Activate yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let it sit for about 10 minutes until foamy.
Prepare dough: In a large bowl, combine flour, remaining sugar, salt, egg, melted butter, and vanilla. Add the yeast mixture and knead for 8–10 minutes until smooth and elastic. (You can use a stand mixer or do it by hand.)
Let rise: Cover and let it rest in a warm place for 1 hour, or until doubled in size.
Shape your baking mold: Traditionally, chimney cakes are baked on wooden rollers. At home, you can wrap a rolling pin or empty can (like a wine bottle) with aluminum foil, then coat it lightly with butter or oil.
Shape the cake: Roll out the dough into a thin rectangle (about ⅛ inch thick). Cut long strips (about 1 inch wide). Wrap the strips around the rolling pin, slightly overlapping as you go. Gently roll to flatten the layers together.
Brush & coat: Brush the dough with melted butter. Roll it in sugar (mixed with cinnamon if using) until coated evenly.
Bake: Preheat the oven to 375°F (190°C). Place your “rolling pin” or “can mold” across a baking dish so the cake doesn’t touch the bottom. Bake for 15–20 minutes, turning it halfway through for even browning. (You can also bake in an air fryer at 350°F (175°C) for about 12–15 minutes — it works beautifully!)
Finish: As soon as it comes out, brush lightly with butter and sprinkle your favorite topping — coconut, crushed nuts, or extra cinnamon sugar.
Cool slightly & serve warm: Slide it off the mold while warm. The sugar should be caramelized and slightly crisp! 🍯✨
🧁 Tips:
You can fill it with whipped cream, Nutella, or ice cream for a dessert-style version.
For the most authentic look, roll the dough evenly so it bakes into that perfect spiral.
Would you like me to include a version for an outdoor rotisserie or grill (like the traditional Transylvanian style)?
