George Lang

Gerbeaud Slice

Gerbeaud Szelet

Preparation info

  • 10

    or more servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ½ cup milk
  • ½ envelope of yeast
  • ½ cup XXX powdered sugar

Method

  1. Warm ¼ cup of the milk to lukewarm. Mix with the yeast, 1 tablespoon of the sugar and 3 tablespoons