Hungarian Coffee Cake Recipes

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.

PULL-APART YEAST CAKE - HUNGARIAN COFFEE CAKE

Steps:

• Yeast: If making the dough with fresh or active dry yeast, mix the lukewarm milk and the crumbled fresh yeast (or sprinkle the active dry yeast in the milk) in a small bowl and stir until the yeast dissolves.
• Place the flour into a large bowl and make a well in the middle. Pour the milk-yeast mixture into the well and mix it with a little flour.
• If using instant yeast, mix the flour, sugar, and salt with the instant yeast. Add the milk and continue with the recipe.
• Add the eggs and the very soft butter.
• Knead for about 5 minutes using the kneading attachments of you hand-held mixer. The dough should be smooth and soft, you will not be able to knead it with your hands.
• Let rise: Cover the bowl with a kitchen cloth and let the dough rise in a warm place. It should double in size, this will take about 30 to 40 minutes, depending on the type of yeast you are using and on the temperature in your kitchen. Keep checking.
• Line a springform pan (diameter 26 cm/ 10 inches) with baking paper, bottom, and walls of the pan.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Pour the oil into a shallow bowl or a soup/pasta plate.
• Mix the almonds and sugar in a similar dish.
• Form dough: Remove pieces of dough out of the bowl helping yourself with two tablespoons. Scoop a very full tablespoon out of the dough, helping yourself with the second spoon.
• Turn each piece first through the oil and then through the almond-sugar mixture. Don't worry if the pieces look lumpy, they are supposed to be like that.
• Place each piece of dough in the prepared pan. After you've arranged about half of the dough pieces into the pan, you might have the feeling that the pan is too small for all the pieces to fit in. I thought so too at first, but I was wrong, everything fits perfectly, you just have to push the pieces that are already in the pan around and you will be able to fit the remaining ones as well. You should have 14-16 pieces of dough.
• Bake the cake for 30 to 40 minutes (depending on your oven) or until a toothpick inserted in the middle of the cake comes out clean and dry. Enjoy lukewarm or at room temperature.

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.

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.