Kürtőskalács

The Baumstriezel (Hungarian Kürtőskalács, Romanian Colac secuiesc ) is a fried yeast dough over (mostly) open hearth cake originating in south-eastern Transylvania.

Because of its similar shape to the tree cake Baumstriezel (or Baumstrizel ) usually only misleading called Baumkuchen.

Production

The ingredients for Baumstriezel are flour, yeast, sugar, eggs, milk, butter, salt, and as ingredients as desired almonds, nuts, poppy seeds. In different recipes of the yeast dough is at about one kilogram flour about 180 grams of glucose and at the same part of butter, eggs ( for example four) and 1/2 liters of milk is required. After about 25 minutes kneading and slow stirring the butter in the dough is allowed to rise this about half an hour. Now have the " timber ", in which the dough is rotated subsequently, be preheated.

The woods are mostly made ​​of maple wood, as this is not too hard, but elastic and hard, whereby the wood a smooth surface can be given. The woods are slightly tapered on the opposite side of the handle so that the finished baked Baumstriezel can be easily removed from its baking pan.

The only slightly leavened dough is ausgewalkt and wrapped in strips spirally around the pre-lubed forms so that the dough ends are superposed on the edge. The dough should be as thin as the Baumstriezel else inside unbaked and hard to digest. They compress easily so that the Baumstriezel does not dissolve into strips after baking. The Baumstriezel is brushed with melted butter and rolled in granulated sugar, the option of different flavors and / or nuts are added. During baking, the baking mold is rotated continuously and repeatedly brushed with melted butter. Earlier still turned by hand over / next to a fire or Glutstelle, the Baumstriezel is now baked in different variants of fireplaces or electric furnaces. If the glassy Baumstriezel is (because of the melted sugar) and golden brown, this is fully baked and can be removed from it by a slight breaking of the mold.

The finished baked Baumstriezel is cut with scissors.

A similar Baumstriezel the pastry is a native of the small town in Slovakia Skalica Trdelník. This tube cake in 2007 was one of the first Slovak cake, which was made within the European Union as a traditional regional specialty under protection. He has painted an inner diameter of 3-5 cm, an outer diameter of 6-10 cm, with beaten egg white and sprinkle with chopped walnuts, almonds or apricot kernels.

History

The history of Baumstriezels is little research and limited to a few information. The origin of this cake is in the pipe Burzenland and Székelyföld in Transylvania. Since the history of Baumstriezels is not unique, it is considered both by the Saxons and by the Székelys than their traditional pastries. The Baumstriezel was the pastry for family celebrations such as baptisms, weddings, confirmations and other festivals where you did not hesitate making to enjoy this pastry fresh. The now widespread in Hungary Kürtőskalács is smaller than that in Transylvania in most cases.