Hungarian cake recipe

The Hungarian cake is not an exclusive Christmas recipe, but it is also a great option for breakfast or snack, so in recipes this time we show you how to make some well -spongy Hungarian threads in the form of a cake as it is traditional with photos with photos step by step. It is not known with certainty the origin of the Hungarian cake but one thing is true … it is very difficult to resist its flavor! Throughout the country they are called in different ways but recipes vary little: Hungarian threads, Hungarian rolls, Hungarian fatias, Hungarian cake, or even Emsticky Buns/Em or sticky buns. This kind of sweet hungarian bread has a soft dough stuffed with Grated coconut and sugar, and it is perfect for any occasion or moment of the day and also, children will surely love for breakfast or snack. He has a look at all the details and learn how to make the traditional Hungary cake, also known in some Other countries such as in Argentina as a cake of the 80 blows, to make it step by step. Even if you don worry, because with this recipe it will not be necessary to hit the dough so many times.

Ingredients to make Hungarian cake:

1. In a container combines all the ingredients for the mass of the easy Hungarian cake except the flour. Remove well.

2. Add the flour little by little: see adding half a cup and stirring at the same time constantly until the dough of the Hungarian cake begins to take off from the walls of the bowl.

Trick: It may not be necessary to add all the flour.

3. Pass the mass of the Hungarian rolls to an countertop. Knead for 15 minutes and see sprinkling flour to prevent it from sticking if necessary – but be careful, do not put too much flour because if not the dough will weigh and will not be good.

4. Place the dough in the center of the bowl where you made it and let it stand for 2 hours or until double in volume at room temperature.

Trick: so that the dough of the Hungarian threads grow well place it in a closed place (it can be inside the oven or microwave off) and always covered with a kitchen cloth.

5. The result of what this sweet Hungarian bread has grown after the time of led is shown in this photograph.

6. Place the dough again on a work surface, remove the air and stir it with the help of a kitchen roller. Try to stretch the dough already in a rectangular format to facilitate work when winding this Hungarian sweet.

7. To fill the dough of the Hungarian cake first spread the butter, and then sprinkle the icing sugar and the grated coconut in a homogeneous way.

Trick: You can fill it with other things such as cinnamon or nuts to your liking.

8. Rolle the mass of the traditional Hungarian cake well tight as if it were a cinnamon roll so that there is no air inside.

9. Now, to ensure uniformity in the size of the Hungarian threads, it measures the thickness of two fingers in each one before cutting them. To do this, make superficial cuts first as shown in the following image.

10. Finish cutting the Hungarian rolls and place them in a floured round mold. Remember to leave space between them, because they will grow again. Cover with another kitchen cloth and let stand again for 1 hour, so that they are very fluffy, as in the bakery.

11. After the time of led the result will be like the photo. Then put the hungarian cake in the preheated oven at 180 ºC and bake until slightly golden – this time can vary between 20 and 30 minutes. Wait for Hungarian fatias threads to cool after baking them.

12. While baking, the ingredients of the coverage (1 cup of milk and a half cup of sugar) are baked in a saucepan and let it boil over low heat until they dissolve. With the help of a brush, it smears the syrup all over the surface of the Hungary cake when it has cooled and finally sprinkles more grated coconut.

13. And the typical Hungarian cake is ready! You will see how you love the delicious taste of these traditional Hungarian threads that you can take along with your favorite drink. I loved a chocolate to the cup to wet every portion of the cake … spectacular!