These doughnuts might be called dough-knots as you literally making a kind of knot on the pastry ribbons before frying. They are tasty and indulgent without being too heavy. February is the time of the year when in Hungary traditionally doughnuts are eaten. Before lent…
These soft and light jam filled buns are often served as a second course after a soup lunch. Any leftovers would be nice for breakfast with tea or coffee. I found some “plum butter” in the supermarket, which gave me the idea to have a go…
In Hungary the carnival season (Farsang) that precedes Lent starts early January and ends mid February. During this time many fun festivities, masquerades, balls taking place in order to scare off winter and welcome spring. One of the traditional foods are these sweet doughnuts served…
Who doesn’t like pancakes? Hungarian pancakes are one of a kind, more like crepes. I find them quite distinctive from other types of just as lovely pancakes I tasted elsewhere. They are thin and delicate, made with part milk and part sparkling water, giving it…
A Hungarian Christmas classic. The apricot jam and walnut filling is encased in crumbly pastry layers, finished with a smooth chocolate top. My whole close and extended family expects these at Christmas since I first made them a couple of years ago. My very first attempt is…
Delicate filled Christmas cookies with a generous dusting of icing sugar. They keep very well for days or even over a week so can be made ahead of the festivities and stored in a tin for friends and visitor drop ins, they are lovely with…
