This is a classic Hungarian dessert that comes from the coutryside, a town called Karcag. Soft and cripsy, lots of vanilla and butter. You can have it with a cup of milk or coffee, also goes will with a thnin vanilla custard.
4 cups of all purpose flour (560g)
1.5 cups of whole milk
1.6 tablespoon of fresh yeast (15g)
3 egg yolks
2.5 tablespoons of sugar fo the dough, 5 tablespoons of suger for the filling
2 tablespoons of butter (30g) for the dough, 1 stick of butter for the filling
2.5 tablespoons vanilla sugar for the filling
Pinch of salt
some extra butter for the baking pan
Heat the milk up until lukewarm, mix in the sugar and the fresh yeast. Let it sit for 10 minutes.
Sift the flour in a bowl.a Add a pinch of salt, 3 egg yolks, 2 tablespoons of room temperature butter, and the milk with the sugar and yeast. Knead until the dough starts to hold together, if it is sticky, add more flour. Keep kneading until smooth and well combined. Oil a bowl, place the dough in, oil the dough too, cover with a cleasn kitchen towel, and let it rise in a lukewarm place for 50-60 minutes.
Melt 1 stick of butter and mix it with 5 tablespoons of sugar and 2.5 tablespoons of vanilla sugar.
Preheat the oven to 355 F (180 °C)
Place the dough onto an oily surface. Brush the rolling pin with some oil too.
Roll out the dough into a 0.2 inch thick rectangle.
Spread the 2/3 of the butter-sugar micture onto the dough, beginning at a short end roll it up. Cut into 1.5 inch wide pieces.
Thoroughly butter a rondeau pan and place the rolls into the pan.
Poor the rest of the butter-suger pixture on the rolls and bake them for about 25-30 minutes.
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