Hungarian German recipes (GJU)

Baconcake – Krivekucha (from Hartau)

  • Yeast dough
  • 1 Egg
  • Salt
  • Bacon

Cut the bacon in cubes and whisk the egg. Grease a backing tray and lay the yeast dough on top and cover it with the whiskered egg. Spread the bacon cubes on top and bake it in the oven for 15-20 min.

Salzkipfel – Szálckippl (from Wemend)

  • 1 kg Flour
  • 2 Eggs
  • 50g Yeast
  • 3 Table spoons of oil
  • 1 large table spoon lard
  • Milk

Dissolve the yeast in some milk. Add the flour, eggs, oil and lard. Knead it all together and add enough milk, to make a smooth dough. Let the dough rest for about 30-40 min.

Divide the dough in 8 pieces. Use a rolling pin to roll each of the 8 pieces to a cirkle. Spread some extra lard on the cirkle and cut it into 8 pieces  again. This way you will get 8 triangular shaped pieces. Roll thise pieces into “Kipfels”, shaped like a croissant. Spread some whiskered egg, salt and caraway on top of each Kipfel.

Backe them in the oven at 200°C for 20 min.

Sour Egg soup – Száúreájr szupá (from Tschasartet)

Put some lard in a pot and ad some flour and paprika seasoning. Stir until the fat starts to blister, then add water and bring it to boil.

Meanwhile start making the “Knödels” (dough balls). For this add flour, eggs, a bit of salt and water to a bowl and knead it into a smooth dough. Form dough balls and put them into a pot of boiling water. The Knödels are done when they float to the surface.
Whisker som eggs in hot water and add a bit of vinegar and salt. Add this and the Knödels to the boiling paprika soup.