Chimney Cake
Updated: Oct 19
Hungarian Chimney Cake: A Delicious Delight
Hungarian Chimney Cake, known as "Kürtőskalács," is a traditional pastry that has captivated the taste buds of many with its unique texture and delightful flavor. This sweet treat is not only soft and very tasty but also surprisingly affordable, making it accessible to a wide range of people. The original recipe for this iconic dessert has been passed down through generations, and it is cherished for its simplicity and the joy it brings to those who indulge in it.
The Origin of Kürtőskalács
The origins of Hungarian Chimney Cake can be traced back to Transylvania, where it was traditionally made during festive occasions and celebrations. The name "Kürtőskalács" translates to "chimney cake," which refers to the cake's distinctive cylindrical shape that resembles a chimney. This pastry has become a symbol of Hungarian culture, often enjoyed at fairs, markets, and street festivals, where it is freshly prepared and served warm.
Ingredients and Preparation
To create this delectable treat, you will need a few basic ingredients that are commonly found in most kitchens. The original recipe typically includes flour, sugar, yeast, milk, eggs, butter, and a pinch of salt. These ingredients come together to form a soft, pliable dough that is perfect for rolling and shaping.
1. Dough Preparation: Start by activating the yeast in warm milk along with a bit of sugar. Once it becomes frothy, combine it with flour, eggs, melted butter, and salt to form a smooth dough. Knead the dough until it is elastic and let it rise in a warm place until it doubles in size.
2. Shaping the Cake: After the dough has risen, roll it out into long strips. These strips are then wrapped around a wooden cylinder or a specially designed baking spit. The dough should be tightly wound to ensure even cooking and a beautiful, spiraled appearance.
3. Baking Process: The wrapped dough is then coated with melted butter and rolled in a mixture of sugar and cinnamon before being baked over an open flame or in an oven. The heat caramelizes the sugar, creating a crispy outer layer while the inside remains soft and fluffy.
Serving Suggestions
Once baked, the Chimney Cake can be served in various ways. While the classic version is delicious on its own, there are numerous toppings and fillings that can enhance the experience. Some popular options include:
- Toppings: After baking, the cake can be dusted with powdered sugar, cocoa powder, or crushed nuts for added flavor and texture.
- Fillings: For those who enjoy a bit of indulgence, fillings such as Nutella, whipped cream, or fruit preserves can be added to the inside of the cake, providing a delightful surprise with each bite.
Conclusion
Hungarian Chimney Cake is more than just a sweet treat; it is a cultural experience that brings people together. Its soft, fluffy interior combined with a crispy exterior makes it a memorable dessert that is loved by both locals and tourists alike. Whether enjoyed at a bustling street fair or made at home following the original recipe, Kürtőskalács is a delicious reminder of Hungary's rich culinary heritage. So gather your ingredients, follow the recipe, and embark on a delightful journey to create this beloved pastry that is sure to impress family and friends.
Ingredients: simple, total time 150 min.
240 g all-purpose (plain) flour
7 g active dry yeast/ or 2 tsp instant yeast or 14 g fresh yeast
30 g sugar
3/4 tsp salt
1 large egg/ room temperature
45 g melted butter
120 ml milk/ lukewarm temperature
For brushing, the rolling pin:
melted butter
sugar
For the topping:
100 g sugar
For walnut sugar topping:
115 g ground walnuts mixed with 100 g sugar
6 g cinnamon or to taste
Preparation:
For those utilizing active dry yeast, incorporate ½ teaspoon of sugar into lukewarm milk and let it sit for 5–10 minutes until it proofs (becomes foamy).
Other yeast varieties can be directly mixed with the flour.
In a large bowl, combine flour, sugar, and salt. Add the egg, milk, melted butter, and yeast. Stir until a dough forms, then knead for approximately five minutes.
The dough will be sticky. Refrain from adding more flour. Grease your hands if necessary.
Transfer the dough to a well-greased container.
Allow the dough to rise at room temperature for 60 minutes until it doubles in volume.
Prepare the rolling pins by wrapping them in aluminum foil, applying at least two or three layers to prevent burning in the oven.
Ensure the rolling pins are thoroughly covered and brush them with melted butter.
After 60 minutes, the dough should have risen.
Punch down the dough and divide it into four equal portions, each weighing approximately 115 g.
On a well-floured surface, roll out one portion of the dough.
Shape it into a square sheet, 4 mm thick.
Using a pizza cutter, slice the dough into long ribbons approximately 13 mm wide.
Wrap one end of a dough strip around the spit/rolling pin, tucking in the end to prevent unwinding.
Ensure the dough remains thin, under 6 mm, as you stretch and wind it on the rolling pin. Roll it slightly on the countertop to flatten and press it together.
Brush with melted butter.
Coat with sugar.
Place in a roasting pan and bake in a preheated moderately hot oven at 190 °C/gas mark 5 for 25 minutes.
If using the roast function at 190 °C, it will take approximately 20 minutes.
For grilling (broiling) over a fire, the cooking time is about 6 minutes, until it achieves a dark golden color. Rotate the rolling pin at least once during baking to ensure even cooking.
Once the cake is done, roll it in sugar again.
If using additional toppings, brush with more butter, then roll the finished cake in your chosen toppings.
Tap the mold on a tabletop to release the cake and set it upright to cool.
Buon appetito!
2. Recipe Chimney Cake
Ingredients:
Raising Yeast:
1 cube of yeast/ 42 g
1 teaspoon of sugar
1 teaspoon of flour
50 ml of warm milk
Dough:
2 eggs
5 Tablespoons of sugar
2 bags of vanilla sugar/ 20 g
pinch of salt
120 g of butter/ room temp.
about 700-720 g of flour
For coating:
1 egg
For the dressing:
melted butter
300 g of sugar
ground nuts, cinnamon, sugar, coconut, chocolate/ optional
Preparation:
Combine the crumbled yeast with sugar and flour in warm milk, mix thoroughly, and allow the mixture to rise for approximately 15 minutes.
In a separate bowl, beat the eggs, sugar, vanilla sugar, and a pinch of salt using a mixer. Incorporate the butter, yeast mixture, and flour. Knead until a medium-firm dough forms. Cover the bowl with nylon and let the dough rise for about 45 minutes.
Lightly flour the work surface, transfer the dough, and knead it by hand. Roll out the dough with a rolling pin to a thickness of 5 mm, then cut into strips approximately 2 cm wide.
Wrap metal rollers with aluminum foil, then spiral the dough strips around each roller, ensuring the edges overlap slightly.
The strips should adhere easily, but if needed, press gently to ensure the end of one strip and the beginning of another stick together.
Once wrapped, brush the dough with beaten egg. Arrange the metal rollers on a suitable smaller tray, ensuring they do not touch each other. Position the rollers upright, with the openings facing upwards.
Bake in a preheated oven at 180 °C for approximately 15 minutes.
Buon appetito!
NOTE:
Keep in an airtight container with a lid for up to 4 days. Heat in the microwave
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