kürtőskalács
Sign in to saveAlso known as kurtosh kalach, chimney cake, stovepipe cake
'''' (; sometimes improperly rendered as kurtosh kolach; ; ; ) is a spit cake specific to Hungarians from Transylvania, more specifically the Székelys. Originally popular in the Székely Land, it became popular in both Hungary and Romania. The first written record dates back to 1679 and was found in the village of Úzdiszentpéter (now Sânpetru de Câmpie), while the first recipe appears in a manuscript cookbook dated in 1781. Earlier a festive treat, now it is part of everyday consumption. A similar pastry to kürtőskalács is Baumstriezel'', originating in the Transylvanian Saxon communities.
Key facts
- Food.name
- Kürtőskalács
- Food.name_lang
- hu
- Food.name_italics
- true
- Food.image
- Kürtőskalács2011.jpg
- Food.image_size
- 250px
- Food.caption
- with sugar
- Food.region
- Székely Land, Romania
- Food.main_ingredient
- Flour, sugar, milk, butter, eggs, yeast, salt
- Food.no_recipes
- true
- Food.no_commons
- true
via Wikipedia infobox
Wikidata facts
Show 4 more facts
- Commons category
- Kürtőskalács
- cuisine
- Hungarian cuisine
- native label
- kürtőskalács
- course
- dessert
Sources (1)
via Wikidata · CC0
~15 min read
Encyclopedic overview
8 sectionsContents
- Etymology
- History
- Spread
- Variants
- Baking process
- Foreign names
- See also
- References
'''' (; sometimes improperly rendered as kurtosh kolach; ; ; ) is a spit cake specific to Hungarians from Transylvania, more specifically the Székelys. Originally popular in the Székely Land, it became popular in both Hungary and Romania. The first written record dates back to 1679 and was found in the village of Úzdiszentpéter (now Sânpetru de Câmpie), while the first recipe appears in a manuscript cookbook dated in 1781. Earlier a festive treat, now it is part of everyday consumption. A similar pastry to kürtőskalács is Baumstriezel, originating in the Transylvanian Saxon communities.
Kürtőskalács is made from sweet, yeast dough (raised dough), of which a strip is spun and then wrapped around a truncated cone-shaped baking spit, and rolled in granulated sugar. It is roasted over charcoal while basted with melted butter, until its surface cooks to a golden-brown color. During the baking process the sugar stuck on the caramelises and forms a crisp, shiny crust. The surface of the cake can then be topped with additional ingredients such as ground walnut or powdered cinnamon.
Excerpted from Wikipedia’s “kürtőskalács” article, available under the CC BY-SA 4.0 licence.