Easy Yeast Dough/hungarian Cake/dessert Recipe

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Easy Yeast Dough/Hungarian Cake/Dessert

Morcash Sweat


This is our traditional Christmas, Hungarian sweet dessert that comes from my grandmother’s Hungarian roots. It starts as a breakfast sweet roll, then later it is a lunch or dinner dessert eaten like a semi-sweet cake. It’s filled with a nut filling and to sweeten it, we pour a powdered sugar icing all over it.
The dough can be shaped into a cross at Easter or a wreath at Christmas. We put candied fruit cherries on top too.

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2 Hr
25 Min


1 c
1/2 c
1 tsp
1/2 c
1 pkg
active dry yeast
1/4 c
very warm water
4 c
unsifted flour
nut filling recipe to follow.


1Scald milk. Mix in sugar, salt and margarine. Cool to lukewarm.
2Dissolve yeast in warm water (about 105’-115’).
3Add cooled milk mixture, egg and 2 cups flour. Beat until smooth with electric mixer if desired. Add 1/2 cup more flour and beat again.
4Beat additional 1 1/2 cups flour by hand. Cover with aluminum foil and refrigerate from 2 hours up to 2 full days.
5Remove from refrigerator and roll out on floured surface. At this time, heat oven to 350’-375’.
6Fill with Nut Filling*** Recipe to follow.
7Cover and let rise until doubled, about 1 hour.
8Brush with egg yolks and a little water before baking to make a shiny surface. Bake at 350’-375’ for 25 minutes.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Hungarian
Other Tag: Heirloom