How to Make Püspökkenyér: A Heavenly Hungarian Cake

Püspökkenyér, which translates to “bishop’s bread,” is a decadent Hungarian cake that’s sure to impress. Imagine a fluffy, golden cake studded with juicy raisins and enveloped in a sweet, custardy sauce. It’s like bread pudding met its match in a cake pan, and the result is pure delight.

Whether you’re a baking enthusiast or just looking for a new dessert adventure, this recipe is for you. With its simple steps and comforting flavors, püspökkenyér is perfect for family gatherings, holidays, or any occasion that calls for a taste of Hungarian tradition.

Let’s Gather Our Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup warm milk (around 105°F)
• 1/4 cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup raisins (your favorite kind!)

For the Custard Sauce:

• 4 cups milk
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Tools of the Trade:

• Two 9×13 inch baking dishes
• Large bowl
• Whisk
• Rubber spatula
• Medium saucepan

Time to Bake!

Step 1: Waking Up the Yeast

In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar from the cake ingredients. Give it a gentle stir and let it sit for about 5-10 minutes, or until the yeast is foamy. This means the yeast is active and ready to work its magic!

Step 2: Creating the Cake Batter

1. To the yeast mixture, add the remaining cake sugar, melted butter, eggs, vanilla extract, and salt. Whisk everything together until well combined.
2. Gradually add in the flour, one cup at a time, mixing until a soft dough forms.
3. Now, it’s time to get your hands a little messy! Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
4. Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.

Step 3: Preparing the Custard Sauce

While the dough is rising, let’s whip up that luscious custard sauce.

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This usually takes about 5-7 minutes.
4. In a separate bowl, whisk together the egg yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot custard mixture. This helps prevent the eggs from scrambling.
5. Pour the tempered yolk mixture back into the saucepan with the remaining custard. Cook for another minute, stirring constantly.
6. Remove from heat and stir in the butter and vanilla extract. Set aside to cool slightly.

Step 4: Assembling the Püspökkenyér

1. Preheat your oven to 350°F (175°C). Grease two 9×13 inch baking dishes.
2. Punch down the risen dough and divide it in half. Roll out each half into a rectangle roughly the size of your baking dish.
3. Spread half of the custard sauce in the bottom of each baking dish.
4. Sprinkle each dish with half of the raisins.
5. Carefully place the rolled-out dough on top of the custard and raisins in each dish.

Step 5: Baking to Perfection

Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Serving Your Masterpiece

Let the püspökkenyér cool slightly before serving. It’s delicious warm or at room temperature. Dust with powdered sugar for an extra touch of sweetness.

Slice of Püspökkenyér

FAQs about Making Püspökkenyér:

Q: Can I use different dried fruits instead of raisins?

A: Absolutely! Feel free to experiment with other dried fruits like cranberries, chopped apricots, or even chopped dates.

Q: My custard sauce seems a bit thin. What can I do?

A: Don’t worry! You can thicken the custard sauce by returning it to the stovetop over low heat and whisking in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk. Cook for a minute or two, or until thickened.

Q: Can I make püspökkenyér ahead of time?

A: Yes, you can! You can assemble the cake up to 8 hours ahead of time and keep it refrigerated. Just let it come to room temperature before baking.

Püspökkenyér ingredients

A Taste of Tradition

Making püspökkenyér is like taking a bite out of history. This comforting cake has been enjoyed in Hungary for generations, and its popularity has spread far and wide. It’s a testament to the power of simple ingredients and time-honored techniques.

So why not add a touch of Hungarian flair to your next baking adventure? With its enticing aroma, soft texture, and delightful flavors, püspökkenyér is sure to become a new family favorite.

We’d love to hear about your baking journey! Share your experience and photos of your beautiful creations in the comments below. Happy baking!