It is easier to bake these in bread tins, but for the sake of authenticity, I made this like my grandmother used to make hers.

2+2 cups bread flour
1-1/2 Tbsp instant dry yeast
1/2 cup water
1/3 cup sugar
2/3 cup milk, lukewarm
1/2 tsp salt
1/2 tsp vanilla
1/4 cup butter, slightly melted
2 whole eggs + 1 egg yolk
1/8 cup melted butter

1/3 cup good quality unsweetened cocoa
2/3 cup sugar

1 egg white

• Assemble all the ingredients.
• In a large mixing bowl combine 2 cups of bread flour with the remaining dough ingredients.
• Beat the dough with and electric beater for 4 minutes.
• If you have a dough hook attachment, replace the regular beater. Otherwise, the rest of the beating will have to be done manually.
• Gradually [not all at once] incorporate the remaining 2 cups of bread flour into the yeasty mixture.
• Knead the dough with the dough hook for 5 more minutes or knead the dough on a lightly floured kneading surface for 10 minutes by hand. This is important to develop the gluten.
• Place the dough into a greased bowl, cover, and let it rise in a warm, draft free place until tripled.
• Punch down dough and let it rest for 10 minutes.
• Divide the dough and roll into two 10X15 inch rectangles.
• Brush the rectangles with melted butter, leaving a 1/2inch margin all around.
• Sprinkle the fillings over the buttered area spreading it evenly.
• Fold the ends inward and roll up to enclose the filling.
• Place the loaves in greased bread-tins, or on a parchment lined baking sheet.
and let them rise until doubled.
• Beat the reserved egg white with 1tsp water and brush the tops.
• Bake the loaves separately in a preheated 350F oven for 25 minutes.
• Remove loaf from the pan and cool on racks.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!