Kürtöskalacs, Hungarian Baumkuchen

Ingredients for 1 servings:

• 100 ml milk
• 1 packet of vanilla sugar
• 30 g yeast
• 500 g flour
• Salt
• 2 eggs
• some lemon(s), peel
• 2 tbsp sugar mixed with 2 tbsp ground hazelnuts
• 100 g butter, melted
• Desiccated coconut or cinnamon sugar, ground nuts, sesame, vanilla sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Kürtöskalacs is pronounced Kürtöschkalatsch

Make a yeast dough from the first seven ingredients and let it rise until it has doubled in size. Roll out the dough to about 1 cm thick and cut into 2-3 cm wide strips. Originally, these were wrapped around a log and baked over a fire, but this is not so easy to do. Recently, two different methods have been introduced: First: Wrap a rolling pin (with handles) in aluminum foil, brush it with butter, and wrap the strips of dough around it, overlapping slightly, and gently pressing them together. Brush the cakes with butter, roll them in the nut-sugar mixture, let them rise for 30 minutes, then bake in the oven (convection oven 170°C) for 15 minutes, then brush with butter again and bake for another 10 minutes. Let the cakes slide off the rolling pin. (You can also roll the cakes after baking, for example, in cinnamon sugar or desiccated coconut, etc.) Second: Take two venison saddle molds and brush the outside with butter. Wrap the dough strips around the folded baking pan (the venison loins should form a tube) as described above. Then separate the two pans with a knife – this will create two semicircular cakes on the pans. Brush with butter and sprinkle with the sugar and nut mixture. Bake in the oven (convection oven 165°C) for about 25 minutes – butter and sprinkle again after 15 minutes.