Picture this: you’re enjoying a sunny afternoon at a bustling outdoor market, surrounded by laughter and delightful aromas. Among the sights, you spot a vendor showcasing a golden-brown treat, twisting and turning as it bakes.
That’s kurtos, a Hungarian classic that takes the cake, literally! Served warm and often coated in sugar, it pairs perfectly with fresh fruit and a dollop of whipped cream. Let’s dive into making this delicious treat from scratch!
Kurtos, or chimney cake, is a beloved street food throughout Hungary and beyond. Growing up, I remember trips to the market when the sweet smell of this pastry would draw me in like a magnet.
It’s not just a treat; it’s an experience—watching the dough spin around the specially designed rolling pin, the sugar caramelizing into a crunchy coating, and the warm, fluffy interior. Ready to take this culinary journey with me?
You Might Like These Recipes!
Date Nut Roll With Eagle Brand Milk
What is Kurtos?
Kurtos is a sweet, spiral-shaped pastry baked on a cylindrical spit, creating a satisfying crunch on the outside and a soft, fluffy texture inside. Traditionally, it’s coated in sugar and flavored with cinnamon, but there are endless ways to adapt this recipe to fit your flavor profile. It’s perfect for a special occasion or just a delightful treat after a long day.
Why This Recipe Works
This recipe works wonders because it balances a few simple ingredients to create that perfect texture and flavor. The dough is soft and elastic, making it easy to shape around the rolling pin while remaining light enough to caramelize beautifully in the oven. Plus, the homemade elements allow for customizable sweetness and toppings, making it suitable for everyone at your table!
How Does It Taste?
Kurtos offers a delightful taste experience that’s crispy on the outside and decadently sweet on the inside. The hint of cinnamon and the crunch of caramelized sugar envelop the rich flavors of fresh dough. Each bite transports you to the streets of Budapest, making it utterly irresistible.
What Sets This Recipe Apart from Other Kurtos Variations?
What makes this kurtos recipe unique is the focus on using fresh, high-quality ingredients and a more straightforward approach. While classic recipes involve multiple complex steps, this version simplifies the process without sacrificing flavor. I also add walnuts to the topping, lending a nutty depth that pairs deliciously with the sweetness of the sugar.
The Ingredients
Here’s what you will need to create this delightful dessert:
– 1¾ cups (240 gm) all-purpose flour
– 2¼ teaspoons (1 packet) active dry yeast OR 2 teaspoons instant yeast OR 14 gm fresh yeast
– 2 tablespoons (30 gm) granulated sugar
– ⅛ teaspoon salt
– 1 large egg, at room temperature
– 3 tablespoons (45 gm) melted butter
– ½ cup (120 ml) lukewarm milk
– 2 tablespoons (30 gm) vanilla extract
– For brushing: melted butter and granulated sugar
– For the topping: about ½ cup (100 gm) granulated sugar and
– Walnut topping: 1 cup (115 gm) ground walnuts mixed with about ½ cup (100 gm) sugar and 2 teaspoons (6 gm) ground cinnamon.
Ingredients From : zestysouthindiankitchen.com
How to Make Kurtos
Before we jump into the baking, let’s get organized. Making kurtos can be straightforward, but having everything laid out will help the process go smoothly.
Instructions
Step 1: Activate the Yeast
If you’re using active dry yeast, sprinkle ½ teaspoon of sugar into the lukewarm milk and add the yeast. Let it sit for about 5 to 10 minutes until it becomes frothy. This step ensures your dough will rise properly. If you’re using instant or fresh yeast, skip this and go straight to mixing the other ingredients.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, combine all-purpose flour, remaining sugar, and salt. Make a well in the center and crack in the egg. Pour in the lukewarm milk and melted butter, then add your activated yeast (if applicable).
Step 3: Form the Dough
Using a sturdy wooden spoon, stir the mixture until it begins to pull away from the sides of the bowl, forming a sticky dough. Resist the temptation to add more flour; your hands can be greased if you find it too sticky to handle!
Step 4: Knead the Dough
Turn the dough out onto a floured surface and knead it for about five minutes. You want to develop some gluten, which gives the kurtos its characteristic chewiness. Don’t worry if it feels a little tacky.
Step 5: Let It Rise
Transfer the dough to a well-greased bowl. Cover it with a damp cloth and let it rise for about 60 minutes, or until it has doubled in size. If your kitchen is cooler, this may take a bit longer.
Step 6: Prepare the Rolling Pins
While the dough is rising, you can prep your rolling pins. Wrap them tightly in aluminum foil in two or three layers to prevent them from burning. Brush them with melted butter to help the dough stick better later on.
Step 7: Shape the Dough
Punch down the risen dough and divide it into four equal portions. Roll out one portion on a lightly floured surface until it reaches about ⅙ inch (4 mm) thick. Using a pizza cutter, slice the dough into long strips about ½ inch (13 mm) wide.
Step 8: Wrap the Dough
Take one end of a dough strip and carefully wrap it around your prepared rolling pin, starting from one end and spiraling down. Keep the layers thin, aiming for under ¼ inch (6 mm) thick as you go. Tuck the end of the dough beneath the wrapped layers.
Step 9: Brush with Butter
Once you’ve wrapped the entire pin, brush the dough with melted butter and roll it in granulated sugar to coat it generously.
Step 10: Bake the Kurtos
Place the rolling pin into a roasting pan and bake in a preheated oven at 375°F (190°C) for about 25 minutes. If you’re using a roasting function in your oven, it may take closer to 20 minutes. If you are grilling, the cooking time will be around six minutes, but keep a close eye on it until it turns a lovely golden brown.
Step 11: Finish and Serve
Once baked, roll the kurtos in sugar again. If you’re using any additional toppings like the walnut mixture, brush with more melted butter before rolling it in the topping. Tap the mold a bit on the countertop to release the kurtos, then set it upright to cool. It should slide right off.
Notes
– Use room temperature ingredients for better mixing and rising.
– Make ahead. The dough can rise overnight in the fridge to develop more flavor.
– Experiment with toppings like ground almonds or chocolate sprinkles for a twist.
– Grilling option: If you have access to a grill, you can create a smoky flavor that pairs beautifully with the sweetness.
– Quality matters. Splurge on good vanilla extract and butter for enhanced flavor.
How Do You Store This Kurtos?
To store your kurtos, make sure they are completely cooled down. Wrap them loosely in plastic wrap or parchment paper and store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Once frozen, simply wrap them tightly and they should last for a month.
Sides For Kurtos
Here are some delicious sides to consider serving alongside your kurtos:
1. Fresh Fruit Salad: Bright, juicy fruits like strawberries, blueberries, and watermelon are a refreshing complement.
2. Whipped Cream: Light and airy, perfect for dipping or dolloping on top of your pastry.
3. Chocolate Sauce: Rich and indulgent, providing a delightful contrast to the sweet kurtos.
4. Cream Cheese Frosting: Tangy and sweet, this adds a lovely texture and flavor dimension.
5. Ice Cream: Vanilla or cinnamon ice cream can be an indulgent treat to combine flavors with.
What Alternatives Can You Use for Ingredients If They Are Not Present in Your Kitchen?
If you find yourself missing some ingredients, here are some alternatives:
1. Flour: Gluten-free all-purpose flour can replace regular flour if preferred.
2. Sugar: Honey or maple syrup can substitute granulated sugar, though it may alter texture slightly.
3. Butter: Coconut oil is a dairy-free alternative that won’t impact flavor much.
4. Milk: Almond milk or oat milk can easily replace cow’s milk.
5. Egg: For a vegan version, use half a mashed banana or ¼ cup of unsweetened applesauce instead of an egg for binding.
Equipment
- rolling pin
- Mixing bowl
- roasting pan
- Measuring cups
- spoons
Ingredients
- Here’s what you will need to create this delightful dessert:
- – 1¾ cups 240 gm all-purpose flour
- – 2¼ teaspoons 1 packet active dry yeast OR 2 teaspoons instant yeast OR 14 gm fresh yeast
- – 2 tablespoons 30 gm granulated sugar
- – ⅛ teaspoon salt
- – 1 large egg at room temperature
- – 3 tablespoons 45 gm melted butter
- – ½ cup 120 ml lukewarm milk
- – 2 tablespoons 30 gm vanilla extract
- – For brushing: melted butter and granulated sugar
- – For the topping: about ½ cup 100 gm granulated sugar and
- – Walnut topping: 1 cup 115 gm ground walnuts mixed with about ½ cup (100 gm) sugar and 2 teaspoons (6 gm) ground cinnamon.
Instructions
Step 1: Activate the Yeast
- If you’re using active dry yeast, sprinkle ½ teaspoon of sugar into the lukewarm milk and add the yeast. Let it sit for about 5 to 10 minutes until it becomes frothy. This step ensures your dough will rise properly. If you’re using instant or fresh yeast, skip this and go straight to mixing the other ingredients.
Step 2: Combine the Dry Ingredients
- In a large mixing bowl, combine all-purpose flour, remaining sugar, and salt. Make a well in the center and crack in the egg. Pour in the lukewarm milk and melted butter, then add your activated yeast (if applicable).
Step 3: Form the Dough
- Using a sturdy wooden spoon, stir the mixture until it begins to pull away from the sides of the bowl, forming a sticky dough. Resist the temptation to add more flour; your hands can be greased if you find it too sticky to handle!
Step 4: Knead the Dough
- Turn the dough out onto a floured surface and knead it for about five minutes. You want to develop some gluten, which gives the kurtos its characteristic chewiness. Don’t worry if it feels a little tacky.
Step 5: Let It Rise
- Transfer the dough to a well-greased bowl. Cover it with a damp cloth and let it rise for about 60 minutes, or until it has doubled in size. If your kitchen is cooler, this may take a bit longer.
Step 6: Prepare the Rolling Pins
- While the dough is rising, you can prep your rolling pins. Wrap them tightly in aluminum foil in two or three layers to prevent them from burning. Brush them with melted butter to help the dough stick better later on.
Step 7: Shape the Dough
- Punch down the risen dough and divide it into four equal portions. Roll out one portion on a lightly floured surface until it reaches about ⅙ inch (4 mm) thick. Using a pizza cutter, slice the dough into long strips about ½ inch (13 mm) wide.
Step 8: Wrap the Dough
- Take one end of a dough strip and carefully wrap it around your prepared rolling pin, starting from one end and spiraling down. Keep the layers thin, aiming for under ¼ inch (6 mm) thick as you go. Tuck the end of the dough beneath the wrapped layers.
Step 9: Brush with Butter
- Once you’ve wrapped the entire pin, brush the dough with melted butter and roll it in granulated sugar to coat it generously.
Step 10: Bake the Kurtos
- Place the rolling pin into a roasting pan and bake in a preheated oven at 375°F (190°C) for about 25 minutes. If you’re using a roasting function in your oven, it may take closer to 20 minutes. If you are grilling, the cooking time will be around six minutes, but keep a close eye on it until it turns a lovely golden brown.
Step 11: Finish and Serve
- Once baked, roll the kurtos in sugar again. If you’re using any additional toppings like the walnut mixture, brush with more melted butter before rolling it in the topping. Tap the mold a bit on the countertop to release the kurtos, then set it upright to cool. It should slide right off.
Notes
Nutrition
FAQs
1. Can I make kurtos without a rolling pin?
While traditional kurtos is made with a rolling pin, you can use any cylindrical object, such as a large glass or a metal tube. Just ensure it’s well-greased!
2. What toppings can I use besides walnut and cinnamon?
Options are plenty! Try powdered sugar, chocolate or butterscotch drizzle, or even crushed pretzels for a salty-sweet topping.
3. Can I use flavored extracts for a twist?
Absolutely! Consider using almond extract or even orange zest for a unique flavor profile that will surprise your guests.
4. Is there a way to make kurtos lower in sugar?
Certainly! You can reduce the amount of sugar in the dough and opt for less sugar in the toppings, or use sugar substitutes like stevia in the mixtures.
5. Are there gluten-free options available?
Yes! Gluten-free flour blends can work just as well in this recipe. Make sure the blend contains xanthan gum to help the dough hold together.
Conclusion
Kurtos is the kind of dessert that warms the heart and feeds the soul. With this recipe, I’ve shared a simple yet satisfying way to bring a taste of Hungary into your kitchen. Whether for a family gathering or a cozy evening at home, this delightful pastry is sure to impress everyone—and it’s a fun project to boot!
So gather your ingredients, channel your inner baker, and enjoy the wonderful aroma of freshly baked kurtos wafting through your home. Happy baking!
You Might Also Like These Latest Recipes!
Kapusta Recipe with Pork Recipe
Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more