How to Make a Traditional Hungarian Chimney Cake (Kürtőskalács)

How to Make a Traditional Hungarian Chimney Cake (Kürtőskalács)

Hungarian chimney cake, or Kürtőskalács, is a beloved traditional pastry that has won the hearts of many worldwide. Its crispy, sweet exterior and soft, doughy interior make it an irresistible treat. Often cooked on open fires at festivals or markets, the chimney cake’s distinct shape and flavor make it a unique culinary experience. Here’s a step-by-step guide on how to prepare this delicious dessert at home.

Ingredients

To make Kürtőskalács, you will need the following ingredients:

• For the dough:

  • 500g (4 cups) all-purpose flour
  • 1 packet (7g) active dry yeast
  • 250ml (1 cup) milk, lukewarm
  • 100g (1/2 cup) sugar
  • 2 large eggs
  • 100g (1/2 cup) unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp salt

• For coating:

  • 100g (1/2 cup) granulated sugar
  • 1 tbsp ground cinnamon
  • 50g (1/4 cup) melted butter (for brushing)
  • Optional toppings: crushed walnuts, cocoa powder, or shredded coconut

Equipment

• Chimney cake or Kürtőskalács molds (if you don’t have them, you can use wooden rolling pins wrapped in aluminum foil)
• Baking sheet
• Stand mixer or mixing bowl and spoon
• Pastry brush

Instructions

1. Prepare the Dough

To begin, combine the warm milk, sugar, and yeast in a bowl. Stir gently and let it sit for 5–10 minutes, or until it becomes frothy. This step ensures the yeast is activated.

Next, in a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture to the flour. Mix until a sticky dough forms. You can use a stand mixer with a dough hook to knead the dough for about 5 minutes. If kneading by hand, it should take about 10 minutes until the dough becomes smooth and elastic.

Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.

2. Roll the Dough

Once the dough has risen, punch it down to release any air. Turn the dough out onto a floured surface and roll it out into a rectangle, roughly 1/4 inch thick.

Cut the dough into long strips, about 1–1.5 inches wide. These strips will be wrapped around your molds, so you’ll want them long enough to cover them fully. If you’re using wooden rolling pins or metal molds wrapped in aluminum foil, prepare them by lightly greasing them with butter.

3. Shape the Chimney Cakes

Take each strip of dough and start wrapping it around the mold in a spiral fashion. Overlap the edges slightly to ensure there are no gaps. Depending on the size of your molds, you may need 2 or 3 strips to cover it entirely.

After wrapping the dough around the mold, pinch the ends together to secure them. Make sure the dough is evenly distributed around the mold.

4. Rest the Dough

Once all the molds are wrapped, let the dough rest for about 15–20 minutes. This allows the dough to rise again slightly, giving the chimney cake its characteristic fluffy texture.

5. Prepare the Coating

While the dough rests, prepare the coating for the chimney cake. In a shallow dish, combine the sugar and cinnamon (if you prefer other toppings like crushed nuts or coconut, mix them in now).

6. Cook the Chimney Cakes

Preheat your oven to 375°F (190°C) or prepare an outdoor grill with indirect heat if you want to make the chimney cakes over an open flame.

If using an oven, place the molds on a baking sheet, and bake for 20–30 minutes, rotating them every 5–7 minutes so that all sides brown evenly. The sugar coating will caramelize, forming the signature crispy, golden brown crust.

For grilling, hold the molds over the heat and rotate continuously to cook the cakes evenly, about 10–12 minutes. Make sure to rotate the molds slowly to prevent burning, and keep an eye on the sugar to avoid excessive browning.

7. Coat the Chimney Cakes

Once the chimney cakes are golden brown and crispy, remove them from the oven or grill. Brush them with the melted butter to give them a rich, glossy finish.

While the cake is still warm and slightly sticky, roll it in the cinnamon-sugar mixture (or any other coating you prefer, like chopped walnuts or chocolate). Make sure the entire surface is well-coated.

8. Serve and Enjoy

Your homemade Kürtőskalács is now ready to serve! Allow the cakes to cool for a few minutes before enjoying them. The inside should be soft and airy, while the outside is crisp and caramelized.

Chimney cakes are best enjoyed fresh, but they can also be stored for a day or two in an airtight container. If they become a little too soft, you can briefly reheat them in the oven to restore their crispiness.

Tips for Perfect Kürtőskalács

• Dough Consistency: The dough should be sticky but not overly wet. If it’s too sticky to handle, add a bit more flour; if it’s too dry, add a touch more milk.
• Temperature Control: Whether you bake or grill, maintain a consistent temperature to avoid burning the sugar coating before the dough cooks through.
• Toppings: The classic coating is cinnamon and sugar, but feel free to get creative with your toppings. Some popular options include ground nuts, shredded coconut, or even chocolate chips.
• Molds: If you don’t have traditional Kürtőskalács molds, use wooden rolling pins wrapped in foil, or fashion your own mold using clean metal cans.

Final Thoughts

Making Hungarian chimney cake at home might seem like a challenging task, but with a little patience and attention to detail, you can recreate this iconic pastry right in your kitchen. The combination of warm dough, sugary caramelized coating, and the crispy texture will transport you to the festive streets of Hungary, no matter where you are. Enjoy making and sharing this sweet treat with friends and family!