Hungarian Chimney Cakes

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👩‍🍳 Instructions

Step 1: Activate the Yeast

In a small bowl, combine warm milk, 1 tablespoon of sugar, and the yeast. Let stand for 5–10 minutes until foamy.

Step 2: Make the Dough

In a large mixing bowl, combine flour, remaining sugar, and salt.

Add:

• Activated yeast mixture
• Eggs
• Melted butter
• Vanilla extract

Mix until a dough forms.

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Step 3: Knead

Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size.

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Step 4: Shape the Chimney Cakes

Punch down the dough and divide it into 4–6 equal portions.

Roll each portion into a long rope about 1½ cm (½ inch) thick.

Wrap each rope around a lightly buttered chimney cake mold or a homemade foil-covered rolling pin section, slightly overlapping the dough.

Brush generously with melted butter.

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Step 5: Coat with Sugar

Roll the wrapped dough in granulated sugar, ensuring an even coating.

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Step 6: Bake

Preheat oven to 190°C (375°F).

Place the molds on a baking sheet so the dough does not touch the tray.

Bake for 18–22 minutes, rotating occasionally, until golden brown and caramelized.

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Step 7: Add Toppings

Immediately after baking, brush lightly with butter and roll in your chosen topping:

• Cinnamon sugar
• Chopped walnuts
• Hazelnuts
• Coconut
• Cocoa sugar mixture

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🍽️ Serving Suggestions

Serve warm with:

• Hot chocolate
• Coffee
• Vanilla ice cream
• Chocolate sauce
• Caramel drizzle

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💡 Tips for Perfect Kürtőskalács

✔ Use warm—not hot—milk when activating yeast.

✔ Allow the dough to rise fully for a soft interior.

✔ Rotate during baking for even caramelization.

✔ Apply toppings while the cake is still warm so they stick properly.

✔ Best enjoyed the same day they are baked.