June Meyer's Authentic Hungarian Kipfels(Grandma Leptich's K

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Title: June Meyer's Authentic Hungarian Kipfels(Grandma Leptich's K
Yield: 50 Servings
Categories: Hungary, Pastry

Ingredients:

10 c Flour or 2 1/2 lbs.
3/4 lb Butter, room temp.
1/4 c Lard, room temp.
1/2 ts Salt
5 Eggs in all-3 whole
-eggs and 2 yolks.
1 3/4 c Warm sour cream
1 1/4 c Sugar
2 Lemon's zest grated,
-and reserve juice
2 1/2 Yeast cakes
-or packs dry yeast


------------------------MIXTURE FOR ROLLING KIPFELS------------------------
1/2 lb Ground walnuts mixed with
3/4 c Granulated sugar.

Kipfels or Kifflies were always present at any family gathering, be it a
birthday, shower, anniversary, wedding or just a get together. They are
made from a rich dough. Every family had their own recipe which was handed
down through the generations. You could always identify whose Kipfels you
were eating, either by dough flavor, fillings which contained either poppy
seed, prune, apricot, cinnamon and chopped walnuts or cream cheese, or by
topping or shape. There was always an underlying competition among the
women as to who's Kipfels were best. They are not large, but big enough for
three or four bites. Kipfels would be stacked into pyramids. They were
served with coffee after a large meal. You always had room for two or
three.

These are Eastern European in origin. They have their roots in Austria,
Hungary, Serbia, Croatia, Yugoslavia, Romania and Turkey. There are
hundreds of variations. Regards, June Meyer.

Mix yeast and warm water in a small dish and proof according to yeast
directions. Mix flour and shortening together in a large bowl till like pie
dough, only finer. (I use my wire pastry cutter). Add all other dough
ingredients including yeast mixture and work with your hands till well
mixed and dough comes away from your hands and pan. If it seems dry, add
the lemon juice, 1/2 lemon at a time until soft enough to mix.

Let rise in a warm place till double in bulk. (I turn on the light in my
oven and keep the door closed).

When dough has risen, pull off about 1/4 of a cup or a small egg sized
piece of dough for each cake and flatten to the size of a baby's hand (do
not roll with rolling pin) but push into shape.

Squeeze out about 1 tsp. of Lekvar (see recipe index) jam, and pinch up
dough to cover the Lekvar jam entirely. Roll in Ground Nut mixture. Place
on a greased baking pan. Let rise again for about 3/4 of and hour. Bake at
350 or moderate oven, 25 to 30 min. or till lightly brown.

Cakes should be placed close together in pan, but do not crowd too closely.
My kipfels look like a lot of fat little bundled up babies!

Makes 50, more or less.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com WALT
Posted to EAT-L Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 -0500

From: Walt Gray