A spiral-wound sweet dough baked on a rotating spit until caramelized and crisp outside, soft and airy within, coated in cinnamon sugar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper cone or napkin
Garnishes: cinnamon sugar, crushed walnuts
Instructions
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1
Mix flour, yeast, sugar, and salt. Add warm milk, melted butter, egg yolks, and vanilla. Knead 10 min until smooth and elastic.
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2
Cover and let rise 1 hour until doubled.
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3
Roll dough into long strips about 3cm wide. Wind each strip spirally around a greased wooden spit, slightly overlapping.
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4
Brush with melted butter and roll in cinnamon-sugar mixture.
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5
Bake over hot coals or in a 200°C oven, rotating constantly, for 15-20 min until deeply golden and caramelized.
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6
Slide off the spit while hot. The spiral creates a hollow chimney shape. Serve warm.
Did You Know?
Kürtőskalács is the oldest known Hungarian pastry, with written records dating back to a 1450 Transylvanian cookbook — making it older than many European nations.
Chef's Notes
Equipment Tips
- kürtőskalács spit or wooden cylinder
- grill or oven
- rolling pin
- pastry brush
Garnishing
cinnamon sugar, crushed walnuts
The Story Behind Kürtőskalács
Originating in the Szekler communities of Transylvania, kürtőskalács is one of Europe's oldest continuously made pastries. The spiral-wound dough baked on a spit over embers was once a festive treat reserved for weddings and holidays. Today it has become beloved street food across Hungary and beyond.
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