Kürtőskalács

Coated with Nutella on the inside.

Coated with Nutella on the inside.

Kürtőskalács are a yummy Hungarian sweet bread originating from medieval times. They were typically made only for special occasions but are now on every street corner in some of the touristy areas of Prague.  Jay and I discovered them in Prague and then again in Budapest, Hungary.  They are a delicious yeast raised sweet dough, dipped in sugar and cooked on a large cylinder, traditionally over an open fire.  They are also called Trdelnik in the Czech Republic and Chimney Cakes (not a romantic name) in the English world.

Cooking in Prague

Cooking in Prague

As I don’t have a spit and open fire set up I thought I would try to McGyver a system to make this yummy treat.  I tried two different techniques: the first was an empty bean can with two tomato paste cans on either end all wrapped in foil.  This contraption is then rested on a standard size bread tin and you can rotate every 5 minutes or so.

Final product from Prague

Final product from Prague

The second is simply an empty bean can covered with foil, sprayed with sunflower oil. This then stands on end in the oven. Turning to switch ends half way through.

McGyvered Baking system.

McGyvered Baking system.

Recipe:

 Dough
1 cup of AP flour
1 egg yolk
Pinch of salt
Two teaspoons of AD yeast
100 g of milk (or Almond milk)- warmed
1 tablespoon of sugar
3 Tablespoons of butter
 
Toppings
Sugar, cinnamon
Ground walnuts (optional)
Nutella (optional)

Directions

In a small bowl mix the milk, sugar and yeast. Set aside. Combine all the other ingredients in a larger bowl.  After the yeast has bloomed, mix with other ingredients in the larger bowl and combine to form a nice dough ball.  Kneed gently for a few minutes, place in a warm, draft free space and let rise until doubled in size.

Empty two standard cans (I made chili tonight so used the bean cans) – take both ends off (so you have a hollow tube) and cover with aluminum foil. Spray the cans with oil.  Split the dough into two halves and set one aside.

Rolling out the dough

Rolling out the dough

Gently begin rolling the dough into a long snake like structure (that’s my technical term).  Wrap the dough around the can leaving a small gap between layers.  Roll in the sugar/cinnamon mixture- press a bit hard to embed the sugar into the dough. Repeat with the second half of the dough.  Set aside for 10 minutes to rest.

Bake in the oven for 15-20 minutes until golden brown.  Turn them every five minutes. Once out of the oven, let them cool for a few minutes and then roll them in nuts or any other toppings you like (chocolate sprinkles are yummy).

Or you can spread Nutella on the inside!

Eat and enjoy!

First home baked. Tasted better than they look.

First home baked. Tasted better than they look.

Both contraptions worked well enough.  The dough on the can standing on end held together better- so I would skip the fancy contraption and simply use an empty can!  These two first attempts lasted approximately 3 minutes once they came out of the oven. Yum!

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4 responses to “Kürtőskalács

  1. Reblogged this on CurryMeMumbai and commented:
    Food lovers are food lovers the world over and to my mind, there’s no better way to discover the world through your palate. Bread is the staff of life and it is eaten all over the world in some form or the other – leavened, unleavened, fried , roasted or toasted, no meal is complete without bread. I came across this interesting post on how a Hungarian sweet bread is now a fixture on the Prague culinary tour. I haven’t tried it yet but will put this on my list of recipes to try out this December – when the weather is perfect for sweet bread.

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