Ingredients
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Dough
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25 g fresh yeast
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100 g sugar
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250 g lukewarm milk
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500 g Schär Mix Pâtisserie
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1 tbsp guar gum
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3 egg yolks
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50 g butter
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1 lemon peel
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2 ml vanilla extract
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1/2 tsp salt
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20 ml melted butter
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To decorate
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100 g icing sugar
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honey
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100 g ground walnuts
Directions
To get started with this gluten free kurtos kalacs recipe, you’ll need the following ingredients:
Steps
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1
Done
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Dissolve the yeast and sugar in the lukewarm milk. Set aside for 15 minutes or until it begins to bubble. Gradually sift in the flour and guar gum. Dig a hole in the middle of the mixture and add the yolks, butter, lemon peel, vanilla extract and salt. Initially mix with a spatula, then with your hands, until the dough comes together. |
|
2
Done
|
Knead on a floured work surface for about 10 minutes, until smooth and elastic. If it is too soft to handle, sprinkle some more flour. Shape the dough into a ball and place it back into the bowl, covering it with cling film. Leave in a warm place for 1 hour and 15 minutes, or until doubled. |
|
3
Done
|
Cover 3 juice or beer cans with aluminium foil. Divide the dough into 3 equal parts. Roll out the dough to a 4 mm thick square-shaped sheet. Use a pizza cutter or knife to cut the dough into long ribbons of about 13 cm. |
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4
Done
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Brush the aluminium foil with melted butter and wrap the ribbons around the can, tucking in the end so the dough doesn’t unwind. Then lightly roll the whole thing on the counter top, in order to press it together. |
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5
Done
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Roll the kurtos through icing sugar and place them in the oven for 15 minutes at 190 °C. Brush the kurtos with honey and then roll through the ground walnuts. |
