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Chimney Cake

Updated: Mar 13

  • Hungarian cake, soft and very tasty and cheap, the original recipe. Follow recipe.

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

  1. If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5–10 minutes until it proofs (becomes foamy).

  2. You can use the other yeast types directly along with the flour.

  3. In a large bowl, combine, flour, sugar, and salt. To this add egg, milk, melted butter, and yeast. Stir the mixture until it comes together to form a dough, and then knead for about five minutes.

  4. It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.

  5. Transfer to a well-greased container

  6. Allow the dough to rise for 60 min. at room temperature until doubled in volume

  7. Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.

  8. Make sure to cover the rolling pins very well. Brush them with melted butter.

  9. The risen dough after 60 minutes.

  10. Punch down the dough and divide into 4 equal parts, about 115 g of each.

  11. On a well-floured surface, spread one portion of the dough

  12. Shape into 4 mm thick square-shaped sheet.

  13. Using a pizza cutter, cut the dough into long ribbons of about 13 mm wide.

  14. Wrap one end of the dough strip around the spit/rolling pin, tucking in the end, so the dough doesn’t unwind.

  15. Keep the dough very thin, under 6 mm, as you stretch and wind it on the rolling pin. Then roll the whole thing slightly on the countertop to flatten it/press it together.

  16. Brush with melted butter

  17. Roll in sugar.

  18. Place in roasting pan and bake in a preheated moderately hot oven 190 °C/gas mark 5 for 25 minutes.

  19. If using a roast function 190 °C in the oven, it will take about 20 minutes.

  20. If you are grilling (broiling) over the fire, cooking time is about 6 minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.

  21. When the cake is done, roll it in sugar again

  22. If you are using other toppings to brush more butter, then roll the finished cake in the toppings of your choice.

  23. Tap the mold on a tabletop to release the cake and set it upright to cool. Buon appetito!

2. Recipe Chimney Cake

Raising Yeast:

  • 1 cube of yeast/ 42 g

  • 1 teaspoon of sugar

  • 1 teaspoon of flour

  • 50 ml of warm milk


  • 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

  1. Crumble yeast with sugar and flour in warm milk, mix and leave to rise for about 15 minutes.

  2. Beat eggs, sugar, vanilla sugar and a little salt with a mixer, add butter, yeast, and flour. Knead the dough to a medium, hard dough. Cover the bowl with nylon, leave the dough to rise for about 45 minutes.

  3. Sprinkle the work surface with a little flour, then transfer the dough and work it again by hand. Use a rolling pin to roll out the dough to a thickness of 5 mm. Cut into strips about 2 cm wide.

  4. Wrap the metal rollers with aluminum foil. Then roll the strips of dough around the roller in a spiral, so that the edges of the dough overlap a little.

  5. The strips come together without any problems, but if necessary press the dough lightly so that the end of one and the beginning of the other strip “stick together”.

  6. When the rolling is finished, use a brush to coat the cakes with beaten egg and arrange the metal rollers on a suitable smaller tray, making sure they are not touching each other. Arrange the cans upright, with the opening facing upwards.

  7. Bake for about 15 minutes in a preheated oven at 180 °C. Buon appetito!

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