A heavenly hungarian dessert – The Fritters


  • cup/250 ml milk

  • sugar cubes

  • 6 1/2 tbsp-2/3 cup/100-150 g butter

  • salt

  • 2 1/2 cups/300 g flour

  • 3/4 cup/40 g fresh breadcrumbs

  • 2 1/2 tbsp/120 g ground walnuts

  • 1/2 tsp grated lemon rind

  • 1/3 cup/50 g raisins

  • 1 egg yolk

  • vanilla sugar and confectioners’ sugar

Hungarian recipes

Photo: Myreille

Stir the sugar in a scant ‘A cup/ 100 ml lukewarm milk until completely dissolved. Crumble in the yeast, and leave in a warm place for 8—10 minutes. Whisk the remaining milk with the eggs, 2 tablespoons of sugar, the same amount of butter, and a pinch of salt. Combine the flour with the yeast and egg mixture in a mixing bowl, then knead and punch well. Cover with a dish towel and leave for about 1 hour until doubled in size.

Grease a deep cake pan (10 cup/ 2.5 liter capacity) or heatproof dish and sprinkle over the breadcrumbs. Combine the nuts and lemon rind with the raisins and the remaining sugar. Melt the remaining butter and cool to room temperature (it must not be warm). Use a tablespoon, which you dip frequently in the butter, to scoop out equal-size pieces of the dough. Fill the cake pan with alternating layers of dough pieces and nut mixture. Sprinkle the remaining butter over the top layer of dough.

Hungarian recipes

When the pan is two-thirds full, cover with a dish towel and leave in a warm place until the dough fills the pan. Brush with beaten egg yolks, and bake in a preheated (medium) oven for 35-40 minutes. Leave to cool in the pan, then turn out onto a plate and sprinkle with the vanilla and confectioners’ sugars. Serve immediately, accompanied by wine cream or vanilla sauce and warm jam.

You will know this recipe is a success if you can break the fritters easily with a fork.

Hungarian dessert

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