Name: Chimney Cake Recipe (Kürtöskalács)
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6
Cuisine: Western
Ingredients: milk; yeast; flour; sugar; butter; egg; pecan; cinnamon; cake; hollow cake; hungary

Chimney Cake, Kürtőskalács in Hungarian(short name kurtosh), is a sweet Hungarian pastry, which is very popular in Hungary and the Hungarian-speaking regions of Romania. They are made of sweet yeast dough, then shaped into long strips, wrapped around a wooden split. The chimney cake can be topped with many different ingredients, like sugar, cinnamon, walnuts, almonds, pecan, etc.

The chimney cake tastes like sweet milk bread with a fluffy texture, as well as the sweet and crunch toppings. Thus it is great as dessert, snack, breakfast or brunch.

Traditionally it is cooked over open flame in order to have a crispy crust. You can bake it at home in the oven too. Special rolling pins or empty glass jar can be used to create the hollow chimney cake!

ingredients

Dough:
Milk: 40g
Instant dry yeast: 3.5g
Sugar: 25g
Unsalted butter: 25g
Egg: 1
All purpose flour: 200g
Topping:
Sugar: 100g
Pecan: 25g (or walnut, almond, peanut)
Cinnamon: 1/2tsp(optional)
Egg: 1 for brushing

Special tool: rolling pin or glass jar or beer can

Note: the above ingredients can make chimney cake for 2-4people; you can double or triple the ingredients to make more cake.

instructions

Prepare the dough:
Pre-soften the butter in room temperature.
Warm up the milk in microwave for 1min. In a large mixing bowl, dissolve the yeast and sugar into the warm milk.
Add 1egg and the softened butter, whisk well.
Pour the flour into the wet mixture, use hand or spatula to combine all ingredients and form a rough dough.

Knead for 5-10mins until the dough is smooth and not sticky. You can use a stand mixer if available.
Cover the dough with plastic wrap, let if proof for at least 1hour or until doubled in size, depending the room temperature.

Prepare the topping:
Crush the pecan: place the pecan in a ziplock bag, smash with a rolling pin.
Combine the smashed pecan, sugar, and cinnamon in a bowl, mix well and set aside.

Prepare the chimney cake:
Once the dough is doubled in size, roll the dough into rectangular with length~12″ and width~6-7″.
Cut into 7 strips, the width of each strip is about 1″.
Cover the rolling pin with aluminum foil, same process if using glass jar.

Gently wrap the dough strip onto the rolling pin with some space, roll the pin a few times with some pressure to flatten the dough and make the swirls stick together. Repeat the process for all chimney cakes.
Prepare the egg wash: throughly whisk an egg, brush the egg wash onto each chimney cake. Ensure all sides are brushed.
Put the topping mixture onto a flat surface, roll the chimney cake through the topping mixture, press gently to help it stick and ensure all sides are covered evenly.

Bake the chimney cake:
Pre-heat the oven to 350°F.
Place the rolling pin with chimney cake on top of the baking pan. The ends of the rolling pin should rest on the edges of the pan. If using the glass jar, simply place the glass jar on the baking pan.

Bake at 350°F for 15mins, flip the rolling pin, bake for another 10mins. No need to flip if using glass jar.
It is great to serve when the chimney cake is warm. It can also be served as dessert with ice cream or pastry cream after cooling down.

Chimney Cake Recipe (Kürtöskalács)

Chimney Cake Recipe (Kürtöskalács)

ingredients

instructions

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