Vintage baking

[wiseheart]

Our school's going to celebrate its 50th anniversary next year, which isn't much compared with centuries-old, venerable institutions, but still... In any case, we're planning to do some vintage stuff, like an exposition of old exercise books, photos and stuff.

When we were discussing it, someone suggested a "retro buffet", meaning the offer of foodstuffs from our forgotten youth on the project week. Among other fondly remembered things, the little rolls of yeast dough called "Molnárka" (= little miller... and don't ask me where the name comes from, the things aren't even white) were mentioned. So, being the adventurous soul that I am, I offered to bake them, should I find a doable recipe.

I searched the shadowy depths of the Internet and came up with dozens of recipes, each only differing in tiny little details. I chose the one that seemed the easiest to make and these guys were the result:



They aren't only pretty but also feather light and almost indecently tasty. I'm well pleased with the results.

* * * * * * * * * * * * * * * *
Completely unrelated: the Firefox quote of the day

"Every day, once a day, give yourself a present. Don't plan it. Don't wait for it. Just let it happen."— Dale Cooper, Twin Peaks

Comments

[elmey.livejournal.com]

Mmm, looks like an excellent breakfast roll! You made enough for an army :)

[wiseheart.livejournal.com]

They are actually fairly small. A pound of flour yielded 20 of them.
Interested in the recipe? They are very easy to make.

[elmey.livejournal.com]

There are only two of us, 20 is way too many :) But I suppose I could halve the recipe without problems.

[wiseheart.livejournal.com]

There are only 2 of us as well. But the little things keep amazingly well in a plastic bag.
I made them on Sunday, and they were still fine today. I expect them to be good enough tomorrow, too. If a bit dry, we can always warm them up again.

Ingredients:
400 gr flour
1 egg
2 tablespoons of sugar
20 gr yeast (preferably fresh)
200-250 ml milk
50 gr butter or margarine
1 teaspoons of salt
eggyolk to paint them before baking

How to make it?
- Mix sugar and milk and warm it (it shouldn't be hot!!!), then crumble in the yeast and let it go up.
- Mix other ingredients in a large bowl; add the milk-yeast mix and knead the dough well.
- Cover the bowl with a dishtowel and let it rise in a warm place for about an hour.
- The recipe says cut the dough into 8-10 pieces and form rolls; I found those too large and halved the size so did I get 20 pieces. Paint them with an egg yolk (I mixed the egg yolk with a little bit of milk.)
- Let the rolls rise on the baking tin (lined with baking paper) for another 30 minutes; pre-heat the oven (middle temperature, perhaps about 180°C or so, the stupid recipe doesn't say).
- Paint the rolls with the egg yolk/milk mix another time and put them into the oven.
- Bake them for 25-30 minutes, depending on your oven. (Mine were ready in 20, but my oven is a temperamental one. Generally, when their underside is light brown, they're done.)

[wiseheart.livejournal.com]

Forgot to add: Hefeteiggebäck can be frozen and is like fresh when thawed out.

[disthrainsdotte.livejournal.com]

They certainly look nice, I hope they taste as nice as they look.

[wiseheart.livejournal.com]

They are very tasty, not to mention feather light. Or so they seem while eating. Afterwards, OTOH...

[disthrainsdotte.livejournal.com]

I guess it depends on how many of them that has been eaten. :)