gyúrás

Gyúrás is a Hungarian term that translates to "kneading" in English. It refers to a culinary technique, most commonly associated with dough preparation, where ingredients are mixed and worked together through pressing, folding, and stretching. This process is essential for developing the gluten structure in flour-based doughs, such as those used for bread, pasta, and pastries. The mechanical action of kneading aligns and strengthens the gluten proteins, creating an elastic network that can trap gases produced by yeast during fermentation, leading to a lighter and airier final product.

Beyond its literal meaning in baking, "gyúrás" can also be used metaphorically in Hungarian to describe a thorough or intensive working of something, or a rigorous process of shaping or refining. For example, one might speak of "gyúrás" in the context of intense training or a complex negotiation. The physical act of kneading a dough often requires significant effort and time, highlighting the effort involved in the metaphorical sense as well. The core concept of manipulating and transforming a substance through sustained effort remains consistent across both its culinary and broader applications.