Hungarian Foods

At Zingerman’s Bakehouse we’re bringing traditional Hungarian foods to Ann Arbor, MI. Hungary has an incredibly rich and varied food tradition reaching back at least 1500 years, including an Eastern European Jewish influence. Hungary has it all-a developed selection of baked goods including beautiful breads, morning pastries and elegant coffeehouse desserts. There is also a variety of soups, something we can serve our daily lunch guests. After doing the research we got excited about learning these new foods and sharing them with you. So we traveled to Hungary in September 2011, May 2012 and again in October 2012 to eat and research. In October 2013 we went back with a group of guests from Zingerman’s Food Tours. We look forward to sharing more traditional Hungarian foods with our customers.

Hungry for more Hungary?
-Stop in and ask for a taste of our favorite Hungarian foods.
-Check out our Hungarian baking & cooking classes.
-Join us in May 2015 for our next Hungarian food tour.


Krémes

Krémes (crem-esh) is a beloved Hungarian pastry sold in practically every Hungarian pastry shop. Eating krémes in Hungary is an event, like how we go to ice cream shops in the U.S. Our krémes is made of three layers of buttery puff pastry with a filling made of vanilla bean pastry cream mixed with soft meringue (egg whites whipped to soft peaks with sugar). The pastry is very golden brown and flaky. The filling emphasizes vanilla flavor and a creamy smooth texture. We're making our krémes fresh in very small batches. Available Thursday-Sunday.
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Rigó Jancsi

A traditional Hungarian coffeehouse torte named after Rigó Jancsi [ree-go yan-CHEE] (1858-1927), a famous Hungarian violinist who seduced and married Clara Ward, Princesse de Caraman-Chimay. It's two light layers of chocolate sponge cake filled with chocolate rum whipped cream and iced with apricot glaze and dark chocolate ganache.
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Esterházy Torta

During his life he was perhaps the richest man, not actually named King, in all of Europe. Maybe this is why the cake is so rich and luxurious to eat. Our version of this famous torta is made up of layers of toasted walnut cake filled with a magnificent toasted walnut vanilla butter cream, decorated with poured fondant in a distinctive design used specifically for Esterházy cakes.
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Dobos Torta

Pronounced [doh-bosh], this traditional Hungarian coffeehouse torte was created in 1887 by well known chef and confectioner József C. Dobos (1847–1924). It's five thin layers of vanilla sponge cake and dark chocolate butter cream, all topped with pieces of crispy dark caramel. Taste one of Hungary's most famous tortas!
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Cardinal Slice

Known in Hungary as kardinális szelet, this classic dessert is sure to please the most discriminating pastry and coffee lover and makes an impressive showing at dinner parties. This pastry is built of three layers of crisp meringue and sponge cake separated by whipped cream and Creme Fraiche that is intensely infused with espresso couleur, a syrupy extract of deeply caramelized sugar and freshly made espresso. This delicate dessert is available Thursday-Sunday and serves about 8.
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Sweet Rétesek (Strudels)

To make our rétes (ray-tesh), we take our own fresh dough and carefully hand-stretch it over an 8 ft. table until it's thin enough to see through. Then it's folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh fillings, and baked until golden brown. Our rétesek (ray-te-shek) serve eight. This month's flavor: apricot and cream cheese.
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Savory Rétesek (strudels)

To make our rétes (ray-tesh), we take our own fresh dough and carefully hand-stretch it over an 8 ft. table until it's thin enough to see through. Then it's folded and layered with melted butter and a sprinkle of bread crumbs, wrapped around fresh fillings, and baked until golden brown. Our savory rétesek (ray-te-shek) serve eight.

Try our traditional Hungarian flavor potato with bacon. We're also offering vegetarian Indian strudel with potatoes, onions, peas, carrots, and a savory mix of Indian spices like asafoetida, mustard seed, turmeric, and coriander.
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almond kifli cookies

An irresistible Hungarian treat. The name kifli originally referred to the crescent shape and to savory breads in this shape (it was the precursor to the croissant!). It is available in many parts of Europe by different names. This particular cookie is very popular in Hungary and Austria today. Ours are made with ground almonds and real vanilla bean. They're addictive, so watch out!
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flodni

The name flodni (fluden in Yiddish) refers to a layered and filled pastry. It's a Hungarian specialty, as well as a traditional Jewish holiday pastry. We're really enjoying the buttery pastry layered with three distinct fillings: honey poppy seed, raisin walnut and cinnamon apple. Available by the slice or whole.
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Somodi Kalács -cinnamon swirl bread

Somodi Kálacs (sho-mo-dee-ko-loch)
A traditional Hungarian Easter bread we learned to bake in a village in Transylvania on our trip there in 2012. This soft golden pan loaf, is made with fresh eggs and a sweet buttery cinnamon brown sugar swirl. The smell is amazing. The taste is even better. Enjoy it while you can!

Available as an occasional "special bake". Give us a call and reserve your loaves. Here's when we're baking it next:
April 2014

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Barches- paprika egg bread

Barches (bar-kess)
A traditional Hungarian braided bread very similar to challah, but made with milk. Our version is mixed with Hungarian sweet paprika giving it a warm orange color and a faint spice note that builds on your tongue as you eat it. It's really enjoyable all by itself or try it along side a hearty soup or stew. It could add a great layer of flavor to your sandwich creations as well.

Available as an occasional "special bake". Give us a call and reserve your special loaves. Here's when we're baking it next:
April 4 & 5, 2014
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Lunch specials at the Bakehouse

Amy's Hungarian Tribute-We couldn't pack more flavor in this sandwich if we tried. Our new soft pretzel bun with Hungarian cured bacon and smoked pork loin, Liptauer cheese spread, pickled Hungarian peppers, shaved onion and whole grain mustard. Available Mon-Sat.

Hot Soups
Gabor's Butter Bean & Ham (Tuesday)
Páloc Leves, lamb, vegetable & sour cream (Wednesday)
Tibor's Matzo Ball with goose broth (Friday)
Sólet (a.k.a. cholent) bean & barley stew flavored with smoked meat (Saturday)

Lángos (lon-gohsh)-A savory fried bread and popular Hungarian street food. Ours is brushed with garlic and sour cream, sprinkled with fresh dill, topped with Hickory Smoked Ham, Marieke 1-year Gouda cheese, and a dusting of paprika! Available on Tuesdays and Saturdays from 11:00 AM to 1:30 PM.
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hamutáska

on vacation
(ha-mu-tosk-a) A Transylvanian Hungarian cookie, made from delicate dough carefully hand-folded around honey walnut filling, baked to a golden brown and dusted with powdered sugar. We learned this special treat on our trip to Transylvania in 2012. The name means “cinder sack”, or the pouch you would have put your ashes in from a fire. They are a comforting treat, especially with a cup of tea.
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Dios Torta

on vacation
We're bringing you our version of another great Hungarian Coffeehouse torte. Pronounced (dee-ohsh), dios means walnut in Hungarian. You'll find many versions of walnut cakes in Hungary, the most famous being the Esterházy cake. Named after Prince Pál Antal Esterházy, it's a walnut almond cake decorated in marbled vanilla and chocolate poured fondant. Our dios torta is a chopped walnut and fresh orange zest cake layered with toasted walnut butter cream. Each torte is covered in a thin layer of fresh vanilla fondant, hand embossed and dusted in gold. For a great Hungarian taste and a special 19th century look, try it out!
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walnut beigli

on vacation
(bay-glee) A Christmas staple in every house in Hungary, beigli is a yeasted butter dough rolled up with a sweet walnut filling. Our test batches flew off the shelves last year. Stop in and ask for a taste. Available every day in December, only at Zingerman's Bakehouse or Zingerman's Delicatessen.
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pogácsa

on vacation
(poh-gotcha) The all purpose roll of Hungary. They are a cross between what we know as a scone and a biscuit which can be eaten for breakfast, as a snack, part of an appetizer with korozott (Hungarian liptauer), or with soup. Ours are rich and full of flavor, made with Zingerman's Creamery farm cheese, sweet butter, and fresh eggs. Also available with a tasty, crunchy seeded top (poppy, sesame and caraway seeds).
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