Saturday, August 30, 2014

Kürtőskalács, for real


This challenge marks the first use of Sara's new kitchen by the Baking JDs and we are excited for many more to come. Sara had had these pastries before but they were new to me. I think they would be the perfect complement to coffee, although we had them after a delicious summery lunch.


Sara made the dough before we went to a yoga class, so it was easy to complete this challenge after we got back from class and enjoyed lunch with friends. First we rolled out the dough and then cut it in a spiral shape.


Very pretty.


After wrapping a rolling pin in aluminum foil, I spun it around and as Sara wrapped the dough. Teamwork!


We (incorrectly) assumed that my silicon rolling pin (the pink one above) would be OK in the oven without being wrapped. Whoops. This was our casualty this time around -- pieces of it were apparently plastic and melted. Still appears to work, at least!

Anyway, we baked the pastries, rotating them partway through, and they came out beautifully. Our only possible mistake was that we may have rolled the dough a bit too thin. Also while our cinnamon-sugar coating stuck well to the outside, our nuts did not. More finely chopped? More butter?


Regardless, the kürtőskalács slipped right off the pins and were so tasty. They also smelled divine.

Thanks for another fun and delicious challenge, Daring Bakers!

The August Daring Bakers' Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

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Recipe: Kürtőskalács (Chimney cake)
Servings: 4

Preparation time
Preparing dough 15 minutes, first rise: about an 1 hour
Cook time: 20 minutes in oven if you using roast function. Baking at 25 minutes

Equipment required
Bowl
measuring cup
weighing balance
roasting pan
2 baking sheet
4 rolling pins [we only used 2]

Ingredients

For the dough:
1¾ cups (8½ oz) (240 gm) all-purpose (plain) flour
2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast
2 tablespoons (1 oz)(30 gm) sugar
1/8 teaspoon (3/4 gm) salt
1 large egg, room temperature
3 tablespoons (1½ oz) (45 gm) melted butter
1/2 cup (120 ml) milk, lukewarm temperature

For baking/grilling:
melted butter
sugar

For the topping:
Approximately ½ cup (3½ oz) (100gm) sugar
For walnut sugar topping
About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about 1/2 cup (3½ oz) (100 gm) sugar
2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon

Directions
If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).

After proofing: 

You can use the other yeast types directly along with the flour.
In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast.

Stir the mixture until it comes together to form a dough, and then knead for about five minutes.

It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.

Transfer to a well greased container

Allow the dough to rise for 60 minutes at room temperature until doubled in volume
Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.

Make sure to cover the rolling pins very well. Brush them with melted butter.

Punch down the dough and divide into 4 equal parts about 4 oz (115 gm) of each.

On a well floured surface spread one portion of the dough

Shape into 1/6 inch (4 mm) thick square-shaped sheet.

Using a pizza cutter [or a sharp knife!] cut the dough into a long ribbons of about 1/2 inch (13 mm) wide.

Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.

Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.

Brush with melted butter

Roll in sugar

Place in roasting pan and bake in a preheated moderately hot oven 375°F/190⁰C/gas mark 5 for 25 minutes.

If using roast function (375⁰F/190⁰C) in the oven it will take about 20 minutes.

If you are grilling (broiling) over the fire cooking time is about six minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.

When cake is done roll it in sugar again

If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.

Tap the mold on a table top to release the cake and set it up right to cool.

It will release easily like this.

1 comment:

Swathi Iyer said...

Beautifully made chimney cake love it,