Desserts

Water-Filled Pastry (Vízenkölt)

Made by:

Ingredients

1 cup
Mizo sour cream (20%) (150 g) 1 tbsp
sugar 2,5 dkg
fresh yeast 50 dkg
flour 10 dkg
Mizo butter 2
lemons 1 tsp
salt 2
eggs

For greasing:

5 dkg
Mizo butter

For rolling


Sugar

Instructions:

 

Warm the sour cream and dissolve the sugar in it. Crumble and activate the yeast in it. Rub the butter into the flour, add lemon zest, salt, eggs, and the yeast mixture, and knead until smooth. If needed, add more flour or sour cream.

Spread butter on the center of a clean kitchen towel or cloth, place the dough in the center, and tie the corners of the cloth loosely to keep the dough secure. In a large pot or bucket, fill it with cold water and place the dough inside. Let it rise for 1–1.5 hours, until the dough floats to the top and turns over. Once risen, transfer to a lightly floured board, knead it gently, and shape it into a larger rod. Cut it into thin slices. Sprinkle sugar generously on the board and roll each slice in the sugar until well coated. Shape each piece into crescent forms, but you can also create small turbans: roll the dough thinner, tie a knot, and place one end above and the other end below the middle. Arrange the rolls on a baking sheet lined with parchment paper and bake in a preheated 180–200°C (356-392°F) oven until golden brown. Serve cooled.


 

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