Homemade Kürtskalács The Famous Hungarian Chimney Cake on the Grill

Instructions

Prepare the dough.

Activate the yeast: Combine the yeast with about 1/3 cup of the warm milk and 1 tablespoon of the sugar.

Let it sit for 510 minutes, until foamy.

Add the flour, sugar, salt, eggs, vanilla, lemon zest and remaining milk.

Knead until a dough starts to form.

Gradually add the melted butter or oil and continue kneading for about 810 minutes, until the dough is smooth, elastic, and slightly soft.

Cover the dough.

Let it rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.

Divide the dough into 4 equal pieces. For smaller Kürtskalács, divide the dough into more pieces.

On an oiled surface, roll the dough into a rectangle about 1/4 inch (6mm) thick. Cut it into long strips about 1-inch (2-3 cm) wide.

Wrap the molds.

Lightly grease the Kürtskalács molds. I use cylindrical Kürtskalács molds with a 30 cm (12-inch) cooking surface, measuring approximately 8 cm (3.1 inches) in diameter. Wrap each strip around the mold in a spiral, keeping the strips slightly overlapping.

Roll the mold gently on the work surface to even out the dough.

Brush the dough with melted butter or oil, then roll it in sugar. For cinnamon kürtskalács, mix the sugar with ground cinnamon before coating.

Place the molds over a hot charcoal grill, making sure there are no open flames. Rotate the molds constantly over the hot coals until the dough is cooked through and the sugar coating is golden and beautifully caramelized.

Roll the hot Kürtskalács in ground walnuts or freeze-dried raspberries, then carefully remove it from the mold.

Let the Kürtskalács cool for 23 minutes, then carefully remove the molds and serve.

Dessert,Snack