Food lovers are food lovers the world over and to my mind, there’s no better way to discover the world through your palate. Bread is the staff of life and it is eaten all over the world in some form or the other – leavened, unleavened, fried , roasted or toasted, no meal is complete without bread. I came across this interesting post on how a Hungarian sweet bread is now a fixture on the Prague culinary tour. I haven’t tried it yet but will put this on my list of recipes to try out this December – when the weather is perfect for sweet bread.
Kürtőskalács are a yummy Hungarian sweet bread originating from medieval times. They were typically made only for special occasions but are now on every street corner in some of the touristy areas of Prague. Jay and I discovered them in Prague and then again in Budapest, Hungary. They are a delicious yeast raised sweet dough, dipped in sugar and cooked on a large cylinder, traditionally over an open fire. They are also called Trdelnik in the Czech Republic and Chimney Cakes (not a romantic name) in the English world.
As I don’t have a spit and open fire set up I thought I would try to McGyver a system to make this yummy treat. I tried two different techniques: the first was an empty bean can with two tomato paste cans on either end all wrapped in foil. This contraption is then rested on a standard size bread tin and you…
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Twenty- five Seven 
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