Hungarian Chimney Cakes (Kürtőskalács)

Ingredients:

• 500 g all-purpose flour
• 7 g dry yeast
• 250 ml warm milk
• 50 g sugar
• 2 egg yolks
• 60 g melted butter
• 1 tsp vanilla extract
• Pinch of salt

For Coating:

• 100 g sugar
• 1 tsp ground cinnamon
• Melted butter for brushing

Instructions:

1. Dissolve the yeast and a little sugar in the warm milk. Let stand for 5–10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, salt, egg yolks, melted butter, vanilla, and the yeast mixture.
3. Knead into a smooth, elastic dough.
4. Cover and let rise for about 1 hour, or until doubled in size.
5. Roll out the dough and cut it into long strips.
6. Wrap the strips around greased chimney cake molds or heatproof rolling pins.
7. Brush with melted butter and roll in sugar.
8. Bake at 190°C (375°F) for 15–20 minutes, turning occasionally, until golden brown.
9. While still warm, roll in cinnamon sugar.