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Turos Bukta / Taska (Hungary)  Esther Westerveld
 Sep 26, 2003 11:15 PDT 


200 g (8 oz) flour
20 g (½ oz) yeast
100 ml (4 fl oz) milk
50 g (2 oz) sugar
a knob of butter the size of a walnut
1 egg yolk for glazing
vanilla flavored sugar for sprinkling on top

250 g (9 oz) curd cheese (made from cow’s milk)
50 g (2 oz) raisins
2 eggs
grated peel of 1 lemon
20 g (½ oz) vanilla flavored sugar
30 - 50 g (1 - 2 oz) sugar or sweetener to taste

Add the sugar, the crumbled yeast, and 2 tablespoons of flour to the
lukewarm milk (i. e. make a ferment). Leave to stand in a slightly warm
place for 10 - 15 minutes. Add the remainder of the flour, and work the
dough until it forms blisters. Cover it over with a kitchen cloth, leave it
to stand in a warmish place until it doubles its bulk, then roll it out to ½
cm (¼ in) thickness on a floured board. Cut into squares.
While the dough is rising, prepare the filling as follows: whisk together
the curd cheese, the egg yolks, the grated lemon peel and the sugar. Add the
previously soaked and drained raisins. Distribute the filling evenly over
the squares of dough. Fold the corners over the top and press them gently
together. Place in a buttered baking pan. Cover, and set aside again in a
warmish place to rise. Brush over with egg yolk, and place in a preheated
hot oven (200 - 220 ºC) to bake for 35 - 40 minutes until they are nice and
Sprinkle them with vanilla flavoured sugar on serving.

Serves 4.

country : Hungary
course : dessert

source : The Hortobágy Region / Zoltán Halász
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