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Kurtos kolacs

Kurtos kolacs

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If you want to bring new tastes and flavors to the Easter table, here is what you can try: kurtos kolacs - a cake special in its shape, very loved by tourists and which is specific to Transylvanian areas. It is made of simple dough, greased with sugar syrup or honey, given through nuts and then baked on wooden rolls, directly on the embers. In the absence of rolls and embers, you can use round or conical metal shapes and then bake the cake in the oven. Another way would be to use rolls of cardboard wrapped in aluminum foil, an ingenious idea taken from Lia Grozi;)

  • It took:
  • 30 g dry yeast,
  • 300 ml milk,
  • 3 tablespoons sugar,
  • 100 g butter,
  • 2 whole eggs,
  • 2 yolks,
  • vanilla essence,
  • 1 pinch of salt,
  • 500 g flour.
  • Syrup:
  • 200 g sugar,
  • 100 ml water,
  • 2 tablespoons lemon juice.
  • Glaze:
  • 200 g ground nuts,
  • 7-8 tablespoons caster sugar.

Servings: -

Preparation time: less than 60 minutes



Boil water, sugar and lemon juice until a thicker syrup is formed; allow to cool.

It took:

Dissolve the yeast in warm milk, add sugar, melted butter, vanilla essence and beaten eggs with a pinch of salt. At the end, add flour and knead a homogeneous, elastic dough that comes off the walls of the bowl. Leave to rise for 20-30 minutes.

The dough is spread on a thin sheet and cut into long, narrow strips that are wrapped on oiled forms. Grease well with cooled syrup and roll in a mixture of nuts and sugar. Place in a pan greased with oil and lined with flour and bake in the preheated oven for 35-40 minutes.

Form of Kurtos Colacs

An idea on how to make Kurtos Colacs shapes, adaptable to your own barbecue.

You can also see in the picture some forms of cake cut on the side in which the rolls in syrup (or honey) and walnut are "rolled".

The picture, found on the net, represents a traveling producer in Sighisoara

Thumbnails attached


# 3 mon

# 4 mon

Attached images

# 5 Maria_Ap

# 6 mon

The dough is rolled, leaving spaces between the strips:

and here other details related to the technique:

Attached images

# 7 mon

Maria, because I know you are a professional, here is the necessary equipment for you:

# 8 Maria_Ap

# 9 Getut

Old subject, I know.
I saw for sale & quotrulori & quot; kurtosi running in Szeged, at a winter fair in early December, as if they were quite expensive. yes & # 39 you make yourself kurtosi.

# 10 KikenHana

# 11 Pocahontas

# 12 KikenHana

A little ... if I remember correctly some time ago someone put pictures (if I remember correctly Cheesecake_NY is nicku) a solution. he made them in the oven wrapped in bottles or long jars. have you tried the option? & # 33 Io fortunately, when I feel like it I have where to buy it, fresh, just taken off the fire

How to make Kurtos (Szekler cake) at home

The Szekler Cozonac, known as & # 8220Kurtos Kalacs & # 8221 is a delicacy that we enjoy only when we go on holiday in the Szekler areas, or when various fairs are organized in our city. Few of us know that the recipe is very simple, and that this delicious cake is very easy to prepare at home.

• 1 kg of flour
• 4 yolks
• 100 g of margarine or butter
• 2 hands of sugar
• 2 sachets of vanilla sugar
• 1 handful of oil
• 30 g of yeast
• 1 lemon
• 1 pinch of salt

For decoration: walnut kernel and sugar, coconut and sugar or sugar mixed with cinnamon

The dough is very easy to prepare. Put the yeast in a little warm milk (or water). Add the vanilla sugar and salt, and stir until dissolved.

In a large bowl, place the flour. With a spoon, make a hole in the middle and pour the dissolved yeast mixture. Mix with a little flour on the edges to thicken the yeast mixture a little. Let rise for about 15-20 minutes. This is the mold.

Then add the separate egg yolks, margarine, sugar and grated lemon peel. Mix with a spoon and add a little warm milk. Start kneading with your hands. The dough obtained should not be hard, but slightly softer.

Towards the end, when the dough is already homogenized, add a handful of oil and knead a little more. Cover the bowl with a thick towel, and leave the dough to rise for at least an hour, or until it has doubled in volume.

Put the dough on the table and knead it a little. Cut it into long, slightly wide strips and shape them evenly. Wrap each strip of dough on sticks of long pieces of wood, on sticks, twists or corn cobs, previously greased with oil. Let them sit for a quarter of an hour, then grease the dough with a little oil, and pass each one through ground walnuts mixed with sugar, coconut or cinnamon, as desired. On the side where they will be baked, do not grease them with anything, so as not to burn them.

Put the cozonacs in a large pan, greased with oil, and put them in the oven. After baking, gently remove the sticks and place the cozonacs on the towels. Cover with other towels and leave to cool.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

- three sachets of vanilla sugar

- lemon syrup or grated peel.

If you do not have a special device for baking the cake, you can make it from a wooden twister. Its ends must be wrapped in aluminum foil and the middle in a few layers of baking paper. Depending on your need, you can prepare several such devices.

For starters, you have to soak the yeast in warm milk and add the three tablespoons of sugar. Meanwhile, in another bowl, mix the flour with the salt and make a space in the middle to add the oil or butter, the beaten yolks and the yeast mixture with the milk. Knead the dough obtained until it becomes homogeneous. If you notice that it is sticky, add a few more drops of oil. When ready, leave it to rise for an hour in a place where there is a heat source.

When the time has passed, knead the dough again, divide it into six approximately equal portions and start by spreading one of them with a wooden rolling pin in the form of a strip about three centimeters wide. Twist the dough on the previously made device, place it on a tray and place it in the preheated oven at 200 degrees Celsius for 25 minutes. After that, carefully take it out of the oven and grease it with the syrup prepared from water, sugar and lemon juice or peel. After that, the baking process should continue for another 25-30 minutes, until you notice that the cake has a uniform color.
Photo source:

You can bake at the same time as many Saxon cakes as your space allows. If you do not use the rest of the dough on the same day, you can keep it in the freezer. You should also know that this cake can be decorated with chopped walnuts, pistachios or coconut flakes.

Kürtos kalács it is a special type of cake with a special taste. Try to prepare it too, to enjoy the aroma of a cake with a crispy crust.


kurtoskalacs (Hungarian: [ˈKyrtøːʃkɒlaːt͡ʃ] (listen) sometimes improperly rendered as Kurtosh Kalach Romanian: Colac / Cozonac Szekler German: Baumstriezel) is a spit cake specific to Hungarians from Transylvania, more specifically the Székelys. [1] Originally popular in the Hungarian-speaking regions of Romania, more predominantly the Székely Land, [2] it became popular in both, Hungary and Romania. [3] 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. [1] Earlier a festive treat, now it is part of everyday consumption. [4] In Transylvania, a similar pastry to Kürtőskalács is Baumstriezel, originating from the 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 kurtoskalacs caramelises and forms a shiny, crispy crust. The surface of the cake can then be topped with additional ingredients such as ground walnut or powdered cinnamon. [5]

& # 8220Chiurtoșcolaci & # 8221 or & # 8220baumstrițl & # 8221? The story of the Szekler coil in Romanian!

The Szeklers from Covasna, those who made it known throughout the country, especially after the Revolution of & # 821789, call it & # 8220Kürtőskalács & # 8221, which would translate: & # 8220cozonac braided in the shape of a chimney & # 8221. The Saxons of southeastern Transylvania christened it & # 8220Baumstriezel & # 8221, meaning & # 8220cozonco braided around a tree trunk & # 8221.

Beyond its curious shape, the Szekler cake is adored for its harmonious taste and the fine texture of the dough soft on the inside and crispy on the surface due to the burnt sugar icing. With walnuts, almonds or coconut, the delicious Kürtőskalács is enjoyed freshly baked.

From the Dionysian celebrations to the banquets of the Hungarian nobles

The method of preparation was known to the ancient Greeks, but also to the Romans, and in a medieval document kept in the library of the University of Heidelberg, dated around 1450, there is talk of a cake woven on a wooden cylinder.

The Szekler cookbook published in 1784 by Countess Mikes Mária, a descendant of a family of counts from Zăbala (Zabola / Gebissdorf), who owned properties in the parts of Covasna, Brașov, Cluj and Bistrița, records the first known recipe of Szekler cake. Interestingly, it did not contain sugar.

In a few decades, the recipe spread throughout the Hungarian-speaking world, even to Lithuania. The roll of sugar is mentioned for the first time in Aunt Rézi's cookbook, published in Szeged in 1876.

Hungarikum din 2015

The specialty was registered by our neighbors, as a traditional Hungarian product, on December 3, 2015. & # 8220Kurtos cake is a product spread all over the world, which implies an extremely big responsibility on our part: this pastry product has become an emblem of the Hungarian language area. Kurtos cake lovers, from Taiwan, Australia to Peru and Canada, are also particularly interested in the history of this gastronomic delicacy & # 8221 said Tamas Sandor, president of Covasna County Council at the time.

Saxon Elise Fröhlich considered the Szekler rolls "very tasty". We find a recipe for 10 trunks in his book "Transylvanian Cuisine", printed in Sibiu in 1897.

Kurtos kolacs

  1. Make a dough of 2 1/2 kg of flour, 1 1/2 l of warm milk, a dough of 30 g of yeast, 150 g of lemon-flavored sugar, 12 eggs (beaten egg whites from 3 eggs ), 50 ml of wine, a pinch of salt and 375 g of yellow butter, heated. Knead the dough well and let it rise covered, but not as much as with other doughs.
  2. The dough is placed on a plate lined with flour and divided into 10 pieces. Each piece stretches in the form of a ribbon, which rolls on the shapes of Kurtos kolacs (a round piece of wood).
  3. Roll the dough 3 times in the form, press well so that it becomes a single piece.
  4. Bake the dough over an open fire, continuously rolling the form. As soon as bubbles form on the surface, grease with half melted butter, half lard (with a clean piece of cloth), continuing to spin.
  5. When it starts to take on color, add it with sugar and almonds or walnuts, leave it on the heat for a while and remove it on a clean paper. This is how everyone is done Kurt, until all the dough is consumed.
  6. Sprinkle with vanilla sugar while warm and cut into pieces best with scissors.

In many European countries there are preparations similar to the Szekler cake. The Czechs and Slovaks are proud of & # 8220trdelnik & # 8221, a product with a protected designation of origin in the European Union. Another related traditional product is & # 8220Spettekaka & # 8221 in Sweden. The Austrians have & # 8220Prügelkrapfen & # 8221, the Germans & # 8220Baumkuchen & # 8221, the Lithuanians & # 8211 & # 8220Šakotis & # 8221, the Poles & # 8211 & # 8220Sękacz & # 8221, and in Catalonia they prepare.

Where does the name Kürtöskalács come from?

The name of this Szekler cake is composed of the Hungarian words & # 8222kürtő & # 8221 (meaning chimney) and & # 8222kalacs & # 8221 (coil, cake). So it's a chimney-shaped cake.

The origins of the Szekler cake

There is still no recipe that has been established to be original. However, there are some basic rules on which those who dealt with the origin of the Szekler cake agreed.

Its origin is not clarified either. There is a geographical overlap between the Szekler Land and the areas inhabited by Saxons. It spread earlier, however, in the Szeklerland.

The first known recipe dates from 1784, from the Szekler cookbook of Mrs. Grof Mikes Mária from Zabala (Mag. Zabola, German Gebissdorf), but the recipe from that time did not contain any sugar. Hence its origin and the way of baking known today. By the end of the 18th century, the cozonac had spread throughout the Hungarian-speaking area. In the 19th and 20th centuries, the recipe for the Szekler cake came in almost all Hungarian recipe books. It became known from Lithuania, to the southeast of the Szeklerland, throughout Transylvania and eastern Hungary.

What is certain is that it had the greatest spread and extent in the Szekler Land, they also spread this product in the rest of the country, especially after the revolution.

In terms of ingredients, the dough contains flour, eggs and yolks, lard or butter, yeast, sugar, a pinch of salt. Compared to these, I added lemon peel and vanilla, as do the street vendors at the fairs. The leavening should last an hour and a half.

As a preparation process, dough strips are made which are applied on a wooden support, in the shape of a spiral, greased with butter or lard. In the lowland cities, in the past centuries, when there were no special shapes, the dough was applied on corn cobs and thus their size was smaller. Since the beginning of the twentieth century. on the surface of the cake, in addition to the butter with which it was greased, a layer of caster sugar was applied, then walnut (source).

Baking is done on a hardwood fire, in the open air, until the sugar is caramelized. Then it is given through walnut (or in more & # 8222modern & # 8221 variants through cinnamon sugar, coconut) or it is left simple, with caramelized sugar.

It is said to be consumed immediately, as it is hot and steam comes out of it.

My memories related to this Szekler cake go back to the 70's when, as a child, I went skiing in Poiana Brasov. In Brasov there was a Szekler cake and after skiing we went to buy one.

If you do not want to complicate with the cylindrical shapes you can make this cake and flat, on the tray & # 8211 see here the recipe.

They are made from a similar dough wasp nests (recipe here)

No matter how much I make at home (food, cakes, cakes & # 8211 what is mirrored on the blog), I think this Szekler cake is one of the products that will never come out of the house like in the fair, bought from Szekler producers, even if we use the same recipe. The support on which it is baked, the embers, the uniform rotation on each side give a special smell and flavor that can never be achieved in the house.

However, maybe for those & # 8222 hit by lust & # 8221, for those away from home or for those who simply want to try to make this cake at home, I wrote this recipe, adapted to the conditions in my kitchen.

Video: Kurtos Kalacs. Hungarian Street Food, Italy Food Fair (June 2022).