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
Keltetett dough is common in bread, brioche, certain pastries, and other yeasted products. It is distinct from