Community » Grilling

Subject: Barbeque desert

When living in the US, at barbecue parties I always missed a grilled desert. I remembered a recipe from Hungary, which needs an extra tool to make, but for those who are enterprising and would like to create something new, I would be glad to share the recipe. my e-mail address is Edmund.Lazar,@orange.fr

Thanks
Edmund

[edited March-18-2008]

[edited April-6-2008]

Edmund, thanks for posting this recipe! Looks great and is worth a try.

If you are really interested I could send you a photo of the tool that is needed for this recipe, the dimensions and other technical details. I forgot to include in the recipe that the yeast has to be dissolved in lukewarm milk, with some sugar and 3 table spoons of flour. After half an hour, this mixture should be added to the flour and egg.

Right now I am trying to find a way to import some of these tools from Transylvania, which is the home of this dish.

If you would give me your e-mail address I could send you the photos.

Regards Edmund

Edmund.Lazar@orange.fr

Edmund, I found one recipe for kürtoskalács on line. That one starts with twice the flour, so I am guessing that 250 ml of milk (that's about a cup in the US) would be correct for the 500 g of flour in your recipe. Does that sound correct? Then, the first part of the recipe would go something like this:

Dissolve the yeast and 3 tablespoons of the flour in the lukewarm milk. Let rise for half an hour.
Mix in the egg and knead into the remaining flour and let rise for 1 hour.
Make long strips from the dough.

I also saw some pictures online, of a commercial chimney cake cooker and a homemade one, as well as some pictures of finished chimney cakes (from a street vendor in NYC, from a maker of kurtoskalacs equipment, and from the Hungarian Central Food Research Institute (page 21))

I also read that this cake has been a traditional Hungarian wedding cake, and that the idea travelled to Germany, where it is called baumkuchen.

Here is a dessert that must be quite well-known in Europe (at least in Hungary and Germany), but which is almost completely unknown in the US. Fascinating!

Reneé

thank you for your comment. The links gave me a fantastic amount of information, pictures, videos, more ways to prepare this dish and how to get the tools for making it. I am getting in touch with Mr Kovacs who seems to be promoting the commercial production of this dish.

Thank you again for the valuable info

Edmund

Look at my Blogg, Edmundilazar.blogspot.com

I saw your blog. Congratulations on figuring it out! That photo of the browned pastry over the hot coals is very appetizing -- even better than the one you already posted at bigoven. I think you should post it, too.

I imagine it doesn't take much butter to oil the roller and the outside of the pastry. And I see that you don't mention sugar water. So I am guessing the recipe is now something like:

250 mililiter milk lukewarm
20 gram Yeast
500 gram Flour
50 grams Sugar
1 large Egg
-- Glaze with Walnuts --
1/4 cup (63 ml?) Salted butter melted
20 gram Sugar
50 gram walnuts finely ground

If this is right, I'll be happy to update the recipe.

[edited March-19-2008]

There is an other variety, which I remember looked and tasted very good.
Instead of the ground walnut and sugar covering you spread powdered sugar on the buttered dough, after it is half baked, and caramelize it to a golden brown color.

Reneé, please update the recipe and if possible add the photo you liked. I will send it to you in an e-mail.

Edmund

I've made the change. The photo doesn't seem to have "taken". Oh! Maybe it is just waiting for approval from the staff. I'll wait and see.

Someone else has now submitted another variation of the Chimney Cake.

Edmund, you are a real trend-setter!

Oh! It must be Mr. Bela Kovacs, who sells the chimney cake equipment. He must be very enterprising.

[edited March-27-2008]

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