Hungarian Chimney Cake Recipe

Hungarian Chimney Cake Recipe (Kürtőskalács)

Hungarian Chimney Cake, known locally as Kürtőskalács, is a beloved traditional pastry with a crisp, caramelized exterior and a soft, fluffy interior. Baked by wrapping sweet yeast dough around a cylinder and roasting until golden, it’s finished with sugar and often rolled in cinnamon, nuts, or coconut. This iconic street food is especially popular at festivals and holiday markets across Hungary and Transylvania.

Ingredients (Makes 6 chimney cakes)

Dough

500 g all-purpose flour
70 g granulated sugar
7 g dry yeast (or 25 g fresh yeast)
250 ml warm milk (not hot)
80 g unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

For Coating

100 g granulated sugar
1 tablespoon ground cinnamon (optional)
Melted butter, for brushing

Optional Toppings

Chopped walnuts or almonds
Shredded coconut
Cocoa sugar
Crushed hazelnuts

Instructions

Step 1: Activate the Yeast

In a small bowl, mix the warm milk with 1 tablespoon of the sugar and the yeast. Let it sit for 10 minutes until foamy.

Step 2: Prepare the Dough

In a large mixing bowl, combine flour, remaining sugar, and salt. Add eggs, vanilla extract, melted butter, and activated yeast mixture.

Knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5–6 minutes using a mixer).

Step 3: First Rise

Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size.

Step 4: Shape the Chimney Cakes

Punch down dough and divide into 6 equal portions.
Roll each portion into a long rope (about 1–1.5 cm thick).
Wrap the rope around a buttered chimney cake mold or metal cylinder, overlapping slightly.
Press gently to seal the seams.

Step 5: Sugar Coating

Brush the dough generously with melted butter. Roll in granulated sugar (mixed with cinnamon if using) until evenly coated.

Step 6: Bake

Oven Method (Home-Friendly):

Preheat oven to 200°C (390°F).
Place wrapped cylinders on a baking tray or oven rack.
Bake for 15–20 minutes, rotating every 5 minutes for even browning.

The sugar should caramelize, forming a golden, crisp crust.

Step 7: Add Toppings

Immediately after baking, brush lightly with butter and roll in your chosen toppings while still hot.

Step 8: Cool and Serve

Carefully slide the chimney cakes off the molds. Let cool slightly before serving.

Tips for Perfect Chimney Cake

Rotate often: Ensures even caramelization.
Use real butter: Enhances flavor and browning.
Don’t overcrowd sugar: Too much can burn instead of caramelize.
Best fresh: Enjoy the same day for optimal texture.

Flavor Variations

Classic Cinnamon Sugar
Walnut & Honey
Coconut Sugar
Chocolate Hazelnut (roll in cocoa sugar and crushed hazelnuts)

Serving Suggestions

Serve warm with:

Vanilla ice cream
Chocolate or caramel drizzle
Fresh berries

Storage

Chimney cakes are best eaten fresh but can be stored wrapped at room temperature for up to 24 hours and reheated briefly in the oven.

Why You’ll Love This Recipe

Authentic Hungarian street-food experience
Crisp caramelized exterior, soft interior
Perfect for holidays, parties, and celebrations
Customizable flavors and toppings