Kürtőskalács, also known as Hungarian chimney cake, is a sweet yeast pastry wrapped in a spiral around a cylinder. As it bakes, the sugar coating caramelizes into a crisp golden shell while the inside stays soft and fluffy. It’s especially associated with Hungarian traditions in Transylvania and is often finished with cinnamon sugar or ground walnuts.
This home-oven version uses foil-covered rolling pins or oven-safe chimney-cake molds.
Recipe at a Glance
- Prep time: 30 minutes
- Rising time: 1 hour
- Bake time: 15–20 minutes
- Total time: About 1 hour 50 minutes
- Makes: 4 chimney cakes
Ingredients
For the dough
- 500 g (4 cups) all-purpose flour
- 7 g (2¼ teaspoons) active dry yeast
- 75 g (⅓ cup) granulated sugar
- 200 ml (¾ cup plus 1 tablespoon) warm milk
- 2 large eggs
- 100 g (7 tablespoons) unsalted butter, melted and cooled
- ½ teaspoon salt
- 1 teaspoon vanilla extract, optional
For the coating
- 100 g (½ cup) granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons melted butter, for brushing
Instructions
Activate the yeast. Warm the milk until lukewarm. Stir in the yeast and 1 teaspoon of the sugar. Let stand for 5–10 minutes, until foamy.
Mix the dough. In a large bowl, combine the flour, remaining sugar and salt. Add the yeast mixture, eggs, melted butter and vanilla. Knead for 8–10 minutes, until the dough is smooth and elastic.
Let it rise. Place the dough in a lightly greased bowl. Cover and leave in a warm spot for about 1 hour, or until doubled in size.
Prepare the molds. Heat the oven to 200°C (400°F). Wrap the body of two rolling pins in several layers of aluminum foil, or prepare oven-safe chimney-cake molds. Lightly butter the foil.
Shape the spirals. Divide the dough into four pieces. Roll each into a long rope about 1.5 cm (½ inch) thick. Wind one rope around each mold in a spiral, with the edges just touching. Gently roll the mold on the counter to seal the dough and make an even layer.
Add the coating. Mix the sugar and cinnamon on a plate. Brush each dough spiral with melted butter, then roll it in the cinnamon sugar until coated.
Bake. Rest the rolling pins across the edges of a deep baking pan so the dough hangs above the bottom. Bake for 15–20 minutes, rotating the molds occasionally, until evenly golden and caramelized.
Cool and serve. Let the cakes cool for a few minutes, then carefully slide them off the molds. Serve warm.
Tips for Golden, Even Chimney Cakes
- Knead until smooth. A stretchy dough is easier to roll into long, even ropes.
- Seal the spiral. The dough strips should touch, and a gentle roll on the counter helps them bake as one piece.
- Turn the molds while baking. This helps the sugar brown evenly all around.
- Serve them fresh. The crust is crispest soon after baking, while the centre is still soft.
Topping Ideas
Cinnamon sugar is a classic choice. You can also roll the warm cakes in finely chopped walnuts, ground hazelnuts or shredded coconut.
Frequently Asked Questions
What does Kürtőskalács mean?
The pastry’s hollow, spiral shape resembles a chimney, which is reflected in its English name, chimney cake.
Can I make chimney cake without a special mold?
Yes. A foil-covered rolling pin is a common home-oven substitute. Make sure the dough is supported above the baking pan so it can brown all around.
Why is my chimney cake pale instead of caramelized?
The dough may need more time in the oven, or it may not have enough sugar on the outside. Rotate it as it bakes and continue until the coating turns golden.
Can I make it ahead?
It tastes best warm and freshly baked, when the outside is crisp and the inside is soft.
Break off a spiral of warm Kürtőskalács and enjoy the cinnamon-sugar crust with a cup of coffee or tea.