Hungarian Kalachki
By jimmysmommy
Hungarian Kalachki. Discover our recipe.
1 Picture
Ingredients
- 1 dry yeast added to 1/4 cups warm water
- 3/4 cup milk, scalded, let cool
- 5 cups of flour
- 1 pound of Crisco or Spry (equal to 2 cups)
- 4 egg yolks
- 3 tsp. baking powder
- 1 teaspoon salt
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Take flour, Crisco and mix like a pie dough
Step 2
Add eggs to cooled milk and stir, then add the rest of ingredients and mix will
Step 3
Refrigerate for about 3 hours
Step 4
Roll out on powdered sugar
Step 5
Cut into 3 X 3 inch squares
Step 6
Add a teaspoon of filling (Apricot or Prune Lekvar, Raspberry, Cheese, etc)
Step 7
Fold over two opposite corners to the middle and seal by pushing down in center
Step 8
Place on a greased and floured cookie sheet
Step 9
Bake at 375 degrees for 20 to 25 minutes until golden brown. Don't let them burn.
Step 10
When cool sprinkle with powdered sugar
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
Review this recipe
My best guess would be 1 package = 2 1/2 Tb
Commented by Gourmandize Staff
How much yeast is used? 1t or 1T?? Recipe calls for "1 dry yeast..." but doesn't indicated the amount. Can someone advise? thanks!
Commented by Gourmandize Staff