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I wasn’t sure how to translate this delicately, because in Hungarian, máglya is not simply bonfire. It is what it is; it is a stake, where some unfortunate people ended their lives during the Middle Ages. It sounded morbid in English, so I called it bonfire stack. Not because Hungarians are insensitive, it’s just that when we hear the word máglyarakás, we tend to think of this yummy dish.

Traditionally máglyarakás is made with kifli, but it would have been far too laborious to make kifli first, so I ended up using French bread, the white kind, instead. This one is one of those substantial sweets Hungarians like to eat after a hearty soup. Score the top as soon as you take the dish out of the oven. But don’t slice it or taste it yet, because you will be sorely disappointed. Allow it to finish first; let it cool down before slicing and tasting it. You will not believe the difference cooling this thing down makes! Eating it hot is a complete waste. But I promise, it is well worth the wait.

1 small loaf of skinny French bread
4 egg yolks
2 cups milk
4 Tbsp sugar
1 Tbsp rum
6 apples
1 Tbsp Fruit Fresh
1 Tbsp sugar
1/2 tsp ground cinnamon
1 pinch ground nutmeg
4 Tbsp ground walnut
4 egg whites
3 Tbsp apricot jam

• Slice the French bread and cut each slice in half.
• Place the chopped bread in a large mixing bowl.
• Whisk the egg yolks with the sugar just to combine.
• Add the rum and the milk and whisk to combine.
• Add the egg and milk mixture to the chopped bread and let it soak for 30 minutes.
• Occasionally stir so each chunk of bread is well soaked.
• Meanwhile peel the apples, removing the cores.
• Shred the apples on the largest blade of your grater [or on a mandolin].
• Place the apple in a bowl and sprinkle with Fruit Fresh, 1 Tbsp sugar, ground cinnamon and nutmeg.
• Toss to coat evenly and set aside
• Preheat the oven to 375F.
• Generously spray an ovenproof rectangular dish with cooking spray.
• Lay the soaked bread pieces in the prepared dish.
• Sprinkle with the finely ground walnuts.
• Lay the apple mixture on the top and place in the preheated oven for 40 minutes.
• During the last ten minutes prepare beat the egg whites until soft peaks form.
• Beat in 3 Tbsp of apricot jam and beat very stiff.
• Remove the dish from the oven and spread the top with the whipped egg whites.
• Score the top. I used a cake-decorating comb, but a fork will work just as well.
• Reduce heat to 350F and put the dish back in the oven.
• Bake until top is light golden brown.
• Immediately score the top with a serrated knife into serving size portions.
• Let it cool down completely before slicing and serving.



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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!