Called “bee” bread because méz is one of the main ingredients, this recipe comes from A Mi Süteményes Könyvünk published by Váncza. Feel free to substitute another brand of baking powder or vanilla sugar. Note that these days baking powder in Hungary comes in 12 gram packets and vanilla sugar comes in 10 gram packets.
Ingredients:
2 whole eggs
2 egg yolks
200 grams warm honey
Half packet Váncza vanilla sugar
50 grams chopped walnuts
50 grams chopped hazelnuts
50 grams raisins
Birsalmasajt, to taste
1 tablespoon cocoa
200 grams flour
1 packet Váncza baking powder
Method:
“We are mixing the whole eggs, egg yolks, honey and vanilla sugar until it is foamy,” writes the author. “Next we are mixing in the walnuts, hazelnuts, raisins, quince cheese, cocoa, and flour mixed with the baking powder. We are baking the bread in a long pan, which has been buttered and floured, at a medium temperature. It is highly recommended to let the bread sit for one or two days before slicing it.”
Taking an early first slice from the Me’heskenye’r.
I used guava paste from the Spanish shop instead of
unobtainable quince paste. I baked it for 45 minutes at 350 degrees F. Very easy to make. Nuts and fruit are nicely distributed and the taste really depends on the quality of the honey. I used wildflower honey and might try a lighter orange blossom next. I will take this to my Hungarian class for snack. I like this!
I’m so glad that the recipe turned out well….this one sounded really good to me also, and it’s on my “to bake” list. Thanks for letting us know what cooking temperature and time you used. Which shop did you buy the guava paste from?
The guava paste was Goya brand, 1.49$ at my local supermarket. The paste was made in the Dominican Republic. My thinking is that the use of fruit pastes in Spanish and Hungarian cuisine came from Turkish and Arab influences.
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