How to Bake Kürtőskalács: The Sweet Hungarian Chimney Cake
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How to Bake Kürtőskalács: The Sweet Hungarian Chimney Cake
Okay, picture this: you’re strolling through a lively market, the air smells like freshly baked bread, and suddenly, you catch the sweet, smoky aroma of something amazing. You follow your nose, and there it is—Kürtőskalács—a golden, sugary spiral of pure joy, freshly baked and crisped up to perfection. It’s Hungary’s iconic street food, and trust me, once you’ve tasted it, it’s hard to forget.
I first came across Kürtőskalács when I was in Budapest, walking along the Danube River, and I couldn’t resist getting one from a street vendor. That first bite? Pure bliss. The crispy, caramelized sugar coating, the soft, fluffy interior—it was like a warm hug on a chilly day. Ever since then, I’ve been hooked.
If you’ve ever wondered how to make this magical treat at home, or if you’re just curious about the process, I’m here to walk you through how to bake your very own Kürtőskalács. It’s easier than you might think and will fill your kitchen with an irresistible, sweet fragrance that’ll have everyone asking, “What’s that amazing smell?”
What is Kürtőskalács?
Before we dive into the recipe, let’s take a quick moment to understand what Kürtőskalács actually is. It’s often called the “Hungarian chimney cake” because of its unique shape—it’s a tall, cylindrical cake that’s roasted over an open flame, traditionally on a skewer. The name “Kürtőskalács” comes from kürtő (which means chimney) and kalács (which means cake or bread). It’s a soft, doughy cake that’s rolled in sugar and other toppings, then baked until golden and crispy.
Originally from Transylvania (which is part of modern-day Romania), it’s become a beloved snack in Hungary, often served at fairs, markets, and festivals. While it’s traditionally cooked on a spit, don’t worry—we’ll make a version you can bake at home in your own oven.
Ingredients You’ll Need
You probably already have most of these ingredients in your kitchen, which is great because Kürtőskalács isn’t complicated—just a bit of patience and love.
- 500g all-purpose flour (about 4 cups)
- 1 packet dry yeast (about 2 ¼ teaspoons)
- 2 tablespoons sugar (for the dough)
- 1 teaspoon salt
- 1 cup warm milk (about 240 ml)
- 2 large eggs
- 100g unsalted butter (melted, about 7 tablespoons)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil (for brushing)
- 1 cup sugar (for coating, you can mix this with cinnamon, ground nuts, or even cocoa powder if you want)
- 1 tablespoon ground cinnamon (optional but highly recommended for that extra flavor boost)
How to Make Kürtőskalács at Home
Alright, now that we know what we’re making and what we need, let’s get baking! Don’t worry—this process is fun, and the end result is totally worth it. Let’s start:
Step 1: Prepare the Dough
In a large bowl, combine your warm milk and sugar. Sprinkle the dry yeast over the milk and let it sit for about 5 minutes until it becomes frothy. This step is super important—it lets the yeast activate and get to work, so don’t skip it!
Once the yeast has bubbled up, add in the flour, salt, eggs, melted butter, and vanilla extract. Mix everything together until you get a soft dough. You can use your hands, or if you’ve got a stand mixer, use that for a bit of extra muscle. If the dough feels too sticky, add a little more flour, but be careful not to make it too dry. You want it to be smooth and soft, not stiff.
Step 2: Let the Dough Rise
Cover your dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size. This part might take a bit of time, but trust me, it’s worth it. While you’re waiting, you can just chill out, watch a movie, or maybe even start planning what toppings you’ll use.
Pro tip: If you’re in a rush, you can place your bowl in the oven (turned off, of course) with the light on. The warmth will help the dough rise faster.
Step 3: Shape the Dough
Once the dough has risen, punch it down gently (yes, really, punch it) to release any air bubbles. Then, divide the dough into 8-10 pieces, depending on how big you want your chimney cakes to be.
Next, roll each piece into a long, thin rope, about 12 inches (30 cm) long. Now comes the fun part: take a skewer (or something similar) and wrap the dough around it, spiraling it up like a cinnamon roll. You want to leave a little space between each coil, so the cake bakes evenly.
Step 4: Coat the Dough
Before you start baking, brush the dough with a bit of vegetable oil to give it that beautiful golden finish. Now, take that sugar (and cinnamon, if you’re using it) and roll the dough in it until it’s completely coated. You can even add chopped nuts, like hazelnuts or walnuts, for extra crunch and flavor. It’s your call!
Step 5: Bake the Chimney Cakes
Now, here’s where the magic happens. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place your skewered dough on it, making sure there’s enough space between each one so they don’t touch.
Pop the tray in the oven and bake for about 20-30 minutes, or until the Kürtőskalács turns a gorgeous golden brown and gets crispy. Make sure to rotate the skewers halfway through so they bake evenly on all sides. Keep an eye on them, because you want that beautiful caramelized sugar coating, but you don’t want it to burn.
Pro tip: If you want to get that authentic crispy texture, after the cakes come out of the oven, you can briefly brush them with some melted butter and then sprinkle a little more sugar on top.
Step 6: Enjoy!
Once your Kürtőskalács is golden, crispy, and smelling incredible, carefully remove the skewers. Let them cool slightly, then pull the cake off the skewer. The cake should be crisp on the outside and soft on the inside, with that sugary, caramelized crust. Serve them as is or top them with a bit of whipped cream, chocolate drizzle, or even vanilla ice cream if you’re feeling extra indulgent.
Tips for Perfect Kürtőskalács
- Use warm milk: It helps the yeast activate properly, so the dough rises beautifully.
- Let the dough rise: Don’t rush this step! It’s what gives the cake its fluffy texture.
- Coat generously: Don’t skimp on the sugar coating. It’s part of what makes Kürtőskalács so irresistible!
- Experiment with toppings: Feel free to get creative with cinnamon, crushed nuts, or even cocoa powder mixed with sugar.
- Serve fresh: Kürtőskalács is best when it’s fresh out of the oven. But if you have leftovers, they’re still pretty amazing the next day, especially when reheated for a few minutes in the oven.
Final Thoughts
Making Kürtőskalács at home is a fun, rewarding process, and I promise you, the end result is worth every minute. Whether you’re making it for a special occasion, a family gathering, or just to treat yourself on a lazy Sunday, it’s a great way to bring a little piece of Hungarian magic into your kitchen.
I know it sounds like a lot of steps, but trust me, it’s not hard once you get into the groove. Plus, the smell of these sweet chimney cakes baking will make your whole house feel like a warm, welcoming bakery. So, give it a try next time you’re in the mood for something sweet, and let me know how it turns out. I bet it’ll be just as delicious as the one I had in Budapest. Enjoy!
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