Kurtoskalacs or chimney dessert is a classic bridesmaid cake typically made in Hungaria. This yeast bread is curled around rolling-pin formed moulds, then baked on a rotisserie up until rich, and lastly spread in sugar or other garnishes, like nuts, dark chocolate or sprinkles.
The name originates from the form of the cake; a layer of yeasted dough is covered around a spit. Currently Chimney Cake is typically offered on unique occasions, amusement parks and festivals by street sellers, yet it is well-known in pastry shops and various confectioneries also, not only in Budapest or in Hungary.
Ingredients:
* 500gm bread flour
* 200ml warm milk
* 3 tbsp sugar
* 2 tbsp yeast
* 2 eggs, beaten
* 5 tbsp corn oil
* 1/3 tspn salt
Directions:
* Mix milk, sugar & yeast in a bowl and leave beside for 5 minutes or till burbling.
* In another huge bowl, merge flour and salt then blend well.
* Create a hole in the middle, include in oil, eggs and milk combination.
* Mix to combine then knead manually until soft.
* Do not include in additional flour if the dough is gluey, include in a couple of drops of oil if required.
* Set aside to rest for approximately a hr or until dual in size.
* Put dough into working table (please do not employ additional flour on the working table) as soon as it's all set.
* Knead dough until soft and cut right into 6 part.
* Roll each right into a string then roll it to the equipped rolling pin.
* Fairly roll to push the dough & coat with sugar.
* Bake at preheated oven 190-200'c.
* Roll the pin slowly to ensure that the color of the crust is symmetry.
* The minute half way thru, comb the crust with some honey.
* Layer the crust with preference added flavour when the baking is done.
The name originates from the form of the cake; a layer of yeasted dough is covered around a spit. Currently Chimney Cake is typically offered on unique occasions, amusement parks and festivals by street sellers, yet it is well-known in pastry shops and various confectioneries also, not only in Budapest or in Hungary.
Ingredients:
* 500gm bread flour
* 200ml warm milk
* 3 tbsp sugar
* 2 tbsp yeast
* 2 eggs, beaten
* 5 tbsp corn oil
* 1/3 tspn salt
Directions:
* Mix milk, sugar & yeast in a bowl and leave beside for 5 minutes or till burbling.
* In another huge bowl, merge flour and salt then blend well.
* Create a hole in the middle, include in oil, eggs and milk combination.
* Mix to combine then knead manually until soft.
* Do not include in additional flour if the dough is gluey, include in a couple of drops of oil if required.
* Set aside to rest for approximately a hr or until dual in size.
* Put dough into working table (please do not employ additional flour on the working table) as soon as it's all set.
* Knead dough until soft and cut right into 6 part.
* Roll each right into a string then roll it to the equipped rolling pin.
* Fairly roll to push the dough & coat with sugar.
* Bake at preheated oven 190-200'c.
* Roll the pin slowly to ensure that the color of the crust is symmetry.
* The minute half way thru, comb the crust with some honey.
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