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
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Scramble together eggs, sugar water and salt.
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Dissolve the fat
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Place the flour and dry yeast in the mixer bowl
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Add the egg mixture gradually while kneading using the hook.
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Add the dissolved fat, and continue kneading.
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Wrap in plastic wrap and cool for a few hours - preferably overnight.
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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
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Boil the water with sugar
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After boiling add the poppy and continue to cook while stirring for about three to 4 minutes.
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Remove from heat and add the rest of the ingredients
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cool and transfer to a piping bag
Homen Taschen
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Roll out the dough to 2 millimeters.
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Cut out circles of 5 cm in diameter, and prick in the center with a fork
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Pipe a poppy filling mound, and close to 3 corners. Be careful not to over-fill prevent it from opening in baking.
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Pinch well the connection points. Do not close completely, leave a small "window" to release steam.
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Brush with eggwash
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Bake at 190 ° C in the center of the oven for about 15 minutes or until browned
Crescents (picture presentation follows)
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Roll out the dough to 2 millimeters
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Cut out circles of 7 cm in diameter
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Roll again each circle to a 12 cm long oval
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Pipe a poppy "snake" along one side of the oval.
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Brush along one side of the oval with egg wash.
- Roll the dough over the snake, and attach the two ends. Place on a lined baking tray making sure the dough edge is underneath.
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Transfer to a baking tray lined with parchment, brush with egg wash.
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Bake at 190° C in the center of the oven for about 15 minutes or until browned
Rolls
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Roll out the dough to a rectangle of 30 x 20 cm - 2 millimeters thick
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Spread a thick layer of filling and leave 1 cm of the edges clean to prevent spilage.
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Roll loosely, and even better just close the dough over the filling to create a sausage (as opposed to a roll)
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Spread in an egg and cut into a decorative shape with a fork. Create steam release holes.
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Bake at 190 ° C in the center of the oven until browning (About 25 minutes)







Tips
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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.
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Leftover filling can be frozen
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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
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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)
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The Pressburger is great also for savory filling.