Monday, June 30, 2014

Hungarian Kipfels

          When Gayathri started this Eggless Baking Challenge, I immediately joined the group and I am happy that I did so. Otherwise, I don't think, I would have tried so many breads and cakes from around the world, and that too, without using eggs. For this month, the challenge was Hungarian Kipfels, these are jam filled cakes, and have yeast, butter, sour cream and eggs in the dough. They had used Lekvar ( prune jam  ) for the filling, and there was a link for making the same, I made the prune jam ( Lekvar ), will post it next. The cakes turned out good, it was a like a cookie on the outside and a cake on the inside. In this particular recipe, the jam filled dough is rolled in a walnut and sugar mixture and then baked, my husband didn't like the outer coating with the walnuts, so the next time I would roll the dough in just plain granulated sugar. My daughter and I didn't have a problem with the walnuts, so it's a personal preference to use it or not, do try out these cakes, they are easy to make and the prune jam filling gives a nice taste to it..

Need To Have

  • All Purpose Flour/ Maida - 2 cups
  • Butter - 4 tablespoons
  • Yogurt/ Curd - 5 to 6 tablespoons
  • Active Dry Yeast - 1 teaspoon
  • Sugar - 1/4 cup + 1/4 teaspoon
  • Salt - a pinch
  • Grated Lemon Peel - 1/4 teaspoon
  • Lekvar ( Prune Jam ) - about 5 tablespoons

For The Outer Coating

  • Walnuts - 1 cup
  • Granulated Sugar - 1/4 cup

Original Recipe Here


          Take the yeast and 1/4 teaspoon sugar and add 2 tablespoons warm water and leave it to foam up. Bring the butter to room temperature and mix it with the flour to form a crumbly mixture. Add the sugar, salt, yeast, lemon peel and mix, then add the yogurt and make a soft, sticky dough. Leave it covered for 2 hours, till it doubles up.

          In the meantime, coarsely grind the walnuts, mix with the sugar and keep. After 2 hours, punch down the dough and divide it into 15 balls.

          Take a ball, flatten it slightly with your hand, keep a teaspoon of the jam, then bring the ends together and roll it into a ball once more.

          Flatten it a little, roll it in the walnut and sugar mixture and arrange them on a greased baking pan. Cover the balls and leave it to rise for an hour, then bake it at 180 C for 30 to 40 minutes, till it turns light brown on the outside.

I have left out the sour cream as I had used yogurt in the place of eggs, as I didn'y want an over dosage of sourness in the dough.
The baking time can vary anytime between 30 to 40 minutes, mine took 40 minutes, oven timings vary, so keep an eye.
Also I have given the amount of yogurt as 5 to tablespoons, because this depends on the thickness of the yogurt, so add the yogurt little by little and make the dough, if it turns out too sticky, add a little more flour.
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