99/6 Tel Hai st., Kfar Sava 4424542 Israel

Yud: +972-52-3699334

Rachel: +972-52-3607586

pastryud@gmail.com

Business hours:

Sunday-Thursday  10:00-14:00

                              16:00-22:00

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 4424542 תל חי 99/6 כפר סבא
יוד:     052-3699334
רחל:    052-3607586
 pastryud@gmail.com

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שעות פעילות:
ימים א'-ה'   10:00-15:00
                  16:30-22:00
Yud's Pastry
Yud's cake design
Yud's food art
Pressburger yeast  dough

This dough is excellent for anyone who is afraid of yeast. Due to its high  fat content it behaves more like crust pastry,  so there is a good reason the grannies called it "cold yeast dough". It is very easy for work, and is particularly suitable for filling. My favorite filling is poppy. And yes, I also claimed once that I didn't like poppy till this recipe came my way. after altering it just a bit,  a few other poppy haters surrendered. I like to make Haman Taschen, and crescents. In Hungary the poppy  rolls and crescent are very popular.

 

For Pressburger dough
Enough for 6 rolls or 80 crescents or 100 Haman Taschen

 

1 kg flour

10 grams dry yeast

3 eggs

15 grams  salt

250 ml water or milk

200 g margarine (Blueband)

100 grams butter

70 grams sugar

 

Preparation of the dough

  1. Scramble together eggs, sugar water and salt.

  2. Dissolve the fat

  3. Place the flour in the mixer bowl

  4. Add the egg mixture gradually while kneading using the hook.

  5. Add the dissolved fat, and continue kneading.

  6. Wrap in plastic wrap and cool for a few hours - preferably overnight.

  7. Itcan be frozen for a week or more.

Poppy seed filling
250 ml of water
250 g sugar
250 g ground poppy seeds
60 grams raisins
60 g chopped walnuts
60 grams of cake crumbs
Half a tablespoon of orange zest

Preparation of the filling

  1. Boil the water with sugar

  2. After boiling add the poppy and continue to cook while stirring for about three to 4 minutes.

  3. Remove from heat and add the rest of the ingredients

  4. cool and transfer to a piping bag

Haman Taschen

  1. Roll out the dough to 2 millimeters.

  2. Cut out circles of 5 cm in diameter, and prick in the center with a fork

  3. Pipe a poppy filling mound, and close to 3 corners. Be careful not to over-fill prevent it from opening in baking.

  4. Pinch well the connection points. Do not close completely, leave a small "window" to release steam.

  5. Brush with eggwash

  6. Bake at 190 ° C in the center of the oven for about 15 minutes or until browned

Crescents

  1. Roll out the dough to 2 millimeters

  2. Cut out circles of 7 cm in diameter

  3. Roll again each circle to a 12 cm long oval

  4. Pipe a poppy "snake" along one side of the oval.

  5. Roll the dough over the snake, and attach the two ends. Place on a lined baking tray making sure the dough edge is underneath.

  6. Brush with eggwash

  7. Bake at 190 ° C in the center of the oven for about 15 minutes or until browned

 

Rolls

  1. Roll out the dough to a rectangle of 30 x 20 cm - 2 millimeters thick

  2. Spread a thick layer of filling and leave 1 cm of the edges clean to prevent spilage.

  3. Roll loosely, and even better just close the dough over the filling to create a sausage (as opposed to a roll)

  4. Spread in an egg and cut into a decorative shape with a fork. Create steam release holes.

  5. Bake at 190 ° C in the center of the oven until browning (About 25 minutes)

Tips

  • It is better to buy whole poppies and grind near the time of use because a ground poppy that is not very fresh tends to develop bitterness.

  • Leftover filling can be frozen

  • Refrain from using leftover dough right away. It is too flexible at this point let is rest for a few hours in the fridge till the gluten settles. d

  • Excess dough created by over-pressing of the edges of the dough in the taschen  can be cut with zigzag scissors (but at the very edge so that they do not open at  baking)

  • The Pressburger is great also for savory filling.