Kéznyújtott

Kéznyújtott is a Hungarian term that literally translates to "hand-stretched". In a culinary context, it refers to a method of preparing dough, particularly for pastries and bread, where the dough is gently stretched by hand rather than being rolled with a pin. This technique is often employed for doughs that are delicate or contain a high fat content, such as puff pastry or certain types of strudel dough. The process involves carefully pulling and stretching the dough outwards from its center, aiming to create thin, even layers without tearing. The hand-stretching method is believed to preserve the integrity of the dough's structure, leading to a lighter, flakier, or more tender final product compared to rolling. It requires a certain level of skill and patience, as the dough needs to be worked slowly and consistently. This traditional method is still favored by many bakers for achieving superior textures in their baked goods.