Chimney cake dough (dorongfánk)

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Method

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1. Warm the milk to lukewarm, add the yeast with a teaspoon of sugar, and leave for 10 minutes until foamy. ⏱ Timer: 10 min
2. Rub the butter into the flour, then add the egg yolks, salt, sugar and the foamy yeast mixture.
3. Work thoroughly by hand until you get a smooth, elastic, slightly glossy dough, about 8-10 minutes. ⏱ Timer: 8 min
4. Shape into a ball, cover (for example with an upturned warm pot), and let rise in a warm place for 45-60 minutes, until doubled in size. ⏱ Timer: 45 min
5. If you have a chimney-cake (kürtőskalács) spit or a rotating skewer, roll the risen dough into thin ropes, wind them around the spit, and roast, turning, over embers or in front of a grill until golden brown.
6. In a home oven: wind the dough ropes around a buttered, floured wooden roller (such as a large spoon handle or a rolling pin), place on a tray, and bake at 200°C for 15-20 minutes, turning a few times, until golden all round. ⏱ Timer: 15 min
7. While still warm, slide off the roller, and roll immediately in sugar or walnut sugar before serving.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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