 walnut, almond) before baking, and sugar that is added only subsequent to baking.Almost 100 years passed before the first mention was made of the next step in the evolution of kürtőskalács, the appearance of a caramelized sugar glaze, in "Aunt Rézi’s Cookbook" written by Terézia Dolecskó in 1876, published in Szeged, Hungary.The recipe suggests "sprinkling sugar (sugar almond) on dough on spit a priory to baking".