Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)
Put 1 teaspoon of sugar in 1/3 cup of milk and let the leaven rise. Add the butter and 2 teaspoons of sugar and salt to the rest of the milk and warm it up. When the butter has melted cool it until lukewarm. Mix the flour and the leaven, add the lukewarm liquid then knead the dough for a while. When the dough is ready, put it on a slightly floured surface and go on kneading it with the hands until it is smooth and flexible. Leave the dough rise in a pan spread with oil for an hour. When it has risen press it down and leave for another hour to rise. Then knead it again, divide it into four parts, make four loaves and let them rest for about 10 minutes. Roll the loaves in our hands to make long pieces and twist them together not too tight. Put the twisted dough in a pan lined with baking paper, cover it and leave to rise for one more hour. Before putting it into the oven heated to 190 degrees, spread the top with beaten egg yolk and poppyseeds. Bake it for about 4-0 minutes while spread the parts that rise in the meantime. 3 1 28 31 Recipe of András Körner Körner; 2005, pp. 224-230.
