Kürtőskalács

Name: Kürtőskalács
Total time: 3 h
Yield: 4
Cuisine: Hungarian
Ingredients: 500 g Strong white flour; 220 ml Warm milk; 10 g Dried yeast; 60 g Caster sugar for the dough; 2 Egg yolks; 80 g Butter, softened; 1 tsp Salt; 80 g Melted butter for brushing; 200 g Granulated sugar for rolling; 3 tbsp Ground cinnamon to finish

A ribbon of sweet dough wound round a wooden roller, rolled in sugar and turned over coals until the sugar caramelises into a shell — pulled apart in a spiral, still warm.

Nguồn

Công thức của Hungarian confectioners · 🏺 Truyền thống · Budapest's cukrászda tradition — sponge in many thin layers, buttercream between them, and a sheet of hard caramel on top that has to crack.

Hungarian · Székely spit cake — An ownerless traditional dish, so no cook is credited. The cited article confirms the spit-cake form, the Székely-Hungarian origin in Transylvania, the sugar shell caramelised over the fire and the 18th-century written record. Quantities and method are this book's own.

Background on Wikipedia ↗

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⏱ 180 phút🍽 4 khẩu phần🔥 520 kcal🇭🇺 Hungary

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Các bước

Stir the yeast and dough sugar into the warm milk and leave 10 minutes until foaming.
Mix in the flour, yolks, softened butter and salt and knead 10 minutes to a smooth, elastic, rich dough. Prove 1 hour.
Wrap four wooden rollers — or four rolling pins — in baking paper and brush them with melted butter.
💡 No roller? A clean, well-wrapped rolling pin or a foil-covered can does the job. The dough needs something round to shrink onto.
Roll the dough out to 5 mm and cut it into 2 cm ribbons. Wind one round each roller in a spiral, edges just touching.
Roll each wound roller firmly in granulated sugar, pressing so the sugar sticks all over.
Roast over coals or in a 190°C oven for 25 minutes, turning every 5 minutes, until the sugar has gone amber and hard. Roll in cinnamon and slide off the roller while hot.
💡 Slide it off while hot. Let it cool on the roller and the caramel glues it there permanently.

💡 Mẹo

It comes from the Székely of Transylvania and is the oldest recorded Hungarian pastry — written down in the 18th century.
Eat it by unwinding the spiral with your fingers. Cutting it across defeats the entire design.
It is at its best within ten minutes of coming off the fire and merely good after an hour.