Szekler Kurtos Kalacs
Hungarian nut and sugar cozonaci – A delicious journey into the world of sweets
Hungarian cozonaci, also known as kurtos kalaks, represent a culinary tradition that brings together dessert lovers from different generations. These cozonaci have an airy texture and a sweet taste, with a crunchy layer of caramelized nuts on the outside, making them perfect to enjoy alongside a warm tea or aromatic coffee. Today, I will share my unique recipe for Hungarian cozonaci that will make you fall in love with every bite.
Total time: approximately 2 hours and 40 minutes
Number of servings: 10 cozonaci
Ingredients
For the dough:
- 25 g fresh yeast
- 100 ml lukewarm water (for the starter)
- 3 eggs
- 3 tablespoons of sugar
- Optional: 1 packet of vanilla sugar
- 200 ml lukewarm milk
- A pinch of salt
- 5 tablespoons of oil
- 50 g melted butter
For decoration:
- A little milk
- Lemon or orange zest (optional)
- Ground nuts
- Sugar
- Vanilla sugar
- Honey (optional)
Necessary utensils
- A small bowl for the starter
- A large bowl for the dough
- A rolling pin
- A cardboard support (from paper towels, wrapped in baking paper)
- Baking tray
- Plastic wrap
- Kitchen towel
Step by step
1. Preparing the starter: Start by crumbling the yeast in a small bowl. Add 100 ml of lukewarm water, a teaspoon of sugar, and a little flour. Mix well until you obtain a smooth paste. Let the starter rise for about 10 minutes until it becomes frothy. This step is crucial for developing the flavors and texture of the cozonaci.
2. Mixing the wet ingredients: In a large bowl, beat the eggs with the 3 tablespoons of sugar and the vanilla sugar (if you choose to use it). Add the lukewarm milk, salt, and a little flour. Mix until the ingredients are well incorporated.
3. Adding the starter: Make a well in the center of the mixture and pour in the risen starter. Gently mix to integrate the starter into the dough.
4. Including the fatty ingredients: Gradually add the melted butter and oil, then start adding flour little by little until the dough becomes soft and no longer sticks to your hands. This is when you should start kneading the dough. Kneading is essential as it helps develop the gluten, which will give the cozonaci a fluffy texture.
5. Letting the dough rise: Grease the dough with a little oil and cover the bowl with plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in volume.
6. Dividing the dough: On a floured surface, divide the dough into smaller pieces for easier handling.
7. Shaping the cozonaci: Take the first piece of dough and roll it out into a thin sheet. Cut long strips that you will wrap around the cardboard support wrapped in baking paper. Make sure the strips do not overlap, leaving a small gap between them to allow for rising in the oven.
8. Flavoring the cozonaci: At this point, you can sprinkle lemon or orange zest over the rolled-out dough for an extra flavor. This addition will transform the cozonaci into a unique olfactory and taste experience.
9. Preparing for baking: Roll each cozonac support on the work surface to ensure the strips adhere. Let the cozonaci rise for another 15 minutes. Then, brush them with a little milk and arrange them in a baking tray lined with baking paper, making sure they do not touch each other.
10. Baking: Preheat the oven to medium temperature. Bake the cozonaci for 8-10 minutes, then remove them from the oven. Brush them again with milk and sprinkle ground nuts and vanilla sugar (about one packet for 3 cozonaci). Put them back in the oven for another 8-10 minutes, or until they become golden and crispy.
11. Finishing: Once the cozonaci are ready, let them cool for a few minutes, then cover them with a kitchen towel or wrap them in plastic wrap if you want to give them as a gift.
Useful tips
- Narrow tray: It is ideal to use a narrow tray to allow the cozonaci to bake evenly. If they are too crowded, they may become flattened and dry.
- Avoiding excessive browning: Do not leave the cozonaci in the oven for too long, as they can dry out. Cook them until they turn golden, but do not let them darken too much.
- Delicious variations: You can experiment with various fillings, such as cocoa, chocolate, or even dried fruits. Also, for those who want a special touch, a splash of rum or vanilla essence can provide a unique flavor.
Nutritional benefits
These cozonaci are delicious, but in moderation. The flour contains carbohydrates that provide energy, while the nuts are rich in healthy fats and proteins. Additionally, eggs are an excellent source of proteins and essential vitamins. However, it is important to be mindful of portions, as sweets can quickly add calories.
Frequently asked questions
- Can I use dry yeast? Yes, you can use 8 g of dry yeast instead of fresh yeast. Make sure to activate it according to the instructions on the package.
- Can the cozonaci be frozen? Absolutely! They can be frozen after they have completely cooled. Make sure to wrap them well to prevent freezer burn.
- What can the cozonaci be served with? They are perfect alongside a cup of tea or coffee, but they can also be an excellent choice for dessert at a festive meal.
Enjoy every bite of these Hungarian cozonaci with nuts and sugar, and cherish the moments spent with loved ones! Bon appétit!
Prepare the yeast starter: crumble the yeast in a small bowl and mix it with a little warm water (about 100 ml), 1 teaspoon of sugar (which will activate the yeast), and a bit of flour. Let the resulting starter rise for about 10 minutes. In a larger bowl, beat the eggs with the sugar and vanilla sugar, then pour in the warm milk, add salt and a bit of flour, and mix. Next, make a well in the center, pour in the starter, and mix. Gradually add the melted butter and a little oil, enough flour to form a dough, and knead well until it comes off your hands. Grease the dough with a little oil, cover the bowl with plastic wrap, and let it rise for about an hour or until it doubles in volume. Sprinkle flour on the work surface and divide the dough into smaller pieces for easier handling. Roll out the first piece into a sheet of appropriate thickness. Cut it into strips, which are then wrapped around a cardboard cone covered in baking paper and greased with butter or margarine, ensuring the strips do not overlap but leave a small gap between them, as they will rise more in the oven. Sprinkle and press lemon or orange zest onto them with your fingers, or you can add it to the dough from the start. Repeat the same process with the other pieces of dough. Roll the kurtos a bit on the table to ensure the dough adheres well and the strips stick together, then let them rise for another 15 minutes. After that, brush them with a little milk and place them on a baking tray lined with baking paper, ensuring the sweet breads do not touch the tray. Bake in a preheated oven for about 8-10 minutes at medium heat. Then remove them, sprinkle with milk again, add ground nuts, vanilla sugar (about one packet for three sweet breads), or anything else you desire, and return them to the oven for another 8-10 minutes or until they are golden brown. They bake quite quickly. If you opt for honey, brush them after taking them out of the oven, then you can roll them in nuts. In the end, I only sprinkled sugar and nuts on them, as the nuts browned and developed a very good flavor in the oven, and the sugar gave them a nice shine. After removing them from the oven, let them cool slightly, then cover them with a kitchen towel or wrap them in cellophane if you want to gift them. Total time: about 2h 40min. Servings: 10. Enjoy your meal! If you liked my recipe, you can also find it on my blog:
Tip 1: Keep in mind the following: it is best to use a narrow tray so that the sweet breads do not touch the tray but have air underneath as well, as this will help them bake faster and more evenly. They turn out much fluffier. I tested and baked some in one tray, but they flattened out, dried out, and took longer to bake. Do some tests, and you will see.
Tip 2: Do not brown them too much to prevent them from drying out.
Ingredients: for 10 sweet breads: 25 g yeast; 100 ml warm water (for the starter); 3 eggs; 3 tablespoons sugar; Optional: vanilla sugar; 200 ml warm milk; 1 pinch of salt; 5 tablespoons oil; 50 g melted butter; For decoration: a little milk, lemon zest, orange zest, nuts, sugar, vanilla sugar, honey, and anything else you desire.
