Friday, 29 August 2014

Kürtőskalács /Chimney cake -Daring Bakers

Kürtőskalács /Chimney cake -Daring Bakers

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!

Kürtős Kalács or Chimney Cakes were originally baked over hot coals by Hungarians residing in Transylvania, Romania. Kürtőskalács is made from sweet, yeast dough of which a strip is spun and then wrapped around a truncated cone–shaped baking spit, and rolled in granulated sugar. It is baked above charcoal cinders while lubricated with melted butter, until its surface gets a golden-brown color. During the baking process the sugar stuck on kürtőskalács becomes caramel and forms shiny, crispy crust on the cake. The surface of cake can then be provided with additional toppings such as ground walnut or cinnamon powder.

Thanks Swathy for this challenge as this was something new for me to learn. The Chimney Cake is delicious with caramelized sugar on the surface and soft inside.

Kürtőskalács /Chimney cake


For the dough:
240 gm            plain flour
2¼ tsp            active dry yeast 

30 gms            sugar
1/8 tsp            salt
1 large egg,     room temperature
45 gms           melted butter
120 ml            milk, lukewarm temperature

Add active dry yeast to lukewarm milk with half a tsp of sugar and set aside for 5-10 minutes until it 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.
Punch down the dough and divide into 4 equal parts.

On a well floured surface spread one portion of the dough shape into 1/6 inch thick square-shaped sheet .

Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch  wide.

Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.

Roll the whole thing slightly on the counter top to flatten it/press it together.

Brush with melted butter and roll in sugar.

Place in roasting pan and bake in a preheated oven 190⁰C for 25 minutes.

Thursday, 19 June 2014

Mango and Passion Fruit Ice Cream

Life is like an ice cream ,enjoy it before it melts!

These are simple pleasures of life.Watching kids relish something as simple as an ice cream.This blog post is specially for the kiddos. As cliched as it may sound but they truly inspire and motivate me .And I simply love their honest criticism about my experimental bakes that I am excited about.

When I told them that this blog post is going to be for them they wanted plain mango ice cream. I have added my fav passion fruit as well and the result was a classic ice cream!

Mango and passion fruit ice cream is quite easy to make. Passion fruit adds a lovely tang to the sweetness of mangoes.This combination of fruits is like marriage made in heaven!!

Earlier I had made a cake with mangoes and passion fruit here.  It was quite liked by my little critics!

The original recipe is by Yaman Agarwal and its minimally adapted.

1 1/2 cups            whipping Cream 
1 cup                    mango Pulp 
1/2 cup                 passion fruit puree
1/2 cup                 powdered Sugar
1/2 cup + 2 tbsp   milk Powder  
2/3 cup                 milk  

In a mixing bowl,add the cream and whip it to stiff peaks.

Once its whipped, add the mango pulp,passion fruit puree, powder sugar. milk powder and milk.

Combine really well and freeze it overnight in plastic container.

Tuesday, 27 May 2014

Pao De Queijo- Daring Bakers

This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of "Testado, Provado & Aprovado!" taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

Pão de Queijo ( Pão = Bread; Queijo = Cheese) is a non-yeast bread, made with tapioca starch. It dates back to the eighteenth century but it became popular in the 1950's in Minas Gerais (a state of Brazil). 

Pão de Queijo is very popular in Brazil as a snack or breakfast food.They are crispy outside but soft and chewy inside and mild cheesy flavor.

Thanks Renata for truly an enjoyable experience as these cheese buns are super easy to make and something which you would make repeatedly. An excellent option as a gluten free snack.


Makes 24 muffin cups 


2                  large eggs 
150 ml          whole milk 
60 gm           butter
1 tsp            salt  
50 gm          parmesan cheese,grated 
250 gm        tapioca starch
Preheat the oven to 200°C.

Place all ingredients, in a  blender except tapioca starch and blend for a minute or so. 
With the blender still running,add the tapioca flour by the spoonfuls. 

Once all the starch is  added the batter should be smooth, turn off the blender. 

Pour the batter into  silicone cups and bake it for 30 minutes or until puffed up and lightly browned. 

Serve warm.

NOTE:  Extra milk may be required to make tapioca starch smooth.