Hungarian Chimney Cake Recipe (Kürtőskalács)

This authentic, traditional Hungarian Chimney Cake recipe (Kürtöskalács) features a crunchy, shiny, caramelized exterior and a soft, fluffy interior. You’ll find this sweet treat in every tourist hotspot across Hungary and Romania, but now you can make the original recipe straight from your kitchen!

Growing up in Romania, more precisely in the heart of Transylvania, I was lucky enough to have this treat regularly. I am blessed to have the original chimney cake recipe from my grandmother. Whenever I visit Romania, I always go to the local food trucks that serve these fire-roasted sweet treats, but this home-adapted recipe will give you that authentic experience without needing an open fire.

What is Chimney Cake?

Chimney Cake is a traditional Hungarian pastry originally created by the Székelys, the Hungarian population from Transylvania. It is a sweet, caramelized spit cake that has a unique spiral form.

Traditionally, the sweet milk bread dough is applied on a wooden spit and slowly rotated over an open charcoal fire. The outside becomes beautifully caramelized and crunchy, while the inside remains tender.

Necessary Equipment

Traditionally, Kürtőskalács is roasted over charcoal on a rotating wooden spit. This recipe is adapted so you can bake it in a standard home oven using common tools!

• Wooden rolling pins: The best ones are classic pins with thinner handles. (Alternative: empty, clean beer cans).
• Deep baking tray: You’ll place the rolling pins on top of the deep tray, with the handles resting on the edges. This ensures the dough does not touch the bottom of the tray.
• Large mixing bowl: Essential if you are kneading by hand.
• Aluminum foil (optional): Wrap your wooden pins with foil to prevent the dough from sticking, making it easier to slide the cakes off after baking.

Ingredients You’ll Need

For the Dough

• 4 cups all-purpose flour: Self-rising or bread flour is not suitable for this recipe.
• 3/4 tsp instant dry yeast: You can also use fresh baker’s yeast if you prefer.
• 3/4 tsp baking soda: This helps create a softer, looser dough that is easier to stretch.
• 3 tbsp confectioner’s powder sugar * 1 ¾ cup lukewarm milk: Full-fat makes the dough extra tender, but plant-based milk works too.
• 1 whole egg & 2 egg yolks: Room temperature.
• 1 tbsp melted butter: Melt and let it cool slightly before using.
• Pinch of salt
• Zest of 1 lemon: For an authentic, bright flavor.

For the Caramelized Exterior

• 1 cup white granulated sugar: Used to roll the dough in before baking. This creates the crunchy, shiny crust.

Sweet Toppings

The traditional recipe is topped with various sweets immediately after baking. Choose your favorites:

• Ground Walnuts: ½ cup sugar + ½ cup ground walnuts
• Shredded Coconut: ½ cup sugar + ½ cup shredded coconut
• Cinnamon Sugar: ⅓ cup sugar + ½ cup cinnamon

How to Make Chimney Cakes

1. Activate the yeast: In a small bowl, add the warm milk, 1 tablespoon of sugar, and the yeast. Mix well and let sit for 10 minutes until foamy.
2. Mix the dough: In a large bowl, combine the remaining sugar, yeast mixture, melted butter, eggs, salt, and lemon zest. Add the flour and baking soda, mixing until a dough forms.
3. Knead the dough: Lightly flour your work surface and knead by hand for 8-10 minutes until the dough is smooth, no longer sticky, and springs back when poked.
4. Proof: Grease a large bowl with a little oil, place the dough inside, and cover with plastic wrap. Let it proof for at least 45 minutes, or until doubled in size.
5. Shape the strips: Once proofed, roll the dough into a large rectangle about 1.5 inches thick. Cut the dough into 4 equal strips. Use your hands to roll each strip into long, 1-inch thick coils (each coil should be 20-25 inches long).
6. Wrap the pins: Wrap the dough coils tightly around your rolling pins (or foil-wrapped beer cans). Roll the pin on the counter lightly to flatten the dough and make the swirls stick together.
7. Coat in sugar: Preheat your oven to 350°F (175°C). Roll the unbaked chimney cakes through the 1 cup of white sugar, pressing gently so it sticks.
8. Bake: Place the rolling pins over your deep tray so they are suspended. Bake for 10 minutes, carefully rotate the pins, and bake for another 10 minutes until deep golden brown.
9. Add toppings: While the cakes are still piping hot and sticky, immediately sprinkle or roll them in your chosen toppings!

How to Store

Kürtőskalács tastes absolutely best when fresh and hot out of the oven! To enjoy the most authentic Hungarian dessert experience, start eating it by uncoiling the pastry strips and breaking off small pieces.

If you must store them, let them cool completely, then wrap them tightly in plastic wrap. Note that this will soften the crispy exterior, but it will keep the bread from drying out for a day.

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