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Old 12-01-2008, 10:56 AM   #1
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Hungarian Beigli

Hungarian Beigli - Allrecipes

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Old 12-01-2008, 11:26 AM   #2
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Have you made this yet, LadyCook61? I would really love some feedback. Thanks, PieSusan
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Old 12-01-2008, 12:24 PM   #3
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I have a question. Why would you add a package of yeast to self rising flour? I thought that self rising flour already had a leavening agent in it.

This recipe looks remarkably like my mother's Slovenian Potica recipe. I think each European country has their own version, and thuis one is almost verbatim from Mom's recipe book.

Joe
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Old 12-01-2008, 01:16 PM   #4
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Would you please post it JoeV? I would love it!

I noticed that too about the recipe which is why I asked LadyCook if she had made it. I have never seen a recipe use self rising flour and yeast.
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Old 12-14-2008, 10:29 PM   #5
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I would really love to have an authentic version of this recipe with walnuts. If anyone has a tried and true one, please post it. Most of my baking books are packed away--thanks, Susan
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Old 12-14-2008, 10:36 PM   #6
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How similar is this to potica?
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Old 12-15-2008, 01:32 PM   #7
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Kitchenelf, I think beigli are similar to makosh, potica and gubana. However, I can't help thinking that there are some differences. I wish my grandma were still living--she would know.

I have found that with Eastern European recipes that there are a lot of similarities--I think, in part, it is because borders kept changing.
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Old 12-15-2008, 02:02 PM   #8
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Kitchenelf, thanks for getting me thinking. I found what I was looking for:
Nut Roll -- Traditional Hungarian Pastry
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Old 12-15-2008, 02:50 PM   #9
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Looks exactly like an Ukrainian poppy seed roll my mom makes.
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Old 12-15-2008, 03:06 PM   #10
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I'm allergic to walnuts - is there another nut that can be used without changing it too much?? I would LOVE to make this!
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