Keltetett

Keltetett is a Hungarian culinary term used to describe dough or batter that has undergone leavening and risen as a result of yeast or fermentation. It is the past participle form of the verb keleszt, meaning to leaven or to rise, and is used in recipes and bakery contexts to indicate that the dough has been proofed or leavened before shaping and baking.

In practical terms, keltetett tészta refers to dough that has been allowed to rest and ferment at an appropriate temperature, usually with yeast (élesztő) or sourdough cultures (kovász). The fermentation increases the dough’s volume and develops flavor and gas structure, producing a softer crumb and a more complex aroma. The duration and temperature of the process vary with the recipe, ingredients, and desired final product; longer, cooler fermentation can enhance taste, while shorter, warmer fermentation speeds production.

Keltetett dough is common in bread, brioche, certain pastries, and other yeasted products. It is distinct from non-leavened dough and from dough that has not yet been proofed. Related terms include kelesztés (the act of leavening or proofing), élesztő (yeast), and kovászos (sourdough). In Hungarian culinary writing, keltetett may appear to denote pre-fermented or pre-proofed dough used before final shaping or baking.