 The current, most frequently baked variant of kürtőskalács evolved in Szeklerland in the first half of the 20th century.It is specific to this variant that the surface of the raw dough wrapped around the spit flattens out by the usual procedure of rolling it on a flat surface sprinkled with granulated sugar.By this procedure the layers of dough wrapped around the spit are pressed together, rendering the cake smoother, more compact in structure and more elegant.