The best Kurtoskalacs, Trdelnik, Trdlo or Baumstriezel recipes.
We have developed three easy to follow recipes, which will enable you to produce a reliable dough, used to make Kurtoskalacs, Trdelnik, Trdlo or Baumstriezel. The same dough can be used to make BOTH sweet and savoury products.
Recipe 1 (R1)
Premium original CONCENTRATE – Kurtos kalacs mix
This recipe is followed to make the traditional original dough, which is used to make chimney cake, chimney cones, Kurtoskalacs, Trdelnik, Trdlo or Baumstriezel.
Makes one batch
Water – 490g
Yeast – 42g (fresh) or 13g (Instant dry) or 16g (Active dry)
Orange juice – 40g
Orange Zest – 2g
Sunflower oil – 100g
R1 Premium Original CONCENTRATE mix – 250g
Flour – 1000g
The quantity of dough made, when using the above recipe will make:
11 x standard size Kurtos @ 170g of dough or 21 x chimney cones @ 90g of dough.
CLICK HERE to down the printable recipe in pdf format, which includes the quantities up to four batches.
Premium original COMPLETE – Kurtos kalacs mix
This recipe is followed to make the traditional original dough, which is used to make chimney cake, chimney cones, Kurtoskalacs, Trdelnik, Trdlo or Baumstriezel.
Recipe 2 (R2)
However, unlike the R1 recipe, you do not need to add any additional flour.
Makes one batch
Water – 490g
Yeast – 42g (fresh) or 13g (Instant dry) or 16g (Active dry)
Orange juice – 40g
Orange Zest – 2g
Sunflower oil – 100g
R2 Premium Original COMPLETE – 1250g
The quantity of dough made, when using the above recipe will make: 11 x standard size Kurtos @ 170g of dough or 21 x chimney cones @ 90g of dough.
CLICK HERE to down the printable recipe in pdf format, which includes the quantities up to four batches.
Recipe 4 (R4)
Vegan style COMPLETE – Kurtos kalacs mix
This recipe is followed to make a vegan dough which is used to make chimney cake, chimney cones, Kurtoskalacs, Trdelnik, Trdlo or Baumstriezel.
However, unlike the R3 recipe, you do not need to add any additional flour.
Makes one batch
Water – 490g
Yeast – 42g (fresh) or 13g (Instant dry) or 16g (Active dry)
Orange juice – 40g
Orange Zest – 2g
Sunflower oil – 50g
R4 Vegan style COMPLETE – 1250g
The quantity of dough made, when using the above recipe will make: 11 x standard size Kurtos @ 170g of dough or 21 x chimney cones @ 90g of dough.
CLICK HERE to down the printable recipe in pdf format, which includes the quantities up to four batches.
Notes about the ingredients
Yeast
Yeast does not double / treble etc. as the other ingredients do when you want to make bigger batches.
Fresh yeast and active yeast can go straight into the kneading bowl, whereas ‘active’ yeast, needs to be ‘activated’ in warm water, with a pinch of sugar to start it off, before being added to the kneading bowl with the other ingredients. Fresh yeast MUST be kept in the refrigerator. Check the expiry date on the yeast to ensure the yeast is OK and dried yeast should be kept in a dry, humid free place, away from direct sunlight.
Flour
The R1 recipe requires flour to be added. Not all flour is suitable for making a dough which is used to make chimney cake, chimney cones, Kurtoskalacs, Trdelnik, Trdlo or Baumstriezel. You might have to experiment with different types and brands of flour. In the R2 & R4 complete mixes, we include a grade called T400. This flour is produced from only the endosperm part of the whole wheat kernel. It is a high-quality flour as the bran and germ are not used in this type of flour.
The main reason why some flour is unsuitable is that it makes a dough which is:
- Not elastic enough.
- Breaks apart.
- Doesn’t cause the dough to rise properly.
- Doesn’t cook / bake in the required time a Kurtos needs, resulting in the baked product being raw on the inside.
Water
Some flour absorbs more water than other flour. Therefore, the water content might need to be adjusted, so that the kneaded dough isn’t too sticky or too dry.
Water content might also need adjusting, depending on the season (weather) and humidity.
Finally, the type / speed of kneading machine could effect how much water is absorbed by the flour / dough.
Orange juice & orange zest
The reason why we suggest adding orange juice and orange zest (finely grated orange skin / Peel) is because fresh orange contains vitamin C. Vitamin C is a natural food preservative, therefore it keeps the dough fresher for longer.
Orange also gives off a pleasant citrus smell and adds to the taste. It works well with dough which is being used to make both the sweet and the savoury products.
