Traditional Hungarian Chimney Cake (Kürtőskalács)

Instructions

1. Mix the warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5–10 minutes until foamy.
2. In a large bowl, combine the flour, remaining sugar, and salt.
3. Add the eggs, melted butter, vanilla, and yeast mixture. Knead until a smooth, elastic dough forms.
4. Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C).
6. Roll the dough into a thin rectangle. Cut it into long strips about ½–¾ inch wide.
7. Wrap the strips around greased chimney cake molds or thick oven-safe cylindrical molds, slightly overlapping each strip as you go.
8. Brush the dough generously with melted butter.
9. Roll each wrapped cake in the sugar mixture. Add cinnamon or chopped walnuts if desired.
10. Place the molds on a baking tray, elevated so the cakes can rotate or rest without touching the tray.
11. Bake for 15–20 minutes, turning occasionally, until golden brown and caramelized.
12. Remove carefully from the molds while still warm.
13. Allow to cool slightly and serve fresh.

Prep Time: 30 minutes
Rise Time: 1 hour
Bake Time: 15–20 minutes
Servings: 6–8 chimney cakes