Chimney cake

A spiral of sweet yeast dough wrapped on a rod, rolled in sugar and baked until the outside caramelizes into a crackly crust. You pull it apart in soft, warm ribbons.

Chimney cake

Kürtőskalács2011: Cyril5555, CC BY-SA 3.0 (Wikimedia Commons)

Where it comes from

Chimney cake is a street treat of Hungary and Romania's Transylvania region, and is sold at fairs and markets throughout Central Europe. It is typically rolled in cinnamon sugar, walnuts or almonds.

Explore the cuisine of Hungary.

Recipe

Make Chimney cake at home

Serves 6-8Time 2 hours

Ingredients

  • 4 cups (500 g) flour
  • 1/3 cup (65 g) sugar
  • 2 1/4 tsp instant yeast
  • 1 tsp salt
  • 1 cup (240 ml) warm milk
  • 2 egg yolks
  • 1/4 cup (60 g) melted butter
  • 1 cup sugar mixed with 1 tsp cinnamon
  • 1/2 cup chopped walnuts
  • Extra melted butter for brushing

How it's made

  1. Mix dough ingredients and knead until smooth; let rise 1 hour.
  2. Roll out 1/4 inch thick and cut into 1-inch strips.
  3. Wrap each strip around a buttered rolling pin or metal tube, overlapping slightly, and press the ends.
  4. Brush with melted butter and roll in the cinnamon sugar.
  5. Bake at 375 F (190 C), rotating, for 20 to 25 minutes until the sugar caramelizes.
  6. Slide off the tube while warm and roll in nuts or more sugar.

Variations

  • Chocolate-filled chimney cake.
  • Coconut or almond coating.
  • Cone filled with ice cream.

Cook’s tip: Use a well-greased, ovenproof tube so the cake slides off easily.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Kürtőskalács2011: Cyril5555, CC BY-SA 3.0 (Wikimedia Commons)