Chimney Cake

Here’s a classic Chimney Cake (Kürtőskalács) recipe—a sweet, cylindrical Hungarian pastry with a caramelized sugar crust.

🔥 Chimney Cake (Kürtőskalács)

Yields: 6–8 cakes
Prep & cook time: ~2 hours (includes rising)

Ingredients

Dough

• 3½ cups all-purpose flour

• ½ cup sugar

• 1 packet (7 g) active dry yeast

• ½ tsp salt

• ½ cup warm milk (110°F / 43°C)

• 2 large eggs

• 4 tbsp unsalted butter, melted

• 1 tsp vanilla extract

Coating

• ½ cup sugar

• 1 tsp cinnamon (optional)

• 2–3 tbsp melted butter

Instructions

1. Prepare the yeast:
   In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit 5–10 minutes until foamy.

2. Make dough:
   In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, eggs, melted butter, and vanilla. Knead 8–10 minutes until smooth and elastic.

3. First rise:
   Cover with a cloth and let rise 1–1.5 hours until doubled in size.

4. Shape dough:
   Punch down dough, roll into a long rope (~1-inch thick). Wrap around a greased wooden rolling pin or cylinder mold (traditionally 2–3 inches diameter) spirally, overlapping slightly.

5. Coat & sugar:
   Brush with melted butter, then roll in sugar (and cinnamon if using) until evenly coated.

6. Bake / Roast:

   • Traditional: Rotate over open flame or charcoal, baking 15–20 minutes until golden brown and caramelized.

   • Oven version: Preheat to 375°F / 190°C. Place dough-wrapped rolling pin on a baking sheet lined with foil. Bake 15–20 minutes, rotating halfway. Brush with extra butter and sugar during baking for a glossy finish.

7. Serve:
   Slide off rolling pin, let cool slightly. Can fill with whipped cream, chocolate, or jam, or eat plain.

Tips

• Extra crisp: Roll in granulated sugar first, then cinnamon sugar for a crunchy caramelized crust.

• Sweet variations: Cocoa powder, chopped nuts, or shredded coconut can replace cinnamon.

• Serving tip: Serve warm—best eaten fresh.