Kürtőskalács (Traditional Hungarian Chimney Cake)

Chimney cake; sweet dough wrapped around a cylinder, baked, and coated with sugar and cinnamon.

Ingredients (Serves 4–6)

• 500 g all-purpose flour

• 200 ml warm milk

• 50 g sugar

• 20 g fresh yeast (or 7 g active dry yeast)

• 2 eggs

• 50 g butter, melted

• 1 pinch of salt

For coating:

• 50 g sugar

• 1 tsp ground cinnamon

• Optional: crushed nuts (walnuts, almonds, or hazelnuts)

Preparation

1. Prepare the dough:

   • Dissolve yeast in warm milk with a teaspoon of sugar; let it activate for 5–10 minutes.

   • In a bowl, combine flour, remaining sugar, salt, eggs, and melted butter.

   • Knead until smooth and elastic, then cover and let rise for 1 hour until doubled.

2. Shape the dough:

   • Roll dough into a long thin strip (~1–1.5 cm wide).

   • Wrap the strip around a cylindrical baking mold or wooden rolling pin, overlapping slightly.

3. Bake the chimney cake:

   • Preheat oven to 180–200°C (350–390°F).

   • Brush the dough with melted butter and sprinkle with sugar (and cinnamon or nuts if desired).

   • Bake 20–25 minutes, turning occasionally, until golden and caramelized.

4. Serve:

   • Allow to cool slightly before sliding off the mold.

   • Serve warm as a snack or dessert.

Cooking Tips

• Ensure dough rises well for a light, fluffy interior.

• Brush generously with butter before coating to help sugar stick and create a crispy crust.

Serving Suggestions

• Serve warm with a sprinkle of cinnamon sugar or crushed nuts for extra sweetness and crunch.

• Pair with hot chocolate or coffee for a classic Hungarian street-food experience.