Tag: baking

Krumplis Pogácsa (Hungarian Potato Biscuits)

In Hungarian fairy tales, mothers often make hamuban sült pogácsa (biscuits baked in ashes) for their sons when they set out on a journey to see the world. Infact, when I graduated from high school, every student got a little satchel with a pogácsa (biscuit) inside as symbol for this tradition to help us mentally get ready for our life journey.

It is still a popular staple in Hungarian homes except we don’t bake them in ashes anymore but they are baked in modern ovens. Pogácsa is similar to the English biscuits. There are many variations and can be made with potatoes, sheep cheese or pork crackling. I used potatoes in this recipe. Pogácsa is always made for holidays especially if guests come over. They are soft and flaky and can be served as an appetizer or with the main meal.

COOKING TIPS

Boiling the potatoes. I use a stainless steel steamer basket with ‘feet’ that elevates the potatoes above the water so the vitamins and minerals stay inside and so they don’t soak up too much water. If they soak up too much water, they will need additional flour that would make the dough too heavy.

Working with the dough. Make sure your work place temperature stays cool and does not exceed 65 F while cutting the pogácsa. If it is too warm, cut-out bogácsa can loose its shape and come out a bit crooked. The temperature will not have an effect on the flavor though. If your dough is too warm, no worries! Just put it in the refrigerator for 10-15 minutes.

RECIPE

INGREDIENTS
  • 1 pound Russet potatoes
  • 1/2 pound butter (2 sticks), room temperature
  • 1 pound (3 3/4 cup) flour, cut and sifted
  • 1/2 cup milk
  • 2 1/4 tsp dry yeast
  • 1/2 tsp sugar for the yeast
  • 2 eggs, divided
  • 1 T salt + 1 tsp for the top
  • 2 T caraway seeds, divided
METHOD
  1. Preheat oven to 375 F.
  2. Take the butter out of the refrigerator.
  3. Boil the potatoes on a steamer basket. (For more info, please read above). Add cold water to the pot, bring the water to a boil. Turn heat down and continue cooking on medium low heat covered until fork tender.
  4. Prepare the yeast. Warm milk to a temperature that is comfortable on the wrist, not too hot or cold (104 – 108 F). Pour milk over the yeast and sprinkle in a little sugar (1/2 tsp). Mix. Cover. In a warmish place, let the yeast rise for about 5 – 10 minutes. Set aside.
  5. Peel the potatoes while they are still hot but you can handle.
  6. Mash the potatoes while they are warm.
  7. Add butter, 1 tablespoon caraway seeds and the salt to the potatoes. Mix well. Add the prepared yeast, flour and 1 egg. Mix.
  8. Knead quickly, don’t overdo.
  9. Let the dough cool.
  10. Cover and place the dough in the fridge for at least 1 hours.
  11. Take dough out of the refrigerator.
  12. Let the dough come to room temperature. Fold it in three layers. Roll out the dough on a floured board to about 1-2 inch thickness.
  13. Cut the dough into any size rounds with a biscuit cutter. (I used a 2 inch diameter cutter).
  14. With the edge of a knife, make crisscross cuts on top. Beat 1 egg with 1 tsp salt. Spread the tops of the biscuits with egg wash.
  15. Sprinkle a little caraway seeds on the top.
  16. Put the pre-cut pogácsa on a pre-greased baking sheet.
  17. Quickly collect all the remaining dough in a ball and repeat the previous steps (steps 12 to 15) until the dough is used up.
  18. Bake in a preheated oven for 20 – 25 minutes or until the top has a nice oranges/brownish color.
  19. Serve warm or at room temperature.
  20. Store covered with a cloth.

Enjoy! Jó étvágyat!

Photos and text by twincitiesherbs.

Moist Carrot Bread with Whole Wheat Flour

This is a classic recipe for a moist carrot bread with an amazing rich texture and flavor! It is loaded with raisins and shredded carrots, infused with vanilla and warming spices and sprinkled with walnuts and sugar on top.

I use whole wheat flour instead of all purpose flour as it is better for health. Please note that whole wheat flour has to be soaked overnight so it doesn’t weaken our digestion process. Quick breads with all purpose flour are normally baked right after assembling the dough to prevent a ‘soapy’ after taste in the bread. However, the assembled dough with whole wheat flour needs to sit for 8 hours. This allows the flour to soften and prevents it from burdening our digestion. Honestly, I don’t notice this ‘soapy’ taste … the bread will be fine though, just follow the recipe … trust me!

The recipe works for 1 big loaf or 2 smaller loaves as well. Just make sure you reduce the baking time. Otherwise, there are no other changes to the original recipe.

RECIPE

Ingredients

  • 1/2 lb (16 Tbsp) butter or coconut oil, melted
  • 1/2 – 1 cup brown sugar + handful of white sugar for the top
  • 2 cups whole wheat flour, cut and sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp fresh ginger, finally chopped or 1 Tbsp dried ginger
  • 2 tsp apple pie seasoning or cinnamon powder
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 cup walnuts, chopped
  • 3 cups grated carrots
  • 3 eggs, lightly beaten

METHOD
  1. Preheat the oven to 350 F. Take butter out of the fridge.
  2. Butter a 9 x 5 x 3 inch loaf pan or two smaller ones if you decide to bake dough in two pieces.
  3. In a medium sized bowl, cream the sugar with the butter. I do this step by hand but you can use an electric mixer. Add the eggs until they are incorporated. Set aside.
  4. In a large bowl, sift together the dry ingredients.
  5. Mix the dry ingredients with the butter mixture that was done earlier. Gently fold in the shredded carrots and mix. Make sure you don’t overdo this step.
  6. Pour the mixture into the prepared pan or pans. Sprinkle sugar and chopped nuts on top of the bread evenly over the entire area.
  7. Let the mixture sit overnight covered. You can put it in the fridge just let it warm up to room temperature before baking it.
  8. Bake for 60 – 70 minutes or until a toothpick inserted in the middle comes out clean and the top is golden brown. (If you divide the mixture in two parts, cook for 55 – 60 minutes).
  9. Take the pan out of the oven and let it cool. You can slice the bread as soon as it cooled off.
  10. Store at room temperature covered with a kitchen cloth or place in an airtight container. Unsliced, it can last up to one week.

Enjoy!

Photo and text by Twincitiesherbs.