1. Kürtőskalács - Flavours that we make
:: 2. Kürtőskalács-making moves ::
4. Kürtőskalács oven selling and renting
5. Kürtőskalács and oven pictures
I share a type of recipe and making of kürtőskalács
I wish everyone to make good cakes with this recipe, even if you're on strict diets. If you do it this way, it is going to happen. You can not produce industrial size quantities, it is different and needs more detailed training. I am sorry, but I give my experience only to those who join us. That is buying an oven or long-time renting. For those who require it, we train them, on a place where it can be done, it multiplies your income, and lowers your problems.
The recipe is not always enough, sorry for this, but it matters what kind of flour you use, matters in what order you mix them, matters what temperature the dough or the air has, humidity, matters how it is risen, matters how I put it on a roll, how long I bake it, what kind of oven I use for baking it, and a lot of things. But who joins us, they will be a kürtőskalács-baking professional, that is for sure, in short-time, since we give you our technics and experience.
1 kg flour,
0,5 l milk
5 dkg yeast,
5 spoon sugar,
10 dkg melted butter,
l egg,2 yolk
l lemon-skin, needed.
Mix the dough well, then let it rise for one hour. Roll it with a rolling pin. Cut 3 cm slices, then one of the most important move is coming: rolling, twisting on oily roll.
You need to put lot of oil on it with brush, and roll in sugar.
That is why it gets shiny and crunchy outside,
while the wooden roll with a knob is rolling in the machine.
When the cake is baked, we stand it on the bottom, let the
stove(the hole) chill out.
0,5 l milk
5 dkg yeast,
5 spoon sugar,
10 dkg melted butter,
l egg,2 yolk
l lemon-skin, needed.
Mix the dough well, then let it rise for one hour. Roll it with a rolling pin. Cut 3 cm slices, then one of the most important move is coming: rolling, twisting on oily roll.
You need to put lot of oil on it with brush, and roll in sugar.
That is why it gets shiny and crunchy outside,
while the wooden roll with a knob is rolling in the machine.
When the cake is baked, we stand it on the bottom, let the
stove(the hole) chill out.
I wish everyone to make good cakes with this recipe, even if you're on strict diets. If you do it this way, it is going to happen. You can not produce industrial size quantities, it is different and needs more detailed training. I am sorry, but I give my experience only to those who join us. That is buying an oven or long-time renting. For those who require it, we train them, on a place where it can be done, it multiplies your income, and lowers your problems.
The recipe is not always enough, sorry for this, but it matters what kind of flour you use, matters in what order you mix them, matters what temperature the dough or the air has, humidity, matters how it is risen, matters how I put it on a roll, how long I bake it, what kind of oven I use for baking it, and a lot of things. But who joins us, they will be a kürtőskalács-baking professional, that is for sure, in short-time, since we give you our technics and experience.
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