Kyurtosh Kalach is an unfamiliar word for many. But very interesting and curious. Perhaps one of the readers is already familiar with the pastries, which are hidden under this intricate name. And someone can hear it for the first time. In any case, we present to all lovers of sweet and unusual pastries Hungarian kurtosh kalach!
Name Meaning
Otherwise, it can be called "Hungarian twisted kalach." This is a favorite pastry of Hungarians. The name comes from the Hungarian kürtőskalács - trumpet and kalach, if translated literally. This name is associated with the traditional way of cooking. The dough was wound on a hot pipe and so baked. Now the pipes have been replaced by special skewers, but the tradition of baking Hungarian kurtosh kalach over an open fire remained. Due to an interesting method of baking, kalach has a rather interesting shape.
History of Hungarian Goodies
Kürtos Kalach is a traditional pastry of the Romanian Hungarians of Transylvania. Not a single walk, nor an ode fair, could do without it. The first mention of kürtös Kalach in history dates back to the 15th century. Then it was about the test, spirally wound on a spit and baked over an open fire.
In the 16th century, separation occurred. There appeared kurtosh kalach, baumkuchen, trdelnik and some other names and interpretations. Over time, the kalach recipe began to spread, appeared already in countries far from Transylvania, and thus became known to quite a lot. At the same time, various chefs and confectioners experimented and modified the original Hungarian kalach recipe. So, today the technology has become traditional, according to which the dough, wound on a skewer, began to be pumped. Thus, the finished bakery looks smooth and elegant.
Kurtosh kalach these days
In the 21st century, when the World Wide Web tightly connects every corner of the planet, it is much easier to learn about the Hungarian dessert. As in ancient times, now kurtosh kalach is still the constant conductor of both the Hungarian and Romanian festivals, as well as various fairs and festivals far beyond Transylvania.
As a rule, for such events, entrepreneurs have caravans that are convenient to carry from city to city. In addition, you can often find a special oven for kurtosh kalach. Its main attributes are special skewers, on which the dough itself is wound. Such ovens greatly simplify the cooking process, which, as a rule, does not take more than 10 minutes. Therefore, there is a charm in acquiring kurtosh kalach at some fair and enjoy fresh and hot pastries.
Stuffing and other features
There are a great variety of various fillings for kurtosh kalach. The recipe can offer a variety of options, ranging from sugar and cinnamon to caramel and coconut.
Since the dough itself is not very sweet, you can experiment with various jams, toppings and spices. An interesting “trick” of the Hungarian kalach is its form. It is always baked on a pipe or other cylindrical object, so it remains empty inside. A thin crispy crust forms on top, and the inside is very soft and tender.
Homemade Tricks
Unfortunately, this interesting pastry in Russia is very rare, and if it is, it is mainly in large cities. And to go on a gastronomic tour of Transylvania is probably not for everyone. Therefore, here is the good news for lovers of homemade cakes - you can cook kalush kalash yourself! The recipe will be described step by step below, but for now it is worth paying attention to some nuances associated with its preparation. More precisely, for one big nuance - what to wind the dough for?
The most common option is a rolling pin (in whole precautions, it is recommended to use one that is not a pity). It must first be wrapped in foil, and greased on top with oil or covered with parchment. The whole point is that during baking the dough does not touch the surface. Therefore, a baking sheet is usually used, on the walls of which rolling pin handles are placed, and thus it “hangs” in the air.
For those who do not fit the rolling pin option, there is another way. You can use parchment sleeves and kitchen towels. But since they themselves cannot be put on the walls of the baking sheet, then along the edges you need to make small longitudinal cuts along the thickness of the walls. The sleeve is also wrapped with foil.
Cooking Hungarian Kalach
To prepare the test you will need:
- 100 g of oil;
- 6 yolks;
- 11 g high-speed yeast;
- 350 g of flour;
- 140 g of sugar or powdered sugar;
- 100-120 ml of milk;
- salt to taste.
We brew yeast in warm milk, following the instructions on the package. Then we pour them into the melted butter, here we add the yolks, sugar and salt, mix well.
Sift the flour and gradually mix in the resulting mixture. Knead the dough and remove for a couple of hours in a warm place, covering with a towel.
During this time, it will infuse and increase approximately twice. After this time, the dough needs to be well wrinkled, and then proceed to the formation of sausages.
They should be long and not very thick. It is convenient to first roll the dough into a large cake, and then cut one long sausage in a spiral. Carefully wind the sausages onto a rolling pin pre-oiled or covered with parchment.
Now select the filling. For example, it could be a mixture of cinnamon and sugar. Carefully roll the rolling pin with the dough in the filling, put on a baking sheet and let it brew for another 15 minutes. Baking occurs at a temperature of 170-180 degrees for 15 minutes. But since the ovens are different for everyone, it will not be superfluous to control this process. That's all, Hungarian Kalach home-made can be served!
Kurtosh kalach - a simple and very tasty dish. In addition, there is always the opportunity to dream up and come up with something of their own. These pastries will be a great addition to both the festive table and the ordinary family breakfast.