Kürtőskalács, aka Chimney Cake
Few treats capture the spirit of Hungary quite like kürtőskalács.
Crispy on the outside, soft and fluffy on the inside, it has an irresistible caramelized sugar crust that has made it one of Hungary's most beloved street foods. Whether you're strolling through a Christmas market or a summer festival, the sweet aroma of freshly baked kürtőskalács, aka chimney cake, is impossible to resist.
This homemade version lets you recreate that same experience in your own kitchen: warm, nostalgic, and best enjoyed fresh from the oven with family and friends. ❤️
Here’s how to make Kürtőskalács, aka Chimney Cake, at home. 💃🏻
Ingredients:
🌾 500 g all-purpose flour
🧈 20 g fresh yeast
🥛 220 ml milk (lukewarm)
🥚 1 whole egg + 1 egg yolk
🍬 Sugar (for coating)
🧈 50 g butter (plus extra for brushing)
🧂 A pinch of salt
Method:
Activate the yeast in the lukewarm milk and set aside.
In a bowl, combine the flour and salt.
Add the egg and egg yolk.
Pour in the activated yeast with the milk.
Start kneading until the dough comes together.
Add the room-temperature butter and knead until smooth and elastic.
Cover and let rise until doubled in size (about 40 minutes).
Divide the dough into 4 equal pieces and roll each into long ropes.
Grease the forms and wrap the dough around them.
Brush the outside with butter, then gently roll in sugar.
Bake in a preheated 200°C (390°F) oven for 15 minutes, turning if needed for even color.
Lili's Tip 💡
Don't have a traditional kürtőskalács mold? No problem! Clean aluminum beer cans work surprisingly well as a home alternative. Just grease them generously before wrapping the dough around them.
