You say Hungarian, I say impossible.

This is from Easter. But who cares, it didn't work anyway. 


Yeast is not my friend. Stop it you filth mongers, I don’t mean like that. I’m talking baking.

It’s Easter. A lovely pondering sort of time of the year. Family, friends and all that if you’re lucky. 

I gave up pondering home made hot cross buns this year. I’ve made peace with the fact that I haven’t got the dough side of life at all worked out.

Why then, did I think it wise to attempt a traditional Hungarian Easter treat – the poppy seed scroll which yes, like hot cross buns, involves yeast, proving, kneading etc?

Madness. The Easter spirit overcame me, as did the seductive food styling of Australian Gourmet Traveller magazine. April edition 2010. Damn them and their highly skilled photographers (oh that’s hardly a seasonal attitude – what with all this forgiveness and redemption flying around).

“I can make that”, thought I.

Ignorant fool.

It took me the better part of the morning - nay, day - to make, which is fine, as long as you get results.

You have to knead the dough and let it rise - twice. Well, no rising occurred – at least none visible to the naked eye.

Then you divide the dough in two, roll it out, fill it and roll it up into a cylinder. Then let it rise AGAIN. Remarkably the scrolls seemed to get a little fatter during the hour they sat in the sun on the front verandah. Not sure if the in-the-sun thing was right but I was getting desperate for some movement and yeast likes warm things yeah?

To my utter delight the final product actually looked quite similar to the photo in the magazine. Albeit a little shorter and heavier. Kind of like how things look when I try them on in Country Road – not quite catalogue ready.

As for the taste? I had high hopes because my favourite cake when I was small was Mum’s poppyseed. Turns out poppyseeds en masse mixed with milk and prunes and other stuff in paste form is less than delicious.  Not very sweet and just kind of … not great. Someone should send the Hungarians a CSR sample pack. Could be a whole untapped market there.

Apparently two versions are generally made, the second with a walnut filling. I reckon this would be better.

So, in protest and indignation I’m not typing up the recipe. If you want to look it up, make it, then laugh at my baking inadequacy, be my guest.

I’d recommend instead the dark chocolate, pear and pistachio cake, also in the Easter edition of Australian Gourmet Traveller. Its from Tartine in Melbourne, where I work. And what a charming little establishment it is.

Also the cake has no yeast.

Get some chocolate in ya and Seasons greetings to all our Hungarian friends, or - Boldog Húsvéti Ünnepeket!