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Breads and Desserts

  • Sour Cream Twists

    Sour Cream Twists By Dorothy Bolla Ever holiday we would get together with the Bollas, these little gems were around. They aren’t really complicated but they are tasty and perfect with a cup of coffee. Even though her great-grandchildren weren’t born before she died, they carry on this recipe and family tradition as a way […]

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  • Pogácsa

    POGÁCSA (Adapted from a recipe from Fenyőharaszt Castle Hotel in Hungary) While we were in Hungary in February 2018, we had some fantastic pogácsa at one of our stays. I really don’t know why it was so good except that it was. The place we stayed graciously shared their recipe. We translated it and then […]

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  • A Kalocsai Torta

    A note from Liz: I am not a crafty person but I know some incredibly talented people who love to play with different mediums and create. I have seen some beautiful cakes decorated like Hungarian embroidery and I have even taken embroidery samples to a bakery and paid them to create one. But I must […]

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  • Dobos Torta

    Disclaimer: Apparently if you make this style torta and you do not make the carmelized topping it is called a Stefania Torta. However, I will still refer to this as a dobos torta because it just doesn’t have the top part. This is not a traditional looking dobos torta for several reasons: I do not […]

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  • Nut Kalacs ~ Dios Beigli

    Delicious Dios Beigli Dough 2 tsp. dry yeast 1 cup lukewarm water 4 tbs. sugar 4 1/2 cups flour 1/2 cup butter 2 eggs slightly beaten 1 tsp. salt Instructions:  Pour yeast in bowl, add water and sugar stirring until dissolved. Blend flour and butter with wire pastry blender. Mix well, mix in eggs, salt […]

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  • Braided European Raisin Bread

    This recipe was in my mom’s files from Chef Louis Szathmary who was the owner of The Bakery, a delightful and delicious restaurant in Chicago. If you were fortunate to have eaten at The Bakery, you know that Chef Louis and his wife, Sada, were two very special people. Szőlős Kalacs ~ Braided European Raisin […]

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  • Lizzy’s Hungarian Fánk

      Special Note: The fank pictured above has a filling of Bavarian Creme purchased from a local grocery store. Lizzy often makes her own Bavarian Creme but also serves fánk without any filling. Ingredients and Steps ½ cup of warm water 2 ¼ tsp of yeast (or one packet) 2 tablespoons of sugar Step One: […]

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  • Palacsinta – Hungarian Crepes

    Here is our basic recipe for Palacsinta–Hungarian crépes– 4 large eggs 1 cup flour 2/3 – 1 cup soda water 1/3 cup milk 1/3 cup butter, melted and cooled pinch of salt This is our basic recipe. It all depends on the size of your eggs and you should plan to adjust the recipe if […]

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