Kürtőskalács (Hungarian chimney cake)

Kürtőskalács Recipe – Hungarian Sweet Bread

I invite you to a unique culinary experience with this Kürtőskalács recipe, also known as Hungarian sweet bread. These delicious pastries, with a slightly crunchy texture and a rich walnut flavor, are the perfect choice to bring a touch of magic to your kitchen. Whether you enjoy them warm, straight from the oven, or cooled, these treats are sure to win the hearts of everyone around.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 20 minutes
Total time: 1 hour 50 minutes
Number of servings: 8-10 pastries

Ingredients:

For the dough:
- 30 g fresh yeast
- 300 ml lukewarm milk
- 2 tablespoons granulated sugar
- 500 g flour
- 2 whole eggs
- 2 egg yolks
- 80 g margarine (or melted butter)
- A pinch of salt

For the syrup:
- 200 g sugar
- 100 ml water

For the glaze:
- 8 tablespoons granulated sugar
- 200 g ground walnuts

Necessary utensils:
- Cardboard tubes (from food wrap or paper towels) or special forms for pastries
- Aluminum foil
- Baking tray
- Parchment paper
- Bread machine (optional)

Step by Step:

1. Preparing the dough:
- Start by dissolving the yeast in the lukewarm milk. Add the 2 tablespoons of sugar and stir gently. Let it sit for 10-15 minutes until the yeast forms a foam.
- In a large bowl, combine the flour with the salt. Make a well in the center and add the yeast mixture, whole eggs, egg yolks, and melted margarine.
- Using a wooden spoon, mix the ingredients until a dough forms. You can use a bread machine to knead the dough, setting it to the kneading and rising program.

2. Rising the dough:
- Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 1 hour, until it doubles in volume.

3. Preparing the syrup:
- In a small saucepan, combine the water and sugar. Place the mixture over medium heat and let it boil until the sugar completely dissolves. Once the syrup has cooled, you can use it to brush the pastries.

4. Shaping the pastries:
- After the dough has risen, sprinkle a little flour on the work surface and roll it out into a sheet about 1 cm thick.
- Cut the sheet into strips 2 cm wide.
- Brush the cardboard tubes (or forms) with a little margarine to prevent sticking.
- Take a strip of dough and wrap it in a spiral around the tube, leaving a small space between the spirals. Continue until the entire tube is covered.

5. Coating the pastries:
- Brush the dough spiral with the prepared syrup, then roll it in the mixture of sugar and ground walnuts, ensuring it is well coated.

6. Baking:
- Place the prepared tubes on the baking tray lined with parchment paper, leaving enough space between them. Preheat the oven to 200°C.
- Bake the pastries for 20 minutes or until they are golden and crispy. It is important to check them occasionally to ensure they do not burn.

7. Cooling and serving:
- After baking, let the pastries cool for 10-15 minutes. Carefully twist them to detach from the forms.
- They can be enjoyed warm, but they are just as delicious when cooled. You can share them with friends and family or save them for a sweet snack throughout the day.

Useful tips:
- Improvising with forms: If you do not have pastry forms, cardboard tubes are a clever solution. Make sure to cover them well with aluminum foil to avoid burning.
- Filling variations: You can experiment with different fillings, such as cinnamon, cocoa, or even chocolate. Add your favorite ingredients to customize the recipe.
- Recommended drinks: This pastry pairs perfectly with a fragrant tea or a cup of hot chocolate. Experiment with different flavors to enhance the tasting experience.

Nutritional information:
Each pastry has approximately 250-300 calories, depending on the ingredients used. These pastries are a good source of carbohydrates and proteins due to the flour and eggs, but it is advisable to consume them in moderation due to the sugar content.

Frequently asked questions:
- Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. Use about 10 g of dry yeast to replace the 30 g of fresh yeast.
- How can I tell when the pastries are ready? The golden color and pleasant aroma will guide you. If you tap them lightly on the bottom, they should sound hollow.
- Can I keep them for the next day? Yes, you can store the pastries in an airtight container, but they are best enjoyed fresh.

Personal note:
These Hungarian pastries are not just a simple recipe; they are a childhood memory, a moment of joy spent with loved ones. Try making them with your family, turning cooking into a fun and creative activity.

Enjoy every bite and don’t forget to share this recipe with your loved ones! Enjoy your meal!

 Ingredients: Dough 30g yeast 300ml milk 2 tablespoons granulated sugar 500g flour 2 whole eggs 2 egg yolks 80g margarine a pinch of salt Syrup 200g sugar 100ml water Glaze 8 tablespoons granulated sugar 200g ground walnuts

 Tags:  szekler bun