Description
Chimney Cake, also known as Kürtőskalács, is a traditional Hungarian pastry that delights with its spiral shape, golden caramelized crust, and irresistible aroma. Made from sweet yeast dough, this treat offers a crispy exterior and soft, fluffy interior, making it a favorite worldwide. Originally a festive dessert, Chimney Cake has evolved into a versatile delicacy, enjoyed with customizable toppings like cinnamon sugar, chocolate drizzle, nuts, or even savory fillings. Whether as a street food snack or a festive indulgence, Chimney Cake combines cultural heritage with modern creativity, ensuring a timeless appeal for every palate.
Ingredients
For the Dough:
- 3 cups (375g) all-purpose flour
- 1 packet (7g) instant yeast
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) warm milk
- 2 tablespoons (30g) unsalted butter, melted
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for added flavor)
For the Coating:
- 1/4 cup (50g) melted butter (for brushing)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon cinnamon (optional, for flavor)
Optional Toppings:
- Crushed nuts (e.g., almonds, walnuts, or hazelnuts)
- Shredded coconut
- Chocolate drizzle
- Sprinkles
- Savory options: grated cheese, garlic butter, or herbs
This ingredient list provides the foundation for a classic Chimney Cake
Instructions
Step 1: Prepare the Dough
In a mixing bowl, combine warm milk, sugar, and instant yeast. Stir and let it sit for 5–10 minutes until frothy.
Add flour, salt, melted butter, egg, and vanilla extract (if using). Mix until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1–2 hours, or until doubled in size.
Step 2: Shape the Chimney Cake
Preheat your oven to 375°F (190°C) or prepare your rotisserie/grill.
Roll the dough into a large rectangle, approximately 1/4-inch thick.
Cut the dough into long strips, about 1-inch wide.
Lightly grease your Chimney Cake molds (or cylindrical substitutes like rolling pins or cans). Wrap each strip of dough around the mold, overlapping slightly.
Step 3: Brush and Coat
Brush the wrapped dough with melted butter, ensuring it is evenly coated.
Roll the coated dough in a mixture of sugar and cinnamon (or your desired topping).
Step 4: Bake or Grill
Place the prepared molds on a baking tray or rotisserie.
Bake in the preheated oven for 10–15 minutes, rotating occasionally, until the dough is golden brown and caramelized. If using a grill, rotate the mold over the flame for even cooking.
Step 5: Add Toppings
Remove the Chimney Cakes from the molds while still warm.
Sprinkle with additional toppings like crushed nuts, coconut, or chocolate drizzle as desired.
Step 6: Serve and Enjoy
Serve the Chimney Cake warm for the best taste and texture.
Pair with your favorite beverages like coffee, tea, or hot chocolate, and enjoy this delightful treat!
Notes
- Dough Consistency:
Ensure the dough is soft but not sticky. If it feels too wet, add a small amount of flour, 1 tablespoon at a time, until manageable. - Yeast Activation:
Use warm (not hot) milk to activate the yeast. The temperature should be around 110°F (43°C) to avoid killing the yeast. - Substitute for Molds:
If you don’t have Chimney Cake molds, use oven-safe cylindrical items like rolling pins, metal cans, or even a thick bottle covered with aluminum foil. - Even Baking:
Rotate the molds frequently during baking or grilling to ensure even browning and caramelization. - Topping Variations:
Experiment with different toppings like crushed nuts, coconut, sprinkles, or even savory options like cheese and herbs. Adjust the sugar in the dough for savory versions. - Vegan Option:
Replace butter with a plant-based alternative, milk with almond or oat milk, and the egg with a flaxseed or chia seed substitute.
Nutrition
- Serving Size: 1 Chimney Cake (based on a batch of 4–6 cakes)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg