Kürtőskalács (Hungarian Chimney Cake)

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Kürtőskalács is a real, traditional Hungarian dish, known as Hungarian Chimney Cake. A yeasted dough wound around a wooden spit, roasted over open flame or in an oven until golden and rolled in sugar and toppings.\n\nKürtőskalács has roots in Transylvanian Hungarian communities dating back centuries, traditionally cooked by rotating dough-wrapped spits over hot coals, and it remains a popular street food at fairs across Hungary and Romania today.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.

재료

서브 8

• 500 g만능 밀가루
• 50 g설탕
• 10 g인스턴트 효모
• 0.5 tsp좋은 바다 소금
• 250 ml전유(미지근한)
• 60 g버터(녹은)
• 1계란
• 100 g설탕(코팅용)
• 50 g다진 호두(for coating, optional)
• 50 gground cinnamon and sugar mix(for coating, optional)

조리법

1. 1

   반죽을 만드세요

   Mix flour, sugar, yeast and salt, add warm milk, melted butter and egg, and knead for 8 minutes until smooth and elastic. 1시간 동안 일어나십시오.

2. 2

   나누어서 굴려라

   Divide the dough into portions and roll each into a long thin rope.

3. 3

   침에 바람을 불어넣다

   Wind each rope spirally around a wooden or metal cylindrical spit (traditionally about 5 cm across), overlapping slightly.

4. 4

   Rise again

   Let the wound dough rise for 15 minutes, then roll it in sugar to coat evenly.

5. 5

   Bake or roast

   Roast over an open flame or bake in a very hot oven (220°C/425°F), rotating constantly, for about 15 minutes until deeply golden and caramelized.

6. 6

   마침

   Remove from the spit while still warm and immediately roll in walnuts or cinnamon-sugar before serving.

변형

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저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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