Talk:Kürtőskalács

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Recipe variants

Kürtőskalács recipes are miscellaneous, like a folk song’s variations on the same theme..

Recipe of kürtőskalács may vary within certain constraints. Therefore ingredient quantity will also be approximated. Slight differences may also occur in manufacturing procedures. Thus, if needed, we will provide several similar descriptions. Hereinafter we will give the recipe of homemade variant and the biases.

Ingredients for 4 -5 pieces (35 cm long, with a larger inner diameter of 8 cm, or a smaller inner diameter of 7 cm).

-In case of homemade and carnival variant: 1 kg good quality wheat flour; with alternative variant wheat flour can be replaced by flour or flour mix required by raised dough.

-In case of all variants: 20 – 100 g icing sugar

-In case of all variants: 1 – 8 g salt

-In case of all variants: 10 –40 g yeast

-In case of homemade variant: 2 – 4 eggs (in the aggregate 100 – 200g), optionally some extra yolks (max. 4), in case of carnival variant the latter can be left out or replaced by egg powder free of synthetic additives, or liquid eggs.

-In case of homemade variant: 2 -5 dl milk (quantity of milk is inverse proportional to number of eggs). In case of carnival variant this can be replaced by fat milk powder of adequate quantity (min. 30 g) and water; in case of vegan variant it can be replaced with vegetable milk substitute.

-In case of homemade variant 200 – 300 g butter (min. 65% fat), which is either kneaded in dough in entirety or about 100 g is kneaded in dough and the rest is spread on strip by brush while baking. With carnival or alternative variant butter to be kneaded in dough can be replaced by vegetable oil, fat, margarine (min 65% fat) or the mix of these. Brushing in the process of baking can be omitted.

In case of carnival or alternative variant grated zest of lemon, orange or other citrus (max. 10 g) can be added to dough or freshly squeezed citrus juice (max. 40 ml). In addition max. 30 g vanilla sugar or vanilla powder, couple of milliliters of natural citrus extract or vanilla extract, max 10ml rum - free of synthetic additives can be added to dough. Nevertheless flavor and aroma of these additives shall not be dominant.

If cake belonging to the alternative variant is made from active gluten free flour or flour mix containing active gluten free flour as well, max.18 m/m% vital gluten can be combined with flour or flour mix. Alternative Kürtőskalács can be prepared gluten free as well. In this case max 6 m/m% natural active gluten replacer (e.g. guar or xanthan) can be added to gluten free flour. Products can be gluten free provided that they meet requirements set by expert authorities. Special raw materials are needed for preparation, and gluten contamination should be avoided at preparation and packaging.

The amount of dough of alternative variants prepared from1 kg flour can be combined with or wrapped along with max. 150 g or 150 ml natural based ingredients differing from the above mentioned ones, provided that their aroma and flavor is confectionery wise. In no defining way can these ingredients alter mechanical features of cake, or their flavor and aroma are not to suppress that of baked dough and caramel sugar glaze. These ingredients can be like raisin, dried fruit chopped in raisin size, walnut kernel, hazelnut, almond, wine, jam or halva. It is practical to place pieces of compact ingredients between baking spit and dough strip in the process of winding strip around spit.

After dough is prepared and before baking is started 500 – 600 g granulated sugar should be at disposal, out of which 120 – 200 g will be used. In case of homemade or carnival variant sugar can be only sucrose, while with alternative variant it can be any type of sugar that melts about 165 °C – 200 °C . Material for potential ulterior topping should also be prepared (see below).

If kürtőskalács in case bears any mark of the alternative product it should be regarded as belonging to the alternative variant.

a.) How to prepare dough

Kürtőskalács is made from a viscoelastic, sweet, hard yeast-dough.

If you prepare homemade Kürtőskalács: First crumble yeast in a small cup (about 1 dl, i.e.100 ml) of lukewarm milk and let it lift. After about 10 minutes measure flour in a big mixing bowl, combine yeasted milk and all ingredients but the rest of milk (you may want to melt butter before this operation). Add milk evenly while kneading, paying special attention so that dough remains hard. In case of variants other than the homemade butter and/or milk can be replaced as specified, eggs can be replaced or left out. With the alternative variant more types of flour may be used.

Cover kneaded dough and let it rise at temperature of 20-40 °C until volume is about two times dough size. Do not let dough over-rise: it might deteriorate flavor and compactness. It is important to store dough in a cool place or refrigerator, re- knead it from time to time, and use it up within two hours.

b.) How to prepare baking, flatten out surface and coat with sugar

Baking is performed by a truncated cone-shaped baking spit made of hardwood, ceramics or iron. The most practical is use of baking spit made of hardwood.

Take a piece of dough (the widest – spread procedure indicates 385 – 425 g weight for 35–cm-long spit with a larger diameter of 8 cm, or a smaller diameter of 7 cm). Dough can be prepared in two ways for wrapping around the spit. Following the first procedure stretch dough to 1.5 cm sheet with rolling pin, then cut it into a curlicue with dough strip as wide as 1.5 – 2 cm. Subsequently you may spin dough strip. According to second procedure spin dough with two hands till you get a 3 m - long and 1.5 cm - wide, cylinder – shaped dough strip.

It is mostly operative to pre–heat baking spit to 50°C.

Brush baking spit with butter (with variants other than homemade you may use any other fat). Start to wind the dough strip on the spit. For the sake of stability tuck ends under first and last wind. If you wrap a flat strip on the spit, the winds should meet. While if you wrap spun dough strip, leave even space between winds; space width should not exceed thickness of spun dough.

Next step: flatten out dough surface and spread sugar on it.

For this we need 500 - 600 g granulated sugar, out of which we will use 120-200 g. In case of homemade variant this can be only sucrose, whereas in case of carnival variant vanilla sugar might be also added to sucrose. In case of alternative variant it can be any type of sugar which melts between 165 °C and 200 °C to become caramel, or we can combine any powder – like or granular ingredient of a natural base, provided that this aroma or flavor does not get divergent from those specific to confectionery products, even subsequent to heating.

According to a popular procedure spread granulated sugar on smooth, dry surface, which has to be longer than the spit and min. 30 cm. wide. (In case of variants other than the homemade kürtőskalács we can use granulated sugar that has been enhanced by the above mentioned culinary to be later spread on the smooth, dry surface).

Roll the spit with strip in sugar, press (rotate) it gently and evenly till dough is evenly thick with smooth surface. If dough is spun strip, press it till wind edges meet. At this point raw kürtőskalács is ready to bake. Nevertheless, subsequent rising of dough (of max. 5 minute) can be inserted at this stage.

Another procedure indicates to flatten out surface of raw kürtőskalács already wound on spit while rolling it on slightly floured board. This step can also be followed by max. 5 minute of subsequent dough rising. As for homemade kürtőskalács brush surface of raw dough with melted butter and then sprinkle granulated sugar on it (as for the other variants butter can be replaced by melted fat, oil, egg white, yolk, or eggs stirred).

Surface of 1 piece of Kürtőskalács (35 - cm long, with a larger diameter of 8 cm or a smaller diameter of 7 cm) should be provided 20 – 25 g granulated sugar.

Note that the structure of dough that has not been raised subsequently is looser, whereas structure of dough that has been subsequently raised is looser. If rising or subsequent rising is excessive, it may result in spongy, bubbled, unpalatable dough structure. Also bear in mind that volume of Kürtőskalács dough will increase under heat owing to thermal expansion of inherent gas bubbles and steam production.

c.) How to bake

Only those confectionery products can be designated the name Kürtősh Kalách, which are heated by hot air and heat radiation. Baking is rendered by charcoal cinders or electric strove or gas stoves respectively. Product baked over charcoal cinders is attributed a unique flavor. In order to bake 4 – 5 pieces of kürtőskalács you need cinders that derive from about 2.5 kg charcoal.

Place spit wrapped by the yeast dough strip on baking stand couple of cm. above cinders or above/near hot surface. Start rotating it, by performing approximately one full turn every second or third seconds. It is of utmost importance to control hot air temperature that surrounds the dough while baking, and to control degree of heat radiation. When baking above cinders, these are defined by distance of cake from cinders (of about 500°C). When baking near some other hot surface is applied, the distance measured from hot surface, as well as the temperature of hot surface can also be controlled.

The real cavalcade of flavors is represented by kürtőskalács lubricated with melted butter while baking. If you go for this procedure the steps are as follows: melt 150-200 g butter in a small metal mug and wait till most of water content evaporates. You may combine a little (max. 5m/m %) granulated sugar. Place a 3-5 cm wide soft brush into mug. When the sugar on cake starts to get brownish, dip the brush into melted butter and lubricate the surface of the cake. Do not brush too hard because you might damage dough strip or remove sugar from the surface. In the process of baking, cover the entire surface of cake with butter. Try to avoid that melted, candied butter drip on cinders or hot surface, because the smoke derived will assign the cake bitter, bad flavor.

Kürtőskalács is ready when cake surface has a nice, uniform golden – brownish (reddish – brownish) color. With professional manufacturing this means inner part is well-done too. Baking time may circumstantially vary between 6 and 15 minutes.

d.) How to apply ulterior toppings

Kürtőskalács can be enriched by further aromas and flavors if the completed cake is provided ulterior topping. In this case a cluster adjective – noun should be applied for product designation (e.g. Walnut Kürtőskalács). External ulterior topping should be applied by sprinkling topping on surface of hot, freshly baked cake, which has just been taken off the baking spit or by rolling cake in topping. In this process granules of ulterior topping will stick in melted, caramel sugar glaze. Internal ulterior topping may be applied via brushing.

Homemade kürtőskalács can be provided ulterior topping limited to ground or chopped kernel, almond seed, cinnamon, natural vanilla powder or one of these combined with sugar. If some other ulterior topping is utilized, product shall be considered belonging to carnival variant, even if dough ranks it in homemade variant.

In case of carnival and alternative variants, any external ulterior topping can be used that does not contain salt, cheese, meat or any ingredient that is non – specific to confectionery product, plus sugar containing artificial coloring matter. Ulterior topping can include only natural ingredients, except for vanilla sugar powder used with variants other than homemade Kürtőskalách.

Alternative kürtőskalács category applies to all variants that have been provided ulterior internal topping.

Note that subsequent to the application of certain ulterior topping cake can be placed back in oven for roasting (max. 10 -15 seconds, that is couple of turns of spit).

e.) How to provide protective packaging and how to store

When baking is finished and haphazard ulterior topping is applied, hold spit vertically above strong wooden plate or metal plate with thinner end pointing down. Release cake by gently knocking metal axis of spit against wooden or metal plate.

Take away products should be provided protective packaging. Do not start to place Kürtőskalács in protective packing in less than 1 minute after baking. You want to start narrowing the package (fold or tuck in) only approximately 5 minutes when most of steam has leaked out of interior of cake. Protective packaging can be closed only after cake has cooled (25 – 30 min). The cooled, ready cake must not be exposed to strong sun and heat. The most practical wrapping material should be heat resistant (e.g. cellophane foil), easy-to-remove from surface of cake. Sticking can occur when in the packaging process, hot melted sugar glaze topping touches wrapping material, or in case if storing subsequent to vending is not adequate (i.e. cake is exposed to heat or moisture). Kürtőskalács can also be stored in protective gas applied for bakery products.

In case of homemade Kürtőskalács it is a must, whereas in case of other variants it is recommended to use treads of red, white and green or respectively light blue and golden cords at upper part of package to pull package end together and then close package after Kürtőskalács has been cooled.

Kürtőskalács can be kept in shady, dry and cool place. Quality preservation can be assessed to max. 3 hours and time of expiration cannot exceed 24 hours.

References