Knead until smooth and elastic (6–8 min). Cover and let rise 1 hour, until doubled.
2. Prepare molds
Traditionally it’s baked on a rotating spit. At home, use:
2 empty metal cans (large) OR
rolling pins that can go in oven
Wrap tightly with foil and lightly grease.
3. Shape the dough
Roll dough to a thin rectangle (½ cm thick)
Cut into long strips (2–3 cm wide)
Wrap around the mold in a spiral
Slightly overlap edges and press to seal
Roll lightly to smooth surface.
4. Coat
Brush with melted butter Roll in cinnamon sugar
Place molds horizontally on a baking rack (so air circulates all around)
5. Bake
Preheat oven to 200°C / 390°F
Bake 12–18 minutes, rotating once or twice until golden brown and caramelized.
If using a spit or rotisserie: Rotate continuously until browned.
6. Finish
As soon as it comes out:
Brush with a little more butter
Roll again in cinnamon sugar
Let cool a few minutes, slide off the mold. Serve warm!
🤤 RESULT:
Crispy, caramel sugar shell
Soft, buttery, airy inside
Beautiful spiraled shape
Sweet, cinnamon aroma filling the kitchen
SO authentic and addictive!
🌟 POPULAR TOPPINGS:
Cinnamon sugar
Vanilla sugar
Walnut sugar
Coconut
Chocolate chips
Cocoa sugar
🍦 SERVING:
Traditional street style:
Torn into strips and shared
Filled with ice cream
Dipped in Nutella
With fruit
🧠 PRO TIPS:
The thinner you roll the dough, the crispier the shell
Sugar must caramelize, not just melt
Rotate often for even browning
Let it cool slightly before removing from mold
🌍 VARIATIONS:
Czech version (Trdelník):
Often filled with ice cream
Transylvanian style:
More walnut coating, less cinnamon
Chocolate version:
Dust with cocoa + powdered sugar
📣 SHORT SOCIAL CAPTION:
Hungarian Chimney Cake (Kürtőskalács) 🇭🇺🔥 Crispy caramel shell, fluffy inside, baked in spirals and rolled in cinnamon sugar. A magical street dessert you can make at home!
If you want: ✔️ Air-fryer version ✔️ Yeast-free quick version ✔️ Filled & decorated street-style version ✔️ Video-script step-by-step
