In a small bowl, mix lukewarm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
Make the Dough:
In a large bowl, combine flour, sugar, salt, egg yolks, vanilla, and melted butter.
Add the yeast mixture and knead until smooth (about 8–10 minutes).
Cover and let rise for 1 hour, until doubled in size.
Prepare the Rolling Surface:
Mix sugar and cinnamon in a shallow dish.
Grease baking molds (you can use cleaned tin cans, rolling pins, or special chimney cake molds).
Shape the Dough:
Roll the dough into a rectangle about ¼ inch (0.5 cm) thick.
Cut long strips (about 1 inch wide).
Wrap the strips around the mold, slightly overlapping, pressing edges together.
Coat the Dough:
Brush the wrapped dough with melted butter.
Roll it in the cinnamon-sugar mixture until well coated.
Bake:
Place molds standing up (or lying on a baking rack) in a preheated oven at 375°F (190°C).
Bake for 15–20 minutes, rotating occasionally, until golden brown and caramelized.
Serve:
Slide off the mold, let cool slightly, and enjoy warm!
Optional toppings: crushed nuts, coconut flakes, cocoa powder, or even filled with Nutella or whipped cream.
✨ Traditional kürtőskalács has a slightly crispy caramelized crust with a soft, fluffy inside — a treat you’ll often smell wafting through Hungarian markets and fairs!
Would you like me to also share a street-style charcoal-grilled version (the authentic Hungarian fairground way) or just keep it to the easy home oven version?
