A popular Hungarian sweet pastry, baked on a spit, golden brown on the outside, soft inside, and coated with sugar, cinnamon, or nuts.
Ingredients
- 3 cups all-purpose flour
- 1 packet (7 g) dry yeast
- ½ cup warm milk
- ¼ cup sugar (plus extra for coating)
- ¼ cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: cinnamon, ground nuts, or cocoa powder for coating
Directions
- Dissolve yeast in warm milk with 1 teaspoon sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, salt, and remaining sugar. Add egg, melted butter, vanilla, and yeast mixture. Knead into a soft dough.
- Cover and let rise 45–60 minutes until doubled.
- Roll dough into a long rope about ½ inch thick. Wrap spirally around a greased rolling pin or chimney cake spit.
- Brush with melted butter and roll in sugar (add cinnamon or nuts if desired).
- Bake at 375°F (190°C) for 15–20 minutes until golden and caramelized. Rotate halfway for even baking.
- Remove from spit carefully. Let cool slightly before serving warm.
Sweet, caramelized, and perfectly traditional — a Hungarian street food favorite! ðŸ‡ðŸ‡º
