Ice Cream Kürtőskalács
Kürtőskalács is one of the most well-known Hungarian sweets, originating from Transylvania. The combination of sweet dough and crispy caramelized sugar has been popular for centuries. This modern ice cream version offers a refreshing summer twist, making the traditional kürtőskalács even more special. The sweet cinnamon dough and cold vanilla ice cream are a perfect match, further enhanced by chocolate sauce and toasted walnuts. It is an ideal dessert for hot summer days or special occasions.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, crumble the yeast and mix with a little lukewarm milk and a teaspoon of sugar. Let it proof for about 5-10 minutes, until foamy.
2
In a large bowl, combine the flour, sugar, salt, and cinnamon. Add the egg, melted butter, and the proofed yeast mixture.
3
Gradually add the remaining lukewarm milk and start kneading. Once the dough is smooth and elastic, cover it with a kitchen towel and let it rise for 45 minutes.
4
Roll out the risen dough to about 1/4 inch (0.5 cm) thickness. Cut into long strips, then wrap the strips around a kürtőskalács cone (or a paper towel roll covered in aluminum foil).
5
Lightly brush the wrapped dough with melted butter, then roll it in cinnamon sugar.
6
Bake in a preheated oven at 390°F (200°C) without convection, until golden brown, about 12-15 minutes, rotating frequently.
7
Let the kürtőskalács cool slightly, then fill the cavity with vanilla ice cream.
8
Drizzle with chocolate sauce and sprinkle with toasted walnuts for extra flavor and crunchy texture.
9
Serve immediately so the ice cream doesn't melt completely, and enjoy the perfect harmony of flavors.
