Hungarian Chimney Cake (Kürtőskalács) 🇭🇺

Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour
• 1 packet (7 g) active dry yeast
• 1 cup (240 ml) warm milk
• ¼ cup (50 g) sugar
• 2 large eggs
• ¼ cup (60 g) melted butter
• ½ tsp salt

For the Coating

• ½ cup (100 g) granulated sugar
• 2 tbsp melted butter

Optional Toppings

• Ground cinnamon
• Chopped walnuts
• Shredded coconut
• Cocoa powder
• Crushed almonds

Instructions

Prepare the Dough

1. In a small bowl, dissolve the yeast in the warm milk with 1 teaspoon of sugar. Let stand for 5–10 minutes until foamy.
2. In a large bowl, combine the flour, remaining sugar, and salt.
3. Add the eggs, melted butter, and yeast mixture.
4. Knead for about 8–10 minutes until the dough becomes smooth and elastic.
5. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Shape the Chimney Cakes

1. Preheat the oven to 375°F (190°C).
2. Divide the dough into 4 equal portions.
3. Roll each portion into a long rope about ½ inch (1 cm) thick.
4. Wrap the dough spirally around greased chimney cake molds or metal baking tubes.
5. Brush the dough with melted butter.
6. Roll each mold in granulated sugar until evenly coated.

Bake

1. Place the molds on a baking sheet.
2. Bake for 15–20 minutes, rotating halfway through baking.
3. Bake until golden brown and caramelized.

Finish

1. While still warm, roll the cakes in your favorite topping such as cinnamon sugar, walnuts, coconut, or cocoa powder.
2. Carefully remove from the molds.
3. Serve warm.

Prep Time

25 minutes

Cook Time

20 minutes

Rise Time

1 hour

Total Time

1 hour 45 minutes

Servings

4