1 stephen ceideburg
1 package dry active yeast
1/4 cup warm water (110 to 115 degrees)
1 cup milk
1/2 cup granulated sugar
1/3 cup butter or margarine
1/2 tsp salt
2 eggs at room temperature, slightly, beaten
4 1/2 cup sifted all-purpose flour, divided
1 1/2 cup firmly packed brown sugar, divided
1/2 cup currants
1/2 cup chopped pecans
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 cup orange juice
Directions
In a small bowl, stir yeast into warm water and set aside.
Warm milk and pour over sugar, butter and salt in large bowl; cool to
lukewarm.
Blend in eggs and yeast mixture, then add 4 cups flour and stir to
make soft dough. Turn out on floured board, knead remaining flour
into dough, and knead until smooth and satiny, about 5 minutes. Place
in greased bowl, turning once to grease top. Cover and let rise in
warm place until double, about 1 hour.
Punch down. Roll into 28-by-14-inch rectangle. Combine 1/2 cup of the
brown sugar, currants, pecans, lemon and orange zest; sprinkle evenly
over dough.
Beginning with wide side, roll dough up tightly. Cut into 18 1 1/2
inch pieces.
In pan, combine remaining 1 cup brown sugar, and orange juice; cook
over medium heat, stirring occasionally, until mixture boils and
sugar melts.
Divide syrup into 2 well-buttered 8-inch square pans. Arrange 9
pinwheels of rolled dough in each pan. Cover and let rise until
doubled, about 45 minutes.
Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly
browned. Invert onto heated platter and serve.
Adapted from Sunset magazine, February 1967.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg
Servings: 18 servings
Bolas - Hungarian Sweet Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Hungarian
The History of Recipes
It is quite possible to trace the history of recipes way back into distant history, in fact as far as the Egyptians, and potentially, even further back. In practice though, mostly, these ancient cook books were just very basic pictorial recipes for preparing food.
During Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals were divided into appetizers, entrees and dessert, something we still use today. Aspicius informs us how the chefs of Roman times used many aromatic flavours, including a few you will know like bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new tastes led to an outbreak in publications on food, most of which are now in academic collections. By the arrival of the 1900s, cookery publications were starting to become popular due to increased literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Bolas Hungarian Sweet Rolls recipe.
