Hungarian Chimney Cake Recipe (Kürtőskalács)

Hungarian Chimney Cake (Kürtőskalács)

Ingredients

• 500 g (4 cups) all-purpose flour
• 250 ml (1 cup) warm milk
• 7 g (2¼ tsp) active dry yeast
• 75 g (⅓ cup) sugar
• 2 eggs
• 60 g (¼ cup) unsalted butter, melted
• 1 pinch salt

For Coating

• 100 g (½ cup) sugar
• 50 g (¼ cup) melted butter

Optional Toppings

• Ground cinnamon
• Chopped walnuts
• Ground almonds
• Cocoa powder
• Coconut flakes

Instructions

1. Dissolve the yeast in the warm milk with a teaspoon of sugar. Let stand for 5–10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, and salt.
3. Add eggs, melted butter, and yeast mixture. Knead until smooth and elastic.
4. Cover and let rise for 1 hour, or until doubled in size.
5. Roll the dough into a rectangle and cut into long strips about 2 cm (¾ inch) wide.
6. Wrap the strips around greased chimney cake molds or heatproof rolling pins, slightly overlapping the dough.
7. Brush with melted butter and roll in sugar.
8. Bake at 190°C (375°F) for 15–20 minutes, turning occasionally, until golden brown and caramelized.
9. While still warm, roll in cinnamon sugar, walnuts, almonds, cocoa, or coconut if desired.
10. Serve warm.

🇭🇺🍰 Crispy on the outside, soft on the inside, and coated with sweet caramelized sugar — a beloved Hungarian street-food favorite!