Daring Bakers'  August, 2014 Challenge: 

 Tubular and Coiled Treats: Kürtőskalács /Chimney cake and Ensaimada /Spanish Pastry

Kürtőskalács on left  and Ensaimada on right

The August Daring Bakers' Challenge took us for a spin! Swathi of Zesty South Indian 

Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional 

Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

I started the challenge by deciding to make just the Kurtoskalacs (chimney cakes) since they were the most visually dazzling and unusual. The preparation for the Kurtoskalacswas so easy  that I went for the Ensaimada as well. I stayed traditional for the Kurtoskalacs but played around with a filling for the Ensaimada. Hands down, the family loved the Kurtoskalacs best. I did not get to have a full panel of judges, though, because the family, well mainly my husband, ate everything but a few crumbs of Ensaimada. 

I think these pastries will be a great addition to the breakfast buffet at Thanksgiving. They look like a lot of work and expertise when really truly they are very easy. Also, they are light and flavorful. 

The hardest part of the whole thing was finding cylinders to wrap in foil for molding the chimney cakes. Read on to see what I found in my kitchen drawer...

Kurtoskalacs

Ingredients

 

For the dough:

2¼ teaspoons (1 packet) (7 gm) active dry yeast 

1/2 cup (120 ml) milk, lukewarm temperature

1¾ cups (8½ oz) (240 gm) all-purpose (plain) flour

2 tablespoons (1 oz)(30 gm) sugar

1/8 teaspoon (3/4 gm) salt

1 large egg, room temperature

3 tablespoons (1½ oz) (45 gm) melted butter

2 teaspoons (10 ml) (1/4 oz) (6 gm) sugar mixed with an 2 teaspoons (10 ml) (1/4 oz.) (6 gm) of spice ( I used pumpkin pie spice)

Directions:

Using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 

5-10 minutes until it proofs (becomes foamy).

In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and 

yeast.

 Stir the mixture until it comes together to form a dough, and then knead for about 

five minutes. Transfer to a well greased container.

 Allow the dough to rise for 60 minutes at room temperature until doubled in volume 

Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven. I used a non stick foil so I did not have to grease the foiled covered pin. 

I used a sushi mat!

Punch down the dough and divide into 4 equal parts about 4 oz (115 gm) of each. 

On a well floured surface spread one portion of the dough Shape into 1/6 inch (4 mm) thick square-shaped sheet.Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch (13 mm) wide.Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn't unwind.

Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling 

pun. Then roll the whole thing slightly on the counter top to flatten it/press it together. Brush with melted butter.  I sprinkled it with the pumpkin pie spice which was a mixture of ground cinnamon, ginger and allspice. 

Place in roasting pan and bake in a preheated moderately hot oven 375°F/190⁰ C/gas 

mark 5 for 25 minutes.

 

You may want to flip them halfway through cooking so they brown evenly.

Remove from oven and cool a few minutes til you can handle the pins.

Tap the mold on a table top to release the cake and set it up right to cool. I trimmed the bottoms slightly so they would stand upright.

Ensaimada

Dough
2½ cups (10½ oz) (300 gm) all-purpose (plain) flour
2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoon instant yeast OR 14 gm (½ 
oz) fresh yeast
1/2 cup (120 ml) warm water
1 large egg
½ teaspoon (3 gm) salt
¼ cup (60 ml) (2 oz) (60 gm) granulated sugar
2 tablespoons (30 ml) olive oil
3 tablespoons (55 ml) (1 3/4 oz) (50 gm) butter, softened
3 tablespoons (55 ml) (1 3/4 oz) (50 gm) goat cheese, softened
2 tablespoons (1oz) (17 gm) fresh basil, chiffonade (thinly sliced)
Olive oil/canola oil for greasing bowl and work place.

Directions:
Using active dry yeast, add ½ teaspoon sugar add to lukewarm water and set 

aside for 5 minutes. To this add flour, salt and yeast mixture. Knead for 6 minutes if using kitchen aid mixer or 10 minutes by hand, until you get a soft and pliable dough. I had to add about 1/4 cup (60ml) more water to make a soft dough for this recipe.
Transfer the dough to a well greased bowl and covered with plastic wrap or covered with 
a cloth. Let rise for 2 hours or until the dough doubles in volume. Punch down the dough and divide into 4 equal parts and then shape into balls. Lightly oil the work place and place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle about 12x4 inch (30x10 cm) piece. Divide your butter to 4 pieces. Place a butter portion on the rolled out dough and spread it into a thin layer.

 

Take pieces of dough between your fingers and try to gently stretch the dough to be even 

thinner and larger about 16x7 inches (40 x18 cm)Roll the dough from the long end to into a tube. Then roll the tube again into coil shape similar to a snail shell.

Make sure to keep the coil loose so that there is space in between the layers, this will help 

the dough to rise.

Repeat for the other three dough balls and butter portions. 

Place the snails onto a baking sheet lined with parchment paper. Slightly press the sides 

with your hand.Cover the baking sheet with a clean cloth and let rise for 1 hour. During the end of second rising, pre-heat oven to 180⁰ C/350⁰ F/Gas mark 4

Bake Ensaimadas for about 15-20 minutes. Watch them closely during the end of baking 

time. They should be golden brown in color.

When baked immediately place the Ensaimadas onto cooling racks. I then brushed a little melted butter on top and sprinkled with a coarse sea salt.