I bet you have been wondering where I have been? I know I haven't make any new blog posts for awhile.
I have been busy preparing for my Grandfathers 100th Birthday party in a few more weeks. Between getting things organized, planned and researched for that and taking care of my Mom (who has dementia) my hands are full. I haven't even had time to write the next episode of "Mika's Time" I promise I will get back to writing one this great celebration is past.
In the meantime, here is one of the recipes we are preparing for his party. Since he is 1/2 Hungarian and 1/2 German, we are preparing traditional Hungarian food with a selection of German Beers. Since he has lived the past 94 years in California (except for WWII) we will be serving California wine.
Here is a traditional Hungarian Bread Roll Recipe.
Traditional Hungarian Rolls
4 cups flour
1 Tbsp sugar
1 package instant dry yeast
1 cup milk, lukewarm
1/4 cup butter, melted
3 Tbsp sour cream
1 tsp salt
2 Tbsp butter for brushing
1 egg yolk for egg wash
• In a large bowl measure out the flour with the 1/2 cup scoop-and-sweep method .
• Whisk together the flour, sugar and the instant dry yeast.
• Add the lukewarm milk, melted butter, sour cream and the salt. [Add the salt last, because it can inhibit the yeast action.]
• Combine ingredients; the dough will be firm but not stiff.
• Kneed the dough until smooth and elastic.
• Shape the dough into a ball and cover with the bowl.
• Let the dough rise until it doubles in size.
• Meanwhile line 2 baking sheets with parchment and lightly brush with butter.
• When the dough has doubled in size, divide into two equal parts.
• Roll the first dough to a 32 inch X 8 inch rectangle.
• Cut into 8 squares.
• Repeat with the remaining dough. You now have 16 squares.
• Place a square on the board and with a rolling pin stretch the 4 inch square to a 5 inch by 5 inch square.
• Turn the square on its end; you now have a fat diamond shape.
• Stretch out the closest corner with the rolling pin.
• Roll it up starting from the top and curve it into a crescent.
• Place on a greased baking sheet.
• Repeat the same procedure with the rest of the squares.
• Brush the tops with melted butter.
• Let crescents rise until doubled in size.
• Then glaze the tops with egg wash.
• Preheat oven to 400F.
• When the oven temperature is at 400F, place the crescents in the oven and bake until light golden brown.
• These are best fresh; eat them on the same day.
Happy Reading (and eating!)