Traditional Chimney Cake Recipe

Instructions

1. Make the Dough

Combine the warm milk, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand for about 5–10 minutes, until foamy.

In a large bowl, combine the flour, remaining sugar, and salt.

Add the eggs, melted butter, vanilla, and yeast mixture.

Mix until a soft dough forms.

Knead for approximately 8–10 minutes, until smooth and elastic.

2. Let the Dough Rise

Place the dough in a lightly greased bowl.

Cover and let it rise in a warm place for approximately 1 hour, or until doubled in size.

3. Prepare the Sugar Mixture

Mix the granulated sugar and cinnamon in a shallow dish.

Keep the chopped walnuts ready if using them.

4. Roll Out the Dough

Place the risen dough on a lightly floured surface.

Roll it into a rectangle approximately ¼ inch thick.

Using a sharp knife or pizza cutter, cut the dough into long strips about 1 inch wide.

5. Wrap the Dough

Traditionally, the strips are wrapped around a cylindrical mold.

You can use chimney-cake molds or suitable heat-resistant cylindrical baking molds.

Brush the molds generously with melted butter.

Wrap each dough strip around the mold, slightly overlapping each turn.

Gently press the dough so the strips form one continuous layer.

6. Coat With Sugar

Brush the wrapped dough with melted butter.

Roll it carefully in the cinnamon-sugar mixture until generously coated.

For a traditional variation, add finely chopped walnuts to the sugar coating.

7. Bake

Place the prepared molds on a baking tray.

Bake in a preheated 375°F (190°C) oven for approximately 20–25 minutes.

Turn the molds occasionally during baking so the sugar caramelizes evenly.

The chimney cakes should become golden brown with a crisp, caramelized exterior.

8. Cool Slightly

Remove the chimney cakes from the oven and allow them to cool for a few minutes.

Carefully slide the pastry off the molds while still warm.

The center should remain soft and tender while the outside has a delicious caramelized crunch.

Traditional Toppings

Once baked, Kürtőskalács can be coated with:

• Cinnamon sugar
• Ground walnuts
• Ground almonds
• Coconut
• Cocoa powder
• Crushed hazelnuts
• Vanilla sugar

For an especially festive version, the finished chimney cake can also be filled with whipped cream or served with ice cream.

Tips for Perfect Chimney Cake

Don’t make the dough strips too thick. Thin, even strips create the classic spiral appearance.

Overlap the strips slightly. This prevents gaps from forming during baking.

Use plenty of butter. It helps the sugar coating caramelize beautifully and prevents sticking.

Rotate during baking. Turning the molds helps the sugar brown evenly.

Serve warm. Kürtőskalács is at its best shortly after baking.

Recipe Summary

Prep Time: 30 minutes
Rising Time: 1 hour
Cook Time: 20–25 minutes
Total Time: About 2 hours
Servings: 6–8 chimney cakes

Final Thoughts

Traditional Hungarian Kürtőskalács is a wonderful combination of soft yeast pastry, crunchy caramelized sugar, and aromatic toppings. The spiral shape makes it instantly recognizable, while the warm cinnamon and walnut coating gives it an irresistible Hungarian character.