What’s your favourite Christmas market treat? So many of you said Kurtos – those caramelised Hungarian chimney cakes that seem impossible to make in a normal oven.
But Kurtos at home? YES.
Fluffy dough, cinnamon sugar, melted butter… and a few rolling pins 🤭 Warm, caramelised and Christmas-market perfect — without leaving the house. ✨
All made with Le Moulin flour and sugar.
100ml milk
10g fresh yeast
300g T55 flour
135g sugar
1 tbsp vanilla sugar
¼ tsp salt
80g butter, melted
1 egg
1 tsp cinnamon
Makes 4
Heat the milk to lukewarm. Crumble the yeast into the milk and stir to dissolve.
In a bowl, mix the flour, 65g sugar, vanilla sugar, salt. Add 25g melted butter, the egg and the milk and knead with the kneading attachement of a freestanding mixer for 5 minutes.
Preheat the oven to 30°C fan.
Roll the dough into a ball and cover with a damp teatowel. Leave to rise for 1 hour in the warm oven.
In the meantime, fully wrap 2 rolling pins with foil and brush the middle bit with melted butter (no need to brush the handles). Place the two rolling pins onto a roasting tin, resting the handles on the edges so they don’t touch the bottom.
After 1 hour, roll out the dough (without flour on the surface), so that it becomes a square of approx. 20 x 20 cm.
Using a pizza cutter, cut the dough lentgthwise into 2cm wide strips.
Take the first strip of dough and wrap it around the rolling pin, overlapping the edges just a little and pressing lightly so they stick together. Continue wrapping until half the dough strips are used up.
Roll the rolling pin over the work surface, pressing down so the dough adheres well to the pin. Use a knife to cut the dough midway through its length, then gently push the two halves towards the sides so the dough separates slightly.
Repeat with the second rolling pin.
In a bowl, mix the remaining 70g sugar with the cinnamon.
Brush the dough all around with melted butter, then sprinkle over the cinnamon sugar while turning the pin, so the dough is evenly coated. Gather any sugar that falls off and discard.
Cover the rolling pins with a teatowel and leave to rise for 30 minutes at room temperature.
Preheat the oven to 200°C fan.
After 30 minutes, bake the rolls in the preheated oven for 15 minutes, turning the rolling pins every 5 minutes to ensure even baking.
Remove the baked kürtos from the oven and let them cool for 10 minutes before carefully sliding them off the rolling pins. Enjoy warm, or leave to cool completely on a wire rack.
