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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soften yeast in warm water and let stand 5-10 minutes so that it proofs. | 2. In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture. | 3. While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth. | 4. Stir the yeast, then add it to the dough, mixing well. | 5. Add half of the remaining flour and beat until dough is very smooth. | 6. Beat in the eggs and enough of the remaining flour to make a soft dough. | 7. Turn dough out on lightly floured surface and let rest 5-10 minutes. | 8. Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible). | 9. Form dough into a large ball and place in a greased bowl. | 10. Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel. | 11. Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours). | 12. Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl. | 13. Cover bowl and let dough rise until nearly doubled again in bulk. | 14. Meanwhile, lightly grease the bottom of a 10-inch tubed pan. | 15. In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside. | 16. Place melted butter in another shallow dish and set aside. | 17. Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts). | 18. Roll balls first in melted butter, then lightly in the cinnamon mixture. | 19. Arrange a layer of balls in the bottom of the pan so that they don't touch each other. | 20. Sprinkle about 1/3 of the raisins over the balls and gently press into the dough. | 21. Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up. | 22. Sprinkle any remaining butter and cinnamon mixture over the top layer. | 23. Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes). | 24. Bake at 375°F until golden brown (35-40 minutes). | 25. Run spatula around sides of pan and invert onto a plate. | 26. To serve, break cake apart with 2 forks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4 3/4 - 5	cups	sifted	0.0	0.0	0.0	0.0
milk water	1/2	cup	scalded	276.0	6.648	2.748	28.608
active yeast	4 1/2	teaspoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
shortening	1/2	cup		906.1	0.0	0.0	102.5
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
sugar	1	cup		402.99	100.79799999999999	0.0	0.0
walnut	3/4	cup	chopped	1445.34	0.0	0.0	163.5
cinnamon	1 1/2	1/2		-	-	-	-
butter	1/2	cup	melted sweet	684.0	31.428	21.372	57.6
raisin	1/2	cup		249.15	65.604	2.7968	0.3795

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.