Gyertyánkenyér
Gyertyánkenyér is a unique Hungarian sweet pastry, named after the characteristic pattern of the hornbeam tree bark. This recipe is both sweet and aromatic, as the classic combination of cinnamon and sugar enchants everyone. It was made at old village festivals and fairs, so that people could enjoy a little sweetness in the grayness of everyday life. Nowadays, it can be easily prepared at home, and those who love Kürtőskalács will surely like it.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, add the sugar, and crumble in the yeast. Let it rest for 5-10 minutes until foamy.
2
Sift the flour into a large bowl, add the salt, vanilla sugar, and the proofed yeast mixture.
3
Melt the butter and add it to the bowl along with the eggs. Knead the dough until it is smooth and elastic.
4
Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
5
Roll out the risen dough into a rectangle, then cut it into long strips.
6
Wrap the dough strips around baking paper-lined cylinders or Chimney Cake molds, overlapping slightly.
7
Brush the dough with melted butter, then roll it in sugar and cinnamon.
8
Place the molds on a baking sheet and bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
9
Let the baked Gyertyánkenyér cool slightly, then carefully slide it off the cylinder. Serve warm or at room temperature.
