Hungarian Chimney Cake

Ingredients

• ½ cup whole milk, warmed to 110°F
• 2.25 teaspoon instant yeast
• 3 tablespoon granulated sugar
• 3 tablespoon unsalted butter, melted
• 1 whole large egg, room temperature
• ½ teaspoon fine sea salt
• 2 cup all-purpose flour
• 4 tablespoon unsalted butter, softened
• ⅓ cup granulated sugar
• 1.5 teaspoon ground cinnamon

Instructions

1. 1

   In a small bowl, combine 0.5 cup of warm milk (110°F), 2.25 teaspoons of instant yeast, and 3 tablespoons of granulated sugar. Stir gently and let sit for 5 minutes — you should see foam forming on top, which means the yeast is alive and active.

2. 2

   In a large mixing bowl, whisk together 2 cups of all-purpose flour and 0.5 teaspoon of fine sea salt. Create a well in the center.

3. 3

   Pour the yeast mixture into the well, then add 1 room-temperature egg and 3 tablespoons of melted unsalted butter. Using a wooden spoon or your hand, stir and fold the dry ingredients into the wet ingredients until a shaggy dough forms — all the flour should be incorporated with no dry streaks.

4. 4

   Transfer the dough to an unfloured work surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly sticky — it will spring back when you poke it. If it sticks excessively, wet your hands instead of adding flour.

5. 5

   Form the dough into a ball and transfer to a lightly oiled bowl. Cover with a damp kitchen towel and let rise in a warm, draft-free place for 1 hour, until doubled in volume. You can also let it rise in a 200°F oven that you've turned off.

6. 6

   Preheat your oven to 375°F and line a large baking sheet with parchment paper. Have 4 metal or ceramic kürtőskalács molds (or thin wooden dowels) ready — these must be heatproof.

7. 7

   In a small bowl, combine 0.33 cup of granulated sugar and 1.5 teaspoons of ground cinnamon. Set aside.

8. 8

   When the dough has risen, turn it out onto a lightly floured surface. Divide it into 4 equal pieces and roll each one into a rope about 18 inches long and 0.5 inch thick — the dough should be stretchy and smooth.

9. 9

   Brush each dough rope generously with 4 tablespoons of softened unsalted butter (about 1 tablespoon per rope), making sure to coat all sides. Then roll each buttered rope in the cinnamon-sugar mixture, pressing gently so it adheres.

10. 10

    Wrap one coated rope around a kürtőskalács mold in a tight spiral, starting from the bottom and working upward — each wrap should overlap the previous one slightly. The dough should completely cover the mold with no gaps.

11. 11

    Place the mold on the prepared baking sheet, dough-side up. Repeat with the remaining ropes and molds. You should have 4 spiraled molds standing on the sheet.

12. 12

    Bake for 15-18 minutes, until the exterior is deeply golden brown and caramelized — the cinnamon-sugar coating should turn dark amber. You want a crispy, crackly exterior with just a hint of char.

13. 13

    Remove the baking sheet from the oven and let cool for 2-3 minutes — the pastry will firm up slightly. Carefully slide each mold out from the pastry. If it sticks, gently wiggle the mold while twisting to release it.

14. 14

    Place the finished kürtőskalács on a serving plate. Enjoy warm while the caramelized exterior is still crispy and the interior is soft and tender. These are best served within an hour of baking, though they can be rewarmed in a 300°F oven for 3-5 minutes.

Tools you’ll need

• instant-read thermometer (for milk temperature)
• small mixing bowl
• large mixing bowl
• wooden spoon
• work surface (counter or cutting board)
• oiled bowl (for rising)
• damp kitchen towel
• large baking sheet
• parchment paper
• 4 kürtőskalács molds or metal cylinders
• rolling pin or hands (for shaping)
• pastry brush
• oven

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min