In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until frothy.
Make the dough:
In a large bowl, combine flour, remaining sugar, salt, eggs, softened butter, vanilla, and yeast mixture.
Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
Prepare baking surface:
Traditional Kürtőskalács are baked on wooden cylinders, but you can improvise with a rolling pin or metal tube lightly greased.
Shape the dough:
Roll dough into a long rectangle, about ¼ inch thick.
Cut into strips 1 inch wide. Wrap strips around your baking cylinder, overlapping slightly.
Add coating:
Brush the rolled dough with melted butter, then roll in sugar and cinnamon (and nuts if desired).
Bake:
Preheat oven to 375°F (190°C).
Place cylinders on a baking sheet. Bake for 15–20 minutes, rotating halfway, until golden brown and caramelized.
Serve:
Slide the finished chimney cakes off the cylinders and serve warm.
✅ Tips:
For extra crispiness, sprinkle sugar generously—it caramelizes beautifully in the oven.
Enjoy plain or fill with Nutella, cream, or fruit for a decadent treat.
Authentic street-style Kürtőskalács are roasted over open fire for a slightly smoky flavor!
I can also give a simpler home-version using a baking sheet only, no cylinders needed, that still gives a crispy, sweet result. Do you want me to share that version?
