Food by Camila
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Hungarian Coil or Rosca Húngara (Hungarian Sweet Bread)

#bread
#rosca
#coffee

Ingredients

  • 1 sachet of dried yeast (7g)
  • 3 tbsp sugar
  • 3 tbsp vegetable oil
  • 2 cups warm milk
  • 600g plain flour
  • 2 whole eggs
  • 4 tbsp butter (I swapped the margarine here)
  • 4 tbsp sugar
  • 1 cup desiccated coconut moistened with water

This recipe has great sentimental value for me. It was made by my Aunt Bel, my mother and my grandmother! Check out the original recipe in the photos below and my more detailed version afterwards. Everyone has their own way of preparing a dough base, notice that in the original recipe my aunt assumes you already know how to prepare a basic dough, so I tried to do it the way I found most appropriate. Discover your own way of making it too!

Since fresh yeast is hard for me to find, I researched swapping fresh yeast for dried yeast and found this instruction from Freschman:

In other words, for each part of dried yeast, you use 3x fresh yeast.

Another thing is that I decided to make half the recipe, so that if anything went wrong I wouldn’t waste too many ingredients, even though even if it went wrong, it would still turn out well!

So, shall we give it a try?

My version for half the recipe - 1 baking tray of 35 X 27cm

In other words, for each part of dried yeast, you use 3x fresh yeast.

Another thing is that I decided to make half the recipe, so that if anything went wrong I wouldn’t waste too many ingredients, even though even if it went wrong, it would still turn out well!

So, shall we give it a try?

My version for half the recipe - 1 baking tray of 35 X 27cm

Instructions

  1. To prepare the dough, dissolve the yeast in the warm milk with the sugar and set aside for 10-15 minutes. As soon as the yeast is active, add the oil and the eggs and mix well

  1. In a large bowl, sift the flour and make a well in the middle and start adding the liquid mixture

  1. Mix everything until you get a smooth dough and knead the dough until it stops sticking to your hands (about 10 minutes), return it to the same bowl, cover with a clean cloth and leave to rise for 30 minutes.

  1. Meanwhile, prepare the butter and the grated coconut

  1. After 30 minutes and with the dough already risen, roll the dough out on a surface dusted with flour into a rectangle

  1. Spread the butter and sprinkle the grated coconut over the rolled-out dough

  1. Roll it up like a Swiss roll and cut into thick slices

  1. Arrange in a baking tray greased with butter and leave to rise for a further 30 minutes

  1. Preheat the oven to 190°C while you prepare the milk and sugar mixture

  1. Bake in a 190°C oven until they are lightly golden, here it took approximately 30-35 minutes

  1. As soon as they are lightly golden, pour over the milk syrup and return to the oven again for about 10 minutes