Hungarian Spring Bread Bread Machine Recipes

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HUNGARIAN SPRING BREAD (BREAD MACHINE)



Hungarian Spring Bread (Bread Machine) image

Normally made in a kugelhopf or bundt pan, this one is baked in the bread machine. Use a 1 ½ or 2 lb. bread machine.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

3/4 cup sour cream, at room temperature
1/3 cup buttermilk
1 large egg, plus
1 large egg yolk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 tablespoons unsalted butter or 3 tablespoons margarine, cut into pieces and softened
3 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/2 teaspoons fast rising yeast (or 1 T. bread machine yeast) or 2 1/2 teaspoons instant yeast (or 1 T. bread machine yeast)
1/3 cup golden raisin
1/3 cup diced candied lemon peel (or lemon confit)
1/4 cup pecan pieces
1 tablespoon unbleached all-purpose flour
3/4 cup sifted powdered sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 -1 1/2 tablespoon warm milk
1 teaspoon soft butter

Steps:

  • Make the dough: place the dough ingredients, except the raisin, lemon peel, and pecans, in the pan according to the order in the manufacturer's instructions.
  • Set crust on medium and program for the Sweet Bread cycle; press start.
  • Sprinkle the fruit and nuts with the tablespoon of flour.
  • When the machine beeps, or between Knead 1 and Knead 2, add the raisins, lemon peel, and nuts.
  • The dough ball will look dry at first and take about 7 minutes to smooth out; it will still be moist.
  • Make the icing: combine the icing ingredients in a small bowl, whisk until smooth.
  • Adjust the consistency by adding more milk, a few drops at a time; Thick but pourable is recommended.
  • When the baking cycle ends, remove the bread from the pan and place it on a wire rack with a sheet of parchment or large plate underneath.
  • Using an oversized spoon, drizzle the icing over the top of the loaf in a back and forth motion; as the glaze cools, it will set.

Nutrition Facts : Calories 400, Fat 13.7, SaturatedFat 6.7, Cholesterol 75.5, Sodium 475.4, Carbohydrate 61.4, Fiber 2.1, Sugar 21.8, Protein 8.2

HUNGARIAN COUNTRY BREAD



Hungarian Country Bread image

This is a traditional Hungarian bread with a hard, crispy crust. It takes some time to prepare, but is very cheap and very appreciated. It won't keep for long, since the dough doesn't contain any fat, but the problem seldom arises, since it will be gone in no time. The recipe is from the Swedish magazine "Allt Om Mat".

Provided by Andreacute Grisell

Categories     Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 4

1 ounce fresh yeast or 1 package dry yeast
3 cups lukewarm water
1 tablespoon salt
2 -2 1/2 lbs wheat flour (8 cups)

Steps:

  • Dissolve yeast in water (if using dry yeast, follow instructions).
  • Add most of the flour and the salt.
  • Knead vigorously by hand for 5-10 minutes.
  • Let rise, covered, to double size (1-2 hours).
  • Heat the oven to 450 deg F/ 230 deg C.
  • Knead again, vigorously, for 5 minutes.
  • Shape one big, round loaf and put on a greased baking tray.
  • Cover and let rise for another 45 minutes.
  • Make a few cuts in the loaf with a razorblade.
  • Bake in the oven for 10 minutes.
  • Reduce heat to 400/200 deg and bake another one hour.
  • The crust should become quite brown.
  • Turn off the oven, take out the bread, and brush the bread with water.
  • Put it back in the oven for 15 minutes.
  • Let cool uncovered.

Nutrition Facts : Calories 3117, Fat 23.2, SaturatedFat 4, Sodium 7024.4, Carbohydrate 658.6, Fiber 99.5, Sugar 3.7, Protein 122.3

HUNGARIAN CHRISTMAS BREAD



Hungarian Christmas Bread image

Make and share this Hungarian Christmas Bread recipe from Food.com.

Provided by Charmie777

Categories     Yeast Breads

Time 2h20m

Yield 2 loaves

Number Of Ingredients 15

1 (1/4 ounce) package dry yeast
1 teaspoon sugar
2/3 cup warm water
1 cup butter, at room temperature
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon peel
1/4 cup non-fat powdered milk
2 1/2-3 1/2 cups unbleached flour
1 cup ground poppy seed
1 cup sugar
1/2 cup raisins
1/2 cup milk
1 egg, beaten with
1 teaspoon water

Steps:

  • In a small cup, dissolve the yeast and sugar in the water. Let stand for a few minutes.
  • Meanwhile, combine the butter, sugar, salt, 1 tbsp lemon peel, and.
  • milk in a large mixing bowl. Then add 2-1/2 cups of flour alternately with the yeast mixture. Blend the dough well.
  • Turn the dough out onto a floured board. Knead for about 10 minutes until the dough is smooth and not sticky.
  • Add more flour as necessary. Put the dough into a greased bowl, turning so the top is greased. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
  • While the dough is rising, prepare the filling:.
  • Combine the poppy seeds, sugar, raisins, milk, and the rest of the lemon peel in the top half of a double boiler. Cook it over hot water until the mixture is of spreading consistency. Stir constantly. It should thicken in about 10 minutes. Remove from heat and cool to room temperature.
  • Punch the dough down, divide in half, and roll each piece into a long rectangle about 1/4-inch thick.
  • Spread the filling on top of each piece, then roll up. Pinch the seams together so the filling can't come out.
  • Place the rolls on a large greased baking sheet and brush with the glaze.
  • Cover the rolls with wax paper laid across water glasses so the paper doesn't touch the dough. Let rise again for 30 minutes.
  • Apply a second coat of glaze.
  • Bake the loaves in a preheated 325 F oven for about an hour. If the top browns too rapidly, cover loosely with aluminum foil. Cool on a wire rack.

Nutrition Facts : Calories 2501.5, Fat 130.2, SaturatedFat 64.3, Cholesterol 361.3, Sodium 1405.9, Carbohydrate 304.9, Fiber 14, Sugar 166.8, Protein 43

KUGELHOPF (BREAD MACHINE)



Kugelhopf (Bread Machine) image

Traditionally baked in a fluted pan topped with almonds, this delicately sweet loaf is a festive addtion to any meal. You can serve it right out of your machine or tansfer kneaded dough to a bundt pan for a traditional presentation. From Electric Bread.

Provided by Bev I Am

Categories     Yeast Breads

Time 2h10m

Yield 1 1/2 pound loaf

Number Of Ingredients 11

1 cup lukewarm water
3 cups white bread flour
1 1/2 tablespoons dry milk
3 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1 3/4 teaspoons freshly grated lemons, zest of
1/3 cup almonds, chopped
1/3 cup golden raisin
3/4 teaspoon vanilla extract
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Steps:

  • Combine according to your manufacturer's directions.
  • Success Hints: To serve traditionally, transfer kneaded dough after first rise to a buttered bundt or ring mold.
  • Sprinkle slivered almonds into pan before placing dough in, and then top dough with more almonds.
  • Allow to rise about one hour and then bake at 375 for 40-50 minutes.
  • Immediately remove from pan.
  • This recipe can be made using regular and rapid bake cycles.

HUNGARIAN WHITE BREAD WITH FENNEL (BREAD MACHINE)



Hungarian White Bread With Fennel (Bread Machine) image

Make and share this Hungarian White Bread With Fennel (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/8 cups water
1 1/2 tablespoons unsalted butter, melted
3 cups bread flour
1 1/2 tablespoons sugar
1 tablespoon gluten
2 1/2 teaspoons fennel seeds
1 1/2 teaspoons salt
2 teaspoons fast rising yeast (or2 1/2 t. bread machine yeast)

Steps:

  • Place all the ingredients in the pan according to the order in the manufacturer's instructions.
  • Set crust on medium and program for the Basic cycle; press Start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 204.3, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.7, Sodium 439.3, Carbohydrate 38.9, Fiber 1.8, Sugar 2.5, Protein 5.4

KUGELHOPF



Kugelhopf image

This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one... I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon...what a wonderful memory and taste !!!

Provided by grannymars

Categories     Yeast Breads

Time 3h55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 package active dry yeast
1/2 cup granulated sugar
1/2 cup warm water (100 to 115 degrees)
4 cups all-purpose flour
1/2 cup softened butter
1 tablespoon salt
6 eggs
3/4 cup light raisins
1/2 cup sliced almonds

Steps:

  • Dissolve the yeast with the sugar in the warm water and let it proof.
  • Sift the flour, putting 2 cups in each of two bowls.
  • Set one bowl aside.
  • Work together 2 cups of flour and the soft butter (this may be done in the electric mixer).
  • Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
  • In alternate batches, add the remaining 2 cups flour and the yeast mixture.
  • Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
  • Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
  • Punch the dough down.
  • Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere).
  • Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
  • Let rise again until doubled in bulk, about 1 hour.
  • Bake in a preheated oven at 475 degrees F.
  • for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
  • Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.

Nutrition Facts : Calories 495.5, Fat 18.6, SaturatedFat 8.8, Cholesterol 170, Sodium 1030.1, Carbohydrate 69.5, Fiber 3, Sugar 18.6, Protein 13.2

KALACS (HUNGARIAN CINNAMON SWIRL BREAD)



Kalacs (Hungarian Cinnamon Swirl Bread) image

My husband's aunt passed along this super-easy recipe for this Hungarian sweet bread, and I made a couple of revisions to my family's taste. Cinnamon, poppy seed, or walnuts are a traditional filling. Her recipe is for cinnamon, but one of my favorite ways is to break from tradition and use a cocoa/sugar/butter/vanilla mixture. It's delicious, especially when the leftovers are toasted and buttered!

Provided by wisweetp

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h10m

Yield 16

Number Of Ingredients 11

4 cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) envelope active dry yeast
1 egg
¼ cup melted butter
1 ¼ cups warm milk (110 degrees F/45 degrees C)
1 teaspoon vanilla extract
melted butter for brushing
1 teaspoon ground cinnamon
⅓ cup brown sugar

Steps:

  • Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.
  • Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
  • Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 32.7 g, Cholesterol 24.6 mg, Fat 5.3 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 190.4 mg, Sugar 8.6 g

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