The Kurtos Kalacs. Tasty Sweet from Hungary and Romania. Italian Street Food

Platea Cibis - Italian Street Food Festival seen in Acqui Terme, Italy

[@blt4life112]

I ate a lot of these in Sibiu. 🤤

[@kenneth9343]

It's the final countdown!!!!!!

[@serrasaboralimentacao8495]

KENNETH Good music and Good trdelník !!!!

[@SchnitzelDeluxe]

If you visit Transilvania you'll find plenty of these small stalls. Just follow the smell ;)

[@kndaily4812]

Good video

[@setyourhandle.]

It's hungarian only. In Romania it's baked by hungarian székelys.

[@TheMasterhomaster]

bbbbb so only Hungarians can make it? Romanians in Transylvania can't?

[@quakercrackers4262]

HoMaster Zerg It's traditionally Hungarian food not gonna lie.

[@agostonbarany9668]

HoMaster Zerg well they CAN, if they want to, but tradionally it originates from transylvania from the time when it was hungarian territory And its still hungarian as a amatter of fact

[@annedy001]

bbbbb mai documenteaza- te putin. Este cozonac specific nemtilor si ungurilor din ROMANIA.

[@bozmar1]

Are szekelys hungarians or austrians germans ?

[@oemahkucing7876]

It's the finaaall countdownn!!!

[@kookyevents6316]

cate grame de kurtos kalacs obtin din 1kg faina

[@tonytamai]

how its the heat controlled?

[@chestbuster1987]

the wind blows .. or the employee :P

[@angelicatrujillo8055]

Guau que tanto le ponen?

[@user-xm8cd9yg1d]

ლ(＾ω＾ლ)

[@lights8811]

I hate street food...this is exactly why...The uniqueness of the Chimney cake is given by the smoke flavor infused into the glaze on the pastry. For that you need WOOD, not coals and the pastry should be rotated SLOWLY...after you get some color on it you sprinkle the charred wood underneath with a thick sugary water so to add to the glaze a smokey either beechwood or acacia wood flavor. The heat released will also caramelize the sugar quicker so you need to sprinkle some more at the end, and that is when you add the walnut cinnamon or whatever you want. The way these fuckers are making it tastes like a stringy doughnut with sugar on top...I know some of my fellow Szeklers are making it this lame way too and they bastardize it because this way is quicker and easier but it makes it not very special at all. The traditional cake is crunchy as fuck on the outside AND you should be able to tell the type of wood used in the making of it. Edit: oh oh.......he put on the dough and then he rolled it like a rolling pin to cover the gaps.....What an asshole!

[@serrasaboralimentacao8495]

lights8811 yes

[@tonytamai]

Hello can you please tell me the correct way to do this? i want to make some on home!!