Kürtőskalács (chimney cake)

Name: Kürtőskalács (chimney cake)
Cook time: 175 min
Total time: 175 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 500g All-purpose Flour; 220ml Whole Milk, lukewarm; 80g Granulated Sugar; 60g Unsalted Butter, softened; 2 large Eggs; 7g Active Dry Yeast; 1 tsp Vanilla Extract; 1 Lemon Zests, finely grated; 1/2 tsp Salt, fine; 1 tbsp Neutral Oil, for greasing the molds; 60g Unsalted Butter, melted, for brushing the dough; 250g Granulated Sugar, for coating and caramelizing

Kürtőskalács, or chimney cake, is a golden, hollow sweet bread with a crisp, caramelized sugar crust and a soft, pillowy interior. Rolled into spirals around a spit or cylinder and coated in sugar, it develops an irresistible crackly shell that gives way to fragrant notes of butter, vanilla and citrus. Serve warm for the best contrast of textures — like a pastry version of a warm, sugary hug.

Kürtőskalács, or chimney cake, is a golden, hollow sweet bread with a crisp, caramelized sugar crust and a soft, pillowy interior.... Show more

Traditional Eastern European Recipe

Health Grade

E+ · Indulgent

Rating

4.5

Time

2 hrs30 min

Price

0,41 €

Calories

757 kcal

vegetarian

kid friendly

comfort food

holiday/special occasion

Method

Bloom the yeast

In a small bowl, whisk the lukewarm whole milk with a spoonful of granulated sugar, then sprinkle in the active dry yeast. Let it sit for 10 minutes until foamy and fragrant; if it stays flat, the yeast may be old or the milk may have been too hot.

Mix the dough

In a large bowl, whisk the eggs with the remaining sugar, vanilla extract, finely grated lemon zest, and salt. Stir in the foamy yeast mixture and the softened butter, then add the all-purpose flour a little at a time until a soft, slightly tacky dough forms.

Knead smooth

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until it becomes smooth, elastic, and springs back when you press it.

Proof the dough

Place the dough in a lightly floured bowl, cover it, and let it rise in a warm spot for 60–90 minutes, until it has doubled and looks puffy.

Shape the spirals

Lightly brush the chimney cake molds with neutral oil. Set the oven to 190° C / 375° F so it can preheat while you work. Divide the dough into 6 equal pieces, roll each piece into a long rope, and wrap it around a mold in a tight spiral with the strands just touching. Press the ends together so the coil stays put.

Brush and coat

Brush each wrapped dough spiral generously with the melted butter, then roll it in the remaining sugar until the surface is evenly covered. Gently pat the sugar on so it clings instead of falling off.

Bake until caramelized

Place the coated molds on a baking sheet and bake for 10 minutes. Turn the molds, then bake for 10–15 minutes more, until the crust is deep golden brown and the sugar looks lacquered.

Cool and serve

Let the cakes sit for 2 minutes, then slide them off the molds and cool for 5 minutes on a rack. Serve them warm, when the outside is crisp and the inside is still soft.