Kürtöskalács Chimney Cake

Chimney cake is traditionally crafted by wrapping dough around a cylinder-shaped baking spit, rolling it in sugar and roasting it over an open fire. But you can make it in the oven too.

Kürtöskalács, a delectable pastry hailing from Hungary, has captured the attention of dessert enthusiasts worldwide. Also known as chimney cake, this traditional dessert is crafted by wrapping a strip of dough around a cylinder-shaped baking spit, then rolling it in sugar and roasting it over an open fire until it achieves a golden brown hue.

Boasting a crispy exterior and a soft, fluffy interior, Kürtöskalács is often infused with cinnamon or other aromatic spices, and can be served either plain or filled with a variety of sweet or savory ingredients.

While its origins remain a subject of debate, this pastry has long been associated with Hungarian cuisine. It has also earned recognition as a sought-after street food and tourist attraction, frequently gracing the menus of bakeries and cafes, and making appearances at festivals and fairs across Europe.

While chimney cake is famous street food, it is also a common pastry made in the backyard grill. Since I don’t have a grill, I made both baked and roasted versions, both turned out be delicious.

Kürtöskalács Chimney Cake

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• Author: Swathi Iyer
• Yield: 4 1x

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Description

Chimney cake is traditionally crafted by wrapping dough around a cylinder-shaped baking spit, rolling it in sugar and roasting it over an open fire. But you can make it in the oven too.

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Ingredients

Units USM Scale 1x2x3x

• 1 3/4 cups (8 1/2 oz) (240 gm) all-purpose (plain) flour
• 2 1/4 teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (1/2 oz) fresh yeast
• 2 tablespoons (1 oz)(30 gm) sugar
• 1/8 teaspoon (3/4 gm) salt
• 1 large egg, room temperature
• 3 tablespoons (1 1/2 oz) (45 gm) melted butter
• 1/2 cup (120 ml) milk, lukewarm temperature
• For brushing the rolling pin
• melted butter
• sugar

For the topping:

• Approximately 1/2 cup (3 1/2 oz) (100gm) sugar

For walnut sugar topping

• About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about 1/2 cup (3 1/2 oz) (100 gm) sugar
• 2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon

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Instructions

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 minutes 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 4 oz (115 gm) of each.
11. On a well floured surface spread one portion of the dough
12. Shape into 1/6 inch (4 mm) thick square-shaped sheet.
13. Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch (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 ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top 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 375°F/190C/gas mark 5 for 25 minutes.
19. If using roast function (375F/190C) in the oven it will take about 20 minutes.
20. If you are grilling (broiling) over the fire cooking time is about six 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 cake is done roll it in sugar again
22. If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.
23. Tap the mold on a table top to release the cake and set it up right to cool.

• Category: Dessert, Baking