Kürtőskalács

Method

Warm the milk to 40°C and combine with yeast, caster sugar and let sit for 10 minutes until foamy. Mix flour and salt in a large bowl, then add the yeast mixture, egg yolks and vanilla extract. Knead for 10 minutes until smooth, gradually incorporating the softened butter until fully integrated. Cover and prove for 90 minutes until doubled. Divide dough into 12 equal pieces and roll each into a ball. On a floured surface, roll each ball into a thin rectangle approximately 20cm x 10cm. Brush generously with melted butter and sprinkle with demerara sugar and cinnamon if using. Roll tightly from the longer side into a rope, then coil into a spiral and wrap around a greased kürtőskalács mould or metal cone. Place on a baking tray lined with baking paper. Prove for 45 minutes until puffy. Bake at 200°C for 15-18 minutes until golden brown. While still warm, roll in melted butter then demerara sugar. Serve warm, sliding carefully off the mould.