Kürtőskalács (Hungarian Chimney Cake)

Ingredients (makes 6–8 cakes):

• 500 g (4 cups) all-purpose flour
• 25 g fresh yeast or 7 g dry yeast
• 200 ml (¾ cup + 2 tbsp) milk, lukewarm
• 50 g (¼ cup) sugar
• 2 large eggs
• 100 g (7 tbsp) unsalted butter, melted
• Pinch of salt
• Extra sugar and cinnamon for coating
• Optional: nuts, cocoa, or other toppings

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Instructions:

1. Prepare the dough:
   • Dissolve yeast in lukewarm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
   • In a large bowl, combine flour, salt, remaining sugar, eggs, and melted butter. Add yeast mixture and knead into a soft, elastic dough.
   • Cover and let rise 1 hour until doubled.
2. Shape the cakes:
   • Roll dough into a long, thin rectangle. Cut into strips about 2–3 cm (1 inch) wide.
   • Wrap strips around a greased rolling pin or wooden cylinder, slightly overlapping.
3. Coat and bake:
   • Brush with melted butter, then roll in sugar and cinnamon (or other toppings).
   • Preheat oven to 180 °C (350 °F). Place wrapped cylinders on a baking sheet. Bake 20–25 minutes, turning occasionally, until golden brown and caramelized.
4. Serve:
   • Slide the cakes off the cylinder carefully. Serve warm.