Kürtőskalács (homemade, oven-baked chimney cake)

Name: Kürtőskalács (homemade, oven-baked chimney cake)
Total time: 3 h
Yield: 8 servings
Cuisine: Hungarian
Ingredients: 500 g plain flour; 250 ml lukewarm milk; 40 g butter, melted; 60 g sugar; 1 egg; 20 g fresh yeast; 1 tsp salt; Coating: 50 g melted butter; 100 g granulated sugar; 2 tbsp ground walnuts or cinnamon

Time: 3 hours (including 1.5 hours proving)8 servingsapprox. 340 kcal / serving (estimated)approx. 7 g protein / serving

Kürtőskalács is the traditional pastry of the Székely people of Transylvania: a spiral-baked yeast dough with a crisp caramelised crust and a lovely aroma. Traditionally it is baked over embers, but at home it works well in the oven using a metal cylinder (such as a rolling pin). Best fresh, rolled warm in cinnamon sugar.

Kürtőskalács (homemade, oven-baked chimney cake) (illustration)

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Method

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Activate the yeast in the lukewarm milk with 1 tbsp sugar. Add the remaining sugar, salt, egg and melted butter to the flour and knead into a smooth, slightly sticky dough (8 minutes with a stand mixer).
Cover and prove in a warm place for 1 hour until doubled.
Roll the dough out on a floured board to 1 cm thick and cut into 2 cm wide strips. Wind the strips in a spiral, side by side, around a cylinder covered with baking paper or foil (e.g. a metal rolling pin or a stainless steel pipe).
Prove the cylinders for 20-30 minutes. Preheat the oven to 200 °C (185 °C fan).
Brush the dough with melted butter and sprinkle with sugar. Bake for 20-25 minutes, turning once and brushing again with butter halfway.
Carefully slide the finished cake off the hot cylinder and, while still warm, roll it in sugar, walnuts or cinnamon. Serve fresh and warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

If you have no cylinder, you can shape a holder from aluminium foil.
Add the sugar coating towards the end of baking so it does not burn.
Knead the dough well so it becomes elastic.
Best eaten fresh; it hardens by the next day.

Frequently asked questions

Can it be frozen?

Yes, even the shaped dough; let it thaw before baking.

What can I wrap it on?

A metal rolling pin or a cylinder made of foil works too.

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