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    1 kg flour
    250 g sugar
    200 g  butter
    3 egg yolks
    450 g milk
    grated lemon rind 
    100 g yeast
    10 g  salt


Stir the yeast into a little lukewarm water and mix with flour, adding salt and softened butter cut into pieces, the egg yolks, the sugar, the lukewarm milk. Mix to a soft, compact consistency, put on a hard surface, cover and let rise for about an hour, at 26°C. Knead for a few minutes and divide in half making two rolls, entwine them and join the ends to make a circle. Let rise for 45 more minutes at 26°C, brush with beaten egg and bake at 220°C for 15-20 minutes until it is golden brown.

The Brezdél can be stored in a dry place for two or three days. 


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