Kurtoskalacs
Hungarian Chimney Cake
Servings 0
Equipment
- Rolling pin/empty bottle/cylinder mold
- aluminum foil
- Rectangle pans
Ingredients
Additional and Topping
- 3 tbsp brown sugar dissolved in 5 tbsp water
- enough oil for brushing rolling pins
- enough melted margarine
- 3 tbsp sugar mix with enough cinnamon powder or allspice
- crushed walnut
- enough chocolate rice
- enough fruit sprinkles
Instructions
Dough
- In a bowl, mix 1 tbsp flax meal with 2 1/4 tbsp water, let stand until thickened
- On a separate bowl, heat 250 ml coconut milk beverage to lukewarm, then stir in 1 tbsp active dry yeast. Let stand to bloom
- On a large bowl, mix 3 1/4 c flour, 2 tbsp icing sugar, a pinch of salt, 1/2 tsp BP. Make a well in center and pour in yeast, flax, and add in 100 g vegan margarine
- Knead and cover with cling wrap. Let stand until doubled in size, for an H.
Making Kurtoskalacs
- Wrap rolling pins with aluminum, brush with oil all over, place on pans while working on dough
- Roll flat dough and cut into spirals. Wrap dough on rolling pins. Let rest for 20 minutes
- Preheat oven to 400 F
- Brush all dough with brown sugar solution (I made 4, 2 large, 2 smaller)
- Coat one dough with cinnamon sugar and another one with cinnamon sugar and walnut
- Bake for 12 minutes, rotate rolling pins, and bake for another 13-15 mins
- Pull kurtoskalacs off the rolling pins carefully
- Brush the other 2 kurtoskalacs with enough margarine and coat with sprinkles