Cheese Biscuits

Magyarul itt
Here is something that doesn't need half a day to prepare (like this or this), yet everybody always loves it.
It is not necessary a diet food, but it is ideal for people with egg allergy.....something to think about when you bake for a crowd.
Heat oven to 400F
Mix the following ingredients together:
1 lb. (450 g) farmers cheese
1 lb. butter (I told you it wasn't no diet food)
1 lb. flour
1 tsp. salt
Roll it out 1/2 inch thick on a floured board . At this time you can make a simple design on top by making lots and lots of overlapping circles with the round cookie cutter (be careful NOT to cut through the dough at this time!) .When you are happy with the design cut out circles , place them on a baking sheet and bake for 20-25 minutes.

Kürtőskalács - Hungarian grilled sweet bread

(magyarul itt)
Kürtőskalács: I found many different translations on the web : chimney cake, stove cake, spit fired donuts (?) .The cylinder shape recalls the shape of the stove pipe or chimney pipe hence the name "kürtő". "Kalács" means challah. Originally it comes from Transylvania as a holiday bread/ wedding cake and lately became a real street attraction both there and in Hungary. People hardly ever make it at home because of the tools it requires but as you will see it is not impossible!

The recipe is practically a sweet yeast bread:

6 1/2 cups flour

5 Tbsp. sugar

pinch of salt

1 envelope instant dry yeast ( 1 Tbsp)
zest of 1 lemon (optional)
2 1/2 c warm milk
1/2 c. melted butter
3 eggs, beaten

You can mix everything in a bread machine (if you have one) on the dough program. If you don't have one:
In a BIG bowl mix dry ingredients. Mix milk, melted butter and the eggs. Add it to dry ingredients. Knead it for a couple of minutes either by hand or by a wooden spoon: this can be done by pulling the dough towards you with the spoon and keep turning the bowl.This should not take more than 2-3 minutes. When touched and the dough doesn't stick to your fingers cover and let it rise for about an hour. Then punch down the dough and give it another 15-minute rest. Now it's ready for grilling!

Grilling? You can actually bake the whole thing in the oven as a regular sweet bread or challah but I strongly suggest to give it a try on the BBQ! Well , needs some hardware the very first time. The original version is baked around dowels at least 4 inch (10 cm) thick and 10 inch (25 cm) long but you can home-make smaller ones. The dowel I used was 1.5 in (3 cm) in diameter. I cut it up into 8 inch (20 cm) pieces.(We are making at least 3 , right?) These are going to be the top parts. You need to drill a hole (make it long into the wood) at one end to attach a steel rod about a yard/meter long. You probably will need to hammer it, too. For the handles I used a 1-inch-thick (2 cm) dowel at the other end cut into 5-inch (12 cm) lengh. (Drill, hammer as with the top). Originally this idea of the smaller dowels comes from a great nursery school teacher in Hungary. It's perfect with kids and adults. (well , it grills faster ....obviously)

OK, you've got the dough, you've got the "sticks". Now you just have to get the fire going. Use a lot of charcoal and let it all burn down. When there are no more flames then get ready for a Culinary Experience!!
For the grilling you will also need:

vegetable oil

sugar
For the finishing touch you may use any of the following:

sugar mixed with cinnamon
walnut or almond flour (REALLY finely ground) mixed with a little sugar
coconut (possibly unsweetened- strange but the sugary kind is too "wet" and doesn't stick)
Use a handful of dough and on a wooden board roll it int0 a 1/2-inch (1/2 cm) thick "rope". Next coat the wood with oil. Holding it in your right hand make a loop on the top with the dough tucking in the end. (photo) Keep rolling the stick (holding it by the steel part) and at the same time gently pull the dough to the left and wrap it on the wood. When you run out of dough simple tuck in the other end. This way the dough -hopefully- will stay on the wood tightly and will not get loose during baking.Next lay it on the wooden board and give it a couple of gentle rolls to even the dough. Coat it with oil, then with sugar and go for the grill!

Hold it far enough from the charcoal so it doesn't burn yet it bakes through and KEEP TURNING IT slowly! Thanks to the long handle you don't have to stand too close to the heat. After some time (?) the sugar should be changing color and caramelizing. I would say if the heat is right (hot enough but not TOO hot) maybe 2-3 minutes. It needs to reach a dark brown color! (photo) If it browns too quickly, just hold it further away from the heat and if it takes way too long (specially towards the end of your batch) you should move it closer.Just before it turns into ashes (just kidding....) meaning it is nice dark and shiny quickly coat it with one of the above mentioned finishing "flavors" You kind of need to be fast -before the caramel solidifies- so the "flavors" can stick to it. You can also leave it as is, with just the caramelized sugar. Use a fork to remove it from the stick (Careful, VERY hot and STEAMY!) Enjoy!
Check out this blog for more and don't miss this video.

Breadmaking 1o1

Here is a basic recipe for 2 pounds of flour. The time frame is just for reference. Once you get into the routine you can change the recipe and timing....

1. At 7 am in a BIG bowl mix 3 c. white (bread) flour , 3 c. water,1 tsp instant yeast and 1/2 c. sourdough starter (optional, works without it, too)
2. Cover and let stand at room temperature for 5-6 hours.
3. At 12 am give it a good stir and mix in 2 c. whole wheat ( or spelt or rye or ....) flour , 1 c. white bread flour and 1 Tbsp. salt.
Use a wooden spoon and when the dough gets too dense to stir just use your hand to incorporate everything. This should not take more than 3 minutes. Don't even have to knead it, no problem if it is sticky! You can also do it in your bread machine or food processor, of course.
4. Cover it again and give it another 5-6 hours.
5. At 5 pm heat the oven for 430 F. for at least a good 1/2 hour with a clay pot + lid (aka Römertopf ) in the oven. A heavy iron pot w/ a lid also works.
6. Punch down the dough, this will let the air escape , give it a few folds and turns (kind of like kneading, but not really) and wait 10 minutes. With the help of a bit of olive oil on your hands shape the bread and place it on a wooden board that is coated with cornmeal or farina (slash it with a razor if you want...)
7. When the clay pot is nice and hot carefully place the bread in it (it should easily slide off the board) and bake it covered for 1 hour and 15 minutes. The clay pot will function like a mini bread oven. If you want you can remove the lid for the last 10 minutes.( CAREFUL! HOT STEAM!). Remove the bread from the pot and pat yourself on the back!!! Let it cool before you cut it!

Option #1:
Instead of baking it in the evening (5.) you can punch down the dough, cover it and place it in the fridge for the night and then bake it in the morning (maybe giving the dough an extra 1/2 hour or an hour to come back to room temp). This extra time will greatly enhance the flavor of the finished bread.
Option #2:
This recipe also works without the 1/2 c. sourdough starter but use it if you have it because that also improves the flavor.
Option #3:
Bake it in 2 batches. Shape the loaves and bake them for 40 minutes either together ( if you have 2 pots with lids) or one after the other. Of course you can make them into small rolls, too. In that case skip the clay pot, divide the dough into 12 equal pieces , shape then place them on a baking sheet coated w/ cornmeal, let them rise for about 1/2 hour and bake them at 400 F for about 20-30 minutes.

It is true that it takes about 12 to 24 hours to make it but it's simple, isn't it? and Oh Boy , it tastes good! Hands-on-time is hardly more than 10-15 minutes AND no experience is necessary ! Enjoy!