough.
• Turn dough out on lightly floured surface and let rest 5-10 minutes.
• Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
• Form dough into a large ball and place in a greased bowl.
• Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
• Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
• Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
• Cover bowl and let dough rise until nearly doubled again in bulk.
• Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
• In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
• Place melted butter in another shallow dish and set aside.
• Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
• Roll balls first in melted butter, then lightly in the cinnamon mixture.
• Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
• Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
• Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
• Sprinkle any remaining butter and cinnamon mixture over the top layer.
• Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
• Bake at 375°F until golden brown (35-40 minutes).
• Run spatula around sides of pan and invert onto a plate.
• To serve, break cake apart with 2 forks.

HUNGARIAN POPPY SEED COFFEE CAKE

Steps:

• Soak poppy seed in buttermilk for twenty minutes.
• Cream butter and sugar, add egg yolks, vanilla and beat well.
• In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
• Add the dry ingredients alternately with the buttermilk/poppy mix.
• Beat eggs, fold in the stiffly beaten egg whites
• In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
• Bake one hour at 350 degrees or until toothpick come out clean.

GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE

Steps:

• Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
• In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
• Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
• Add yolks to the yeast mixture.
• In large bowl place flour/butter crumbles and pour eggs/yeast over top.
• Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
• Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
• Now work on your filling:.
• Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
• Transfer to a bowl and let sit inside refrigerator until dough is ready.
• When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
• Remove dough from bowl and roll out into a large rectangle.
• Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
• Fold in the grounded nut mixture.
• Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
• Seal the finishing edge with a bit of water.
• Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
• Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
• Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
• Allow it cool, then turn out carefully.
• Serve plain or sprinkle with powdered sugar.
• Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
• Enjoy!