Hungarian Chimney Cake (Kürtőskalács)

Ingredients (4–6 cakes)

Dough:

• 4 cups (500 g) all-purpose flour
• 2¼ tsp (1 packet) active dry yeast
• 1 cup (240 ml) warm milk
• ¼ cup (50 g) sugar
• 2 large eggs
• ¼ cup (60 g) melted butter
• Pinch of salt

Coating:

• ½ cup (100 g) sugar
• ¼ cup (60 g) melted butter (for brushing)

Optional toppings:

• Cinnamon sugar
• Chopped walnuts
• Cocoa powder
• Vanilla sugar

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Instructions

1. Activate yeast:
   Mix warm milk, 1 tbsp sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make dough:
   In a large bowl, combine flour, remaining sugar, and salt.
   Add yeast mixture, eggs, and melted butter.
   Knead 8–10 minutes until smooth and elastic.
3. Rise:
   Cover and let rise 1–1½ hours until doubled.
4. Shape:
   Roll dough to about ¼ inch (5–6 mm) thick.
   Cut into 1-inch (2–3 cm) strips.
   Wrap strips around lightly buttered wooden dowels or rolling-pin handles, slightly overlapping.
5. Coat:
   Brush with melted butter and roll in sugar.
6. Bake:
   Bake at 375°F (190°C) for 15–20 minutes, rotating halfway, until golden and caramelized.
7. Finish:
   Immediately roll hot cakes in desired topping (cinnamon sugar, nuts, etc.).