Hungarian Chimney Cakes

👩‍🍳 Instructions

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

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

Add:

Mix until a dough forms.

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.

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.

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

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.

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

Serve warm with:

✔ 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.

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