📷 photo by Christo, CC BY-SA 4.0) · Budapest Kürtőskalács (Chimney Cake · via Wikimedia Commons

Dessert · Hungary · Budapest

Kürtőskalács (Chimney Cake) 🎪

Name: Kürtőskalács (Chimney Cake)
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 2-4 servings
Cuisine: Hungarian
Ingredients: 500 g bread flour; 80 g sugar + extra for coating; 1 sachet (7 g) dry yeast; 250 ml lukewarm milk; 50 g butter, melted + more for brushing; 2 egg yolks, 1 pinch salt; Coatings: chopped walnuts, cinnamon sugar, or cocoa sugar; Optional: rum or vanilla syrup brushed on after baking

The sweet smoke of Budapest's night markets: a rope of enriched yeast dough wound around a rolling pin, baked until the sugar-butter crust caramelises into a striped, hollow 'chimney', then rolled in walnut, cinnamon-sugar or cocoa while still hot. Medieval Saxon Transylvania, now a Hungarian street-food icon — snap off the crisp spiral corners first, locals insist.

Transylvania heritage Hungarian ⏱ 100 min Intermédiaire

Méthode

1

Dissolve yeast in lukewarm milk with a spoon of sugar; rest 10 minutes until foamy.
2

Mix flour, sugar, salt, yolks and melted butter, add yeast milk and knead 8 minutes to a soft elastic dough. Rise covered 60 minutes, until doubled.
3

Divide into 4 pieces; roll each into a rope about 50 cm long. Wind spirally around an oiled rolling pin (or stovetop-safe pipe), overlapping so the seam holds.
4

Proof on the pin 15 minutes. Brush with melted butter and roll in sugar (classic 'priszecs' finish).
5

Bake at 200°C, rotating the pin once or twice (or bake ropes on a rack), 15–20 minutes until evenly deep amber. Brush with flavoured syrup, roll in walnuts or cinnamon while hot. Slide off, eat the crispy ends first.

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Kürtőskalács (Chimney Cake) 🎪

Méthode

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