Yes! 🇭🇺✨ Kürtőskalács (Chimney Cake) is one of Hungary’s most iconic desserts, often sold at fairs and Christmas markets. It’s a sweet, spiral-shaped pastry baked on a wooden spit, coated in sugar that caramelizes as it bakes, creating a crispy outside and soft, fluffy inside. Traditionally, it’s rolled in cinnamon, walnuts, cocoa, or coconut.
Here’s how you can make it at home (oven-friendly version, since not everyone has the special rotisserie spit):
Hungarian Chimney Cake (Kürtőskalács)
Ingredients (makes 6 cakes)
- 3 ½ cups (450 g) all-purpose flour
- ½ cup (120 ml) warm milk
- ½ cup (120 ml) warm water
- ¼ cup (50 g) sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 large egg
- 3 tbsp melted butter
- ½ tsp salt
For Coating:
- ½ cup sugar
- 1 tsp ground cinnamon (or cocoa powder, crushed nuts, or coconut)
- 3 tbsp melted butter
Instructions
1. Make the Dough
- In a bowl, mix warm milk, water, sugar, and yeast. Let sit 10 minutes until frothy.
- Add egg, melted butter, flour, and salt. Knead until smooth (about 8–10 minutes).
- Cover and let rise in a warm place until doubled (about 1 hour).
2. Prepare the Baking Molds
- Use empty cans or rolling pins as molds (wrap them in foil and grease well with butter or oil).
3. Shape the Chimney Cakes
- Roll dough into thin strips about ½ inch wide.
- Wrap strips around the mold, slightly overlapping.
- Roll gently on the counter to flatten and even out.
4. Coat & Bake
- Brush with melted butter, roll in sugar (and cinnamon if desired).
- Place molds on a baking sheet (so they can rotate slightly while baking).
- Bake at 375°F (190°C) for 15–20 minutes, turning halfway, until golden and caramelized.
5. Finishing Touch
- While still warm, roll in extra cinnamon sugar, cocoa, or ground nuts.
- Carefully slide off the mold. Serve warm!
✨ Tips:
- For an authentic touch, serve it upright so the steam rises from the hollow “chimney.”
- You can fill it with whipped cream, Nutella, or ice cream for a modern twist.
Would you like me to also give you the traditional open-fire rotisserie method (like the ones sold at Hungarian Christmas markets) or just keep it with the oven-friendly home version?
