Chicago Hungarian Society presents Taste of Hungary in Norridge

NORRIDGE, Ill. (WLS) -- Chicago has an abundance of ethnic events, and among them is the Taste of Hungary. The Chicago Hungarian Society will present the fourth annual fun family event on Saturday, Sept. 13 at Norridge United Church of Christ. The Taste of Hungary will once again feature folk music, dancing, and of course, traditional Hungarian food. The festival will feature such foods as goulash, fisherman's soup, cherry soup and chimney cake.

Kinga Sandor and Marti Sivo, both volunteers of Taste of Hungary, came into our ABC 7 Eyewitness News studio to tell us about the event and to show us how to make the iconic Hungarian chimney cake pastry.

Taste of Hungary

Sept. 13

Noon-10 p.m.

Norridge United Church of Christ

8260 W. Foster Ave. (Foster Ave. and Cumberland Ave.)

Norridge, Ill. 60706

Admission:

Adults: $15, includes 3 samplings

Children 6-12: $5, includes 1 sampling

Tickets available only at the door

Kinga Sandor's recipe: Kurtos Kalacs (Chimney cake)

Ingredients:

For the dough:

8.5 ounces (1 3/4 cups) all-purpose flour

2 1/4 teaspoons (1 packet) instant yeast

1 ounce (2 tablespoons) sugar

1/8 teaspoons salt

Lemon zest to taste

2 egg yolks, room temperature

1.5 ounces (3 tablespoons) unsalted melted butter

4 ounces (1/2 cup) milk, room temperature

For the grilling:

Vegetable oil for lubricating the spindle

Melted unsalted butter

Sugar

For the topping:

About 3 ounces (1 cup) walnuts, ground and mixed with about 3.5 ounces (1/2 cup) sugar

2 teaspoons cinnamon (mixed with sugar)

Preparation:

1. Combine the dry dough ingredients in a large bowl and whisk to combine. Do the same with the wet ingredients and add them to the dry ingredients.

2. Stir the mixture until it comes together to form a dough, then knead it for about five minutes.

3. Allow the dough to rise for 40 minutes.

4. Cut the dough into a long ribbon with a pizza cutter.

5. Paint your spit with vegetable oil.

6. Wrap one end of the dough around the spit, tucking in the end so the dough doesn't unwind. Keep the dough very thin as you stretch and wind, under 1/4 of an inch.

7. Roll the whole thing on the countertop to flatten it/press it together.

8. Paint the dough with melted butter and roast over the fire for about six minutes, sprinkling on sugar until it starts to take on a dark golden color.

9. If you can, bake the rolls above smoldering charcoal. If you have to bake it inside, then grill them in your oven on 200 degrees for about 15-20 minutes.

10. Around the 10th minute, brush them with melted butter and roll them in sugar or sugar mixed with cinnamon or any other sweets you desire.

11. Bake them until the sugar is fully caramelized.

12. When it is done, tap the cake on a hard surface so the pastry will simply slide off of your homemade tools.