Chimney Cake with Cinnamon Sugar
Crispy, airy Hungarian street pastry wrapped around a wooden mold, brushed with butter, and rolled in cinnamon sugar. Golden and warm in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- ¾ cup warm milk
- 4 tbsp butter, melted
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- 1 whole egg
- ½ cup chopped walnuts or hazelnuts (optional)
Instructions
- 1
Mix flour, milk, egg, and a pinch of salt until you have a thick, smooth batter. Let it rest 5 minutes.
- 2
In a shallow bowl, combine cinnamon and sugar. Set aside. Heat oil in a deep skillet over medium-high heat.
- 3
Dip a cone or cylindrical wooden mold into the batter to coat evenly on all sides, leaving the tip exposed.
- 4
Slide the mold into hot oil and fry 2–3 minutes, rotating gently, until golden and crispy all over.
- 5
Remove from oil and slide the pastry off the mold onto a plate. Brush generously with melted butter.
- 6
Roll the warm pastry in the cinnamon-sugar mix, coating all sides. Sprinkle chopped nuts if using. Serve warm.
Tools you’ll need
- medium mixing bowl
- shallow bowl
- deep skillet or heavy frying pan
- wooden cone or cylindrical mold (or DIY aluminum foil cone)
- tongs or spider strainer
- pastry brush
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