Hello danik333-ga,
I found the recipe you’re looking for in one of my Hungarian
cookbooks that was published in English in 1970. It’s one of the
earlier translations of a much older Hungarian version of the book and
the recipe is rather old-fashioned. Kürt is horn or cornet in
Hungarian. These pastries are little horns. The recipe originates in
Transylvania which used to be part of Hungary.
Here it the recipe:
Kürtőskalács (Transylvanian Milk Bread Rings)
6 egg yolks
100-120 g/4-4 ½ oz. butter
½ tsp. salt
2 tbsp.sugar
50 g/2 oz. yeast
500 ml/18 fl. oz. lukewarm milk
1,000g/2 lb. flour
sugar
chopped almonds
Dissolve the yeast in the lukewarm mild. Beat the egg yolks and butter
together, then add the salt and sugar. Sieve the flour and add the egg
mixture and the yeast. Blend together thoroughly. Cover with a cloth
and put in a warm place to rise. Turn out onto a floured surface, roll
out and cut into long strips – 5 cm/2 in. wide. An alternative way is
to divide the dough into small balls, leave to rise and then roll each
ball into long strips, 5 cm/2 in. wide. Brush the rolling pin with
melted butter and twist the strips, one at a time, on to the pin.
Press together with the fingers so that the edges nearly meet. Brush
with melted butter and sprinkle with roughly chopped almonds and
sugar. Bake over an open fire, turning constantly until golden brown,
or in an infrared oven. They can also be baked in an ordinary oven,
but in this case bake without the almond and sugar coating. Remove
from the oven when half-cooked and brush with more melted butter and
then sprinkle with the almonds and sugar. Finish baking.
p. 426
The Gourmet’s Cook Book (second edition)
Elek Magyar
Minerva, ISBN 963 13 2796 5
Here’s another recipe from a listserve (in Hungarian)
http://listserv.externet.hu/lists/konyha/9909/msg00474.html
http://brasov.free.fr/Brasov/Kurtos%20Kalacs_JPG.htm
Here’s a picture of how it’s done
http://aristocrat.hypermart.net/23_iulie/23_iulie.html
Here’s another picture
Good luck on making this at home.
czh |
