This is so tasty and we are making them out at the farm.
From the Pencil Kitchen:
This pastry originates from Transylvania and it's very popular here in Hungary. You can get it at festivals, funfairs, at the beach, and even from carts on the street. It's usually made in an open fire, so it naturally won't be the same when made at home, it's still pretty tasty and I think it looks really cute.
750 g flour
2 eggs
100 g melted butter
200 ml milk
30 g yeast
100 g sugar
zest of a lemon
1 tbsp vanilla extract
pinch of salt
For rolling (in the deeeeeep):
oil
1-2 egg, beaten
coconut flakes
vanilla sugar
cinnamon sugar
ground/chopped walnut, pecans...etc
0. Collect toilet paper rolls. It might take some weeks. Cover them up in aluminium foil.
1. Dissolve the yeast in 100 ml warm milk (not hot) with a pinch of powdered sugar.
2. Combine all ingredients and knead the dough until it forms a ball that doesn't stick to the hand. Add more milk if dough doesn't come together. Cover it up and let it double in size about 1 to 2 hours.
3. When the dough rises, roll it out to about 0.5 cm thick. Try to keep dough in a round shape, then, cut it in a spiral manner.
4.Grease the aluminium rolls with some oil. Roll the dough strips along the outsides of the aluminium roll. Line the layers as closely as possible, even to overlap. Roll the dough layers in the middle of the aluminium rolls, leaving the ends of the roll clean. This will ease sliding the pastry off when they're done.
5. Coat the little chimneys with beaten egg using a pastry brush and roll them in preferred topping.
6. Bake at 200C for 20 minutes or until golden brown. Cover with a cloth so they won't dry out. As most yeast dough pastries, they are best eaten fresh.
