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Kurtoskalacs (Chimney Cake)

The Quirky Foodster Team

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Ingredients

  • 500 g (4 cups) flour
  • 10 g (2 1/4 tsp) instant yeast
  • 250 ml (1 cup) warm milk
  • 60 g (1/4 cup) sugar
  • 60 g (1/4 cup) butter, melted
  • 1 egg
  • 1/2 tsp salt
  • 150 g (3/4 cup) sugar, for coating
  • 50 g (1/2 cup) chopped walnuts, for coating (optional)

Method

  1. Combine yeast with warm milk and a pinch of sugar; let stand 10 minutes until foamy.
  2. Mix flour, sugar, salt, egg, melted butter and the yeast mixture into a soft dough; knead until smooth.
  3. Cover and let rise 1 hour until doubled.
  4. Divide dough and roll into long strips; wind each strip spirally around a floured spit.
  5. Roll the wrapped dough in sugar (and nuts if using) to coat.
  6. Roast over an open flame or in a hot oven (220C/425F), turning constantly, until golden and caramelised, about 15-20 minutes.
  7. Slide off the spit and cool briefly before serving.

Introduction: A sweet yeasted dough wrapped around a wooden spit and roasted over coals until golden and caramelised, kurtoskalacs is a Transylvanian Hungarian specialty traditionally made at weddings and fairs and now a popular street treat.

Cultural Background: A sweet yeasted dough wrapped around a wooden spit and roasted over coals until golden and caramelised, kurtoskalacs is a Transylvanian Hungarian specialty traditionally made at weddings and fairs and now a popular street treat.

Tips: Keep turning constantly while roasting so the sugar caramelises evenly without burning.

Variations: Coatings vary regionally to include cinnamon, cocoa, coconut or ground walnuts.

Storage: Best eaten the day it's made; keeps loosely covered at room temperature up to 1 day.

Reheating: Warm briefly in the oven to re-crisp if needed.

Nutrition: Approx. 290 kcal, 6 g protein, 9 g fat, 47 g carbohydrate per piece.

FAQs:

Q: Do I need a special spit to make this?

A: Traditionally yes, but a well-floured rolling pin or wide dowel can substitute at home.

Q: Is kurtoskalacs Hungarian or Romanian?

A: It originates from the Transylvanian Hungarian community and is claimed as a specialty by both Hungarian and Romanian culinary traditions.

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