A popular Hungarian street snack, this yeast pastry is coiled around rolling-pin shaped moulds, then baked on a rotisserie until golden, and finally dusted in sugar or other toppings, such as nuts, chocolate or sprinkles. The result is a hollow, cylindrical-shaped pastry which is crisp on the outside and soft on the inside.
- 2 x 7 g sachets dried yeast
- 200 ml lukewarm milk
- 275 g (1¼ cups) caster sugar
- 3 egg yolks
- 150 g unsalted butter, melted
- 500 g (3⅓ cups) plain flour
- vegetable oil, to brush
- 330 g (1 cup) Nutella, warmed
- cocoa powder, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 4 slim 13 cm x 5 cm-diameter empty soft drink cans (such as energy drink cans).
Proving time 45 minutes
Combine yeast, milk and 1 tbsp sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until mixture bubbles. Whisk 2 tbsp sugar with egg yolks and butter in a jug, add yeast mixture and stir to combine.
Place flour, milk mixture and ¼ tsp salt in the bowl of an electric mixer fitted with a dough hook. Stir to combine, then mix on low speed until a firm dough forms. Mix on medium speed for a further 5 minutes or until smooth and elastic. Or, knead by hand for 10 minutes. Place dough in a greased bowl, cover with plastic wrap and place in a warm, draught-free place for 45 minutes or until doubled in size.
Preheat oven to 220°C. Turn out onto a lightly floured work surface and roll out to a 5 mm-thick 24 cm x 40 cm rectangle. Trim edges, then cut into 8 x 3 cm-wide strips. Join 2 strips at short edges, pressing to seal.
Place 1 slim 13 cm x 5 cm empty soft drink can vertically in the centre of a large piece of doubled foil. Fold foil up to meet top edge of other side, then roll can from right to left to encase in foil. Repeat with remaining 3 cans; each should have one sealed end and one open. Gather foil at open end and twist like a bon bon; this will be used as a handle to turn and will help remove can. Brush foil with oil.
Starting from one end, wrap each dough strip around a can on an angle, tucking in dough at each end to prevent unravelling. Don't overlap dough.
Place remaining 1 cup sugar on a plate. Brush kurtosh liberally with oil, then roll in sugar, pressing to coat well. Place on their sides on a lined oven tray and bake, turning halfway through cooking, for 10 minutes or until golden.
Remove from oven, stand upright and, using foil at top, twist can to remove. Using a knife, spread ¼ cup Nutella around inside of each kurtosh. Dust with cocoa to serve.
Also written by Wendy Quisumbing and Peta Gray. Photography by John Laurie.