Description
Chimney Cake Kürtőskalács is a traditional Hungarian sweet pastry characterized by its hollow, cylindrical shape and crispy, caramelized sugar crust coated with a cinnamon and walnut topping. This recipe guides you through making the soft yeast dough, wrapping it around rolling pins, and baking it until golden, offering a delightful warm treat perfect for sharing.
Ingredients
Dough
- ⅓ cup milk, lukewarm (80 grams)
- 1 ½ teaspoons instant dry yeast (7 grams)
- ¼ cup sugar (50 grams)
- ¼ cup butter, softened (50 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract, optional
- ¼ teaspoon salt
- 3 ¼ cup plain all-purpose flour (400 grams)
Egg Wash
- 1 egg
- 1 tablespoon milk
Topping
- 1 cup sugar (200 grams)
- 2 teaspoons ground cinnamon
- ½ cup ground walnuts (50 grams)
Instructions
- Activate yeast: In a small bowl, combine lukewarm milk, 2 tablespoons of sugar, and instant dry yeast. Stir well and set aside for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
- Prepare dough mixture: In a large bowl, mix the remaining sugar, the foamy yeast mixture, softened butter, eggs, salt, and optional vanilla extract. Combine these wet ingredients thoroughly using a wooden spoon or spatula.
- Add flour and form dough: Gradually add the all-purpose flour to the wet mixture and stir until a cohesive dough forms.
- Knead the dough: Knead the dough either by hand on a lightly floured surface for 7-10 minutes until it is no longer sticky and springs back when poked, or use a stand mixer with a dough hook attachment for about 4-5 minutes.
- Proof the dough: Lightly grease a large bowl with vegetable oil, place the kneaded dough inside, cover with plastic wrap or a damp towel, and allow it to rise for 30-45 minutes or until doubled in size.
- Shape dough strips: Once risen, roll the dough into a rectangle about 1.5 inches thick. Cut this into four equal strips using a pizza cutter.
- Form dough coils: Take one strip at a time, keeping the others covered, and roll it into a long coil approximately 1 inch thick and 20-25 inches long.
- Prepare rolling pins: Cover wooden rolling pins with aluminum foil to prevent sticking. Carefully wrap each dough coil around the pins without overlapping the dough spiral.
- Secure dough on pins: Roll the pin while gently pressing to flatten and adhere the dough spirals together. Repeat for all coils.
- Apply egg wash: Mix 1 egg and 1 tablespoon milk, then brush this egg wash evenly over each wrapped chimney cake to help toppings adhere and achieve a golden finish.
- Preheat oven: Heat the oven to 350°F (180°C).
- Prepare topping: Crush walnuts into small crunchy pieces using a rolling pin inside a sealed bag. Mix the crushed walnuts with sugar and ground cinnamon on a plate or tray.
- Coat chimney cakes: Roll each egg-washed chimney cake in the topping mixture, pressing lightly to cover all sides evenly.
- Bake: Place rolling pins with chimney cakes positioned so their handles rest on the edges of a deep baking tray, keeping the cakes suspended off the tray’s surface.
- First bake: Bake for 10 minutes at 350°F (180°C).
- Rotate cakes: Carefully turn the rolling pins to bake the opposite side evenly.
- Second bake: Continue baking for another 10-15 minutes until the chimney cakes develop a golden-brown hue.
- Serve warm: Remove the chimney cakes from the rolling pins carefully and serve immediately while warm for best texture and flavor.
Notes
- Ensure milk is only lukewarm to avoid killing the yeast.
- If you don’t have a stand mixer, kneading by hand works just as well.
- Keeping the dough strips covered while working prevents drying out.
- Aluminum foil on rolling pins is crucial to prevent dough sticking and for easy removal.
- Serve chimney cakes warm for the best caramelized crust and soft interior experience.
- You can experiment with other toppings such as shredded coconut, crushed almonds, or cocoa powder mixed with sugar.
- The optional vanilla adds subtle fragrance but can be omitted if preferred.
