Description
Ready Mix for Homemade Hungarian kurtos 5 kg
The ready mix for Hungarian kołacz is a practical solution for anyone wanting to prepare traditional Hungarian kurtos or Slovak trdelniks at home. The mix contains wheat flour, sugar, powdered eggs, milk whey, and wheat gluten, which ensure the proper structure of the yeast dough. Emulsifier E471 provides a uniform blend of ingredients, and ascorbic acid supports the fermentation process. The product by Gofrex allows you to achieve a traditional sweet cylindrical dough that is then brushed with butter and rolled in sugar with cinnamon or chopped nuts.
Preparation requires only adding 0.5 liters of water, 50 grams of yeast, and 80 grams of margarine or oil per kilogram of mix. The dough should be kneaded with a hook attachment for 5 minutes on low speed, then 8 minutes on medium speed. The resulting dough must rise for 50-60 minutes in a warm place. Shaped kołacz are baked at 175°C for about 15 minutes, wrapping thinly rolled strips of dough around a glass bottle or wooden rolling pin wrapped in aluminum foil.
Features and Benefits
The mix ensures quick preparation of traditional sweets without the need to precisely weigh individual ingredients. High-quality wheat flour with added gluten guarantees proper dough elasticity, allowing it to be wrapped around forms without cracking. Powdered milk whey adds a delicate flavor and improves the texture of the baked goods. Emulsifier E471 ensures lasting homogenization of ingredients, while ascorbic acid strengthens the gluten structure.
Main advantages of the product:
- Ready ingredient composition eliminating the risk of proportion errors
- Contains high-quality wheat flour with gluten for better elasticity
- Powdered milk whey improves flavor and dough texture
- Long shelf life of about 10 months when stored properly
- Baking possible without specialized pastry molds
- Versatile use in both home and commercial gastronomy
- Simple preparation requiring only basic ingredients
The product allows experimenting with various toppings and additions according to traditional Hungarian and Slovak recipes. The resulting kołacz feature a crispy surface with caramelized sugar and a soft interior. The 5-kilogram package is sufficient for preparing a substantial quantity of baked goods, making it suitable for both home use and gastronomic applications.
Benefits for the Gastronomy Industry
The ready mix significantly simplifies the production process of traditional kołacz in catering establishments by eliminating the stage of preparing basic dough ingredients. Standard proportions guarantee consistent quality and taste.
Applications in gastronomy:
- Professional bakeries specializing in traditional European sweets
- Restaurants offering regional desserts from Hungarian and Slovak cuisine
- Food stalls at fairs and folk festivals
- Cafes expanding their menu with fresh yeast pastries
- Hotels preparing continental breakfasts with traditional elements
- Bakeries introducing new products to their regular offerings
The 5-kilogram packaging allows for the preparation of a large number of servings while maintaining production cost-efficiency. The simple preparation method enables the inclusion of kolaches in the daily menu without the need to hire pastry specialists. The long shelf life provides flexibility in production planning and minimizes losses related to raw material spoilage.
Specifications and Technical Data
The mix features a balanced nutritional composition ensuring proper technological properties of yeast dough. The content of 70 grams of carbohydrates per 100 grams of product guarantees the correct yeast fermentation process. Protein amounting to 13 grams, derived from wheat flour, gluten, and powdered eggs, creates the supporting structure of the dough.
| Parameter | Value |
|---|---|
| Net weight: | 5 kg |
| Energy value: | 1581 kJ/374 kcal per 100 g |
| Fat: | 4.5 g per 100 g |
| Saturated fatty acids: | 2.2 g per 100 g |
| Carbohydrates: | 70 g per 100 g |
| Sugars: | 12 g per 100 g |
| Fiber: | 1.8 g per 100 g |
| Protein: | 13 g per 100 g |
| Salt: | 0.68 g per 100 g |
| Shelf life: | about 10 months |
| Baking temperature: | 175°C |
| Baking time: | 15 minutes |
| Preparation proportions: | 1 kg mixture: 0.5 l water: 50 g yeast: 80 g fat |
Fiber content of 1.8 grams supports proper digestion, and the low salt content of 0.68 grams allows for controlling total sodium intake. The emulsifier E471 in the composition ensures a stable fat emulsion, which results in a uniform dough texture after baking.
Preparation method and shaping techniques
The dough preparation process requires maintaining a specific order of ingredient addition and appropriate mixing parameters. A hook-type mixer ensures proper development of the gluten structure without overheating the mass. The water must be at room temperature to avoid disrupting the yeast activation process.
Shaping the kolaches begins by rolling out the risen dough to a thickness of about 3 millimeters. Dough strips 2-3 centimeters wide are wound onto forms in an overlapping manner, creating a characteristic structure. A glass bottle or wooden rolling pin should be wrapped with aluminum foil to facilitate removing the finished baked product. During winding, the strips should slightly overlap, forming a layered structure.
Before baking, the shaped kolaches are brushed with melted butter and then rolled in a mixture of sugar with cinnamon or chopped nuts. Alternatively, the topping can be applied after baking on the hot pastry. Baking at 175°C ensures even heating of the dough while maintaining interior moisture and achieving a crispy surface.
Topping and flavoring variations
Traditional Hungarian kolaches are characterized by a variety of toppings that give them a unique flavor profile. The basic mixture is sugar with cinnamon in a 3:1 ratio, which creates an aromatic caramelized layer when combined with hot butter. Finely chopped walnuts, almonds, or hazelnuts add texture and a nutty note.
Modern variants include coconut toppings that provide a tropical aroma, as well as mixes with dried fruits such as cranberries or raisins. Some regions use toppings with poppy seeds or sunflower seeds, which introduce additional nutritional value. Cane sugar can replace regular sugar, adding a subtle caramel note.
Advanced techniques include filling finished kolaches with creams, fruit jams, or melted chocolate. Contemporary gastronomy also offers versions with cheese or fruit fillings inserted into the cylindrical dough before consumption. Serving temperature affects aroma intensity, with the best flavor properties revealed when served slightly warm.
