Crispy caramelized outside, soft fluffy inside.
Hungarian Chimney Cake (Kürtőskalács)
Ingredients (makes 4–6 cakes)
Dough
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3½ cups (440 g) all-purpose flour
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¼ cup (50 g) sugar
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2¼ tsp (1 packet) active dry yeast
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¾ cup (180 ml) warm milk
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2 large eggs
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¼ cup (60 g) melted butter
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½ tsp salt
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1 tsp vanilla (optional)
For rolling & coating
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½ cup sugar (white or brown)
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½ cup melted butter
Optional toppings
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Cinnamon sugar
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Chopped walnuts
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Almonds
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Cocoa sugar
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Coconut flakes
Instructions
1. Activate the yeast
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Mix warm milk, 1 tsp sugar, and yeast.
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Let sit 5–10 minutes until foamy.
2. Make the dough
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In a large bowl, combine flour, remaining sugar, and salt.
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Add eggs, butter, vanilla, and yeast mixture.
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Knead 8–10 minutes until smooth and elastic.
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Cover and let rise 1–1½ hours, until doubled.
3. Shape the cakes
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Preheat oven to 375°F (190°C).
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Punch down dough and divide into 4–6 portions.
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Roll each into long strips (about ½ inch wide).
4. Wrap
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Grease wooden rolling pins or metal cylinders with butter.
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Wrap dough strips around the cylinder, slightly overlapping.
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Brush with melted butter and roll in sugar (and toppings if using).
5. Bake
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Place cylinders across a baking tray so they don’t touch the pan.
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Bake 15–20 minutes, turning every 5 minutes for even browning.
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Sugar should caramelize and turn golden.
6. Remove & serve
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Carefully slide cakes off while warm.
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Serve fresh—best eaten right away!
Tips
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No rolling pins? Use foil-wrapped soda cans (heat-safe).
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For extra crispiness, broil for 1–2 minutes at the end.
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Authentic versions are baked over open flames, but oven works great.
If you’d like, I can give you:
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🔥 Air fryer version
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🍫 Nutella-filled chimney cake
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🥐 Shortcut puff pastry version