👩🍳 Instructions
- Activate the yeast:
- Dissolve yeast in warm milk with 1 tsp sugar. Let it sit until foamy (about 10 minutes).
- Make the dough:
- In a bowl, combine flour, softened butter, sugar, salt, egg yolks, and yeast mixture.
- Knead into a smooth dough. Cover and let rise for about 1 hour, until doubled.
- Roll and layer:
- Divide dough into 4 equal parts.
- Roll out the first part to fit a greased baking pan (about 9×13 inch / 23×33 cm).
- Spread with apricot jam, then sprinkle with a mixture of ground walnuts and sugar.
- Repeat with the next two layers: dough → jam → walnut-sugar.
- Place the final dough sheet on top.
- Bake:
- Pierce the top layer with a fork in several places (to release steam).
- Bake in a preheated oven at 350°F (175°C) for about 35–40 minutes, until golden.
- Chocolate glaze:
- Melt chocolate with butter/oil over low heat.
- Spread evenly over cooled cake.
- Slice & serve:
- Let the glaze set completely before slicing into neat rectangles or diamonds.
🍴 Tip: Zserbó szelet tastes even better the next day once the flavors meld. It keeps very well for several days, making it a perfect holiday dessert.
Would you like me to also give you a no-yeast quick version of Zserbó that skips the rising time?
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