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Kürtőskalács (Hungarian: [ˈkyrtøːʃkɒlaːt͡ʃ] ⓘ; sometimes improperly rendered as kurtosh kolach; Romanian: colac/cozonac secuiesc; German: Baumstriezel) is a spit cake specific to Hungarians from Transylvania (now Romania), more specifically the Székelys. [1]
Koláč preparation in bakery Making kolaches. A kolach, [1] from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough.
Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, and Dożynki. [1] The name originates from the Old Slavonic word kolo (коло) meaning "circle" or "wheel". [2]
Kolach is the Slavonic term for a number of traditional baked products, such as: Kolach (bread), a circular bread, most often made as a sweet dish; Slavski kolač, a Serbian variant of the kolach, made for the celebration of Slava; Kolach (cake), a Czech and Slovak sweet pastry different from the above; Klobasnek, a savory bread known as ...
In 1986, the founder said, “I am the kolache king. The other bakeries in town — well, they were just babies when I started. I was the first.”
She said while the business offers a mix, its specialty is the traditional Hungarian pastries. One of the standout items is the hand-pulled strudel, a classic pastry made with dough that is ...
It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli [1]), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (pyrih z makom пирiг з маком or makivnyk маківник ...
A traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce.
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