Description
A traditional Hungarian chimney cake with a spiral shape, crispy caramelised sugar crust, and soft, fluffy interior, perfect for festive occasions.
Ingredients
- 500 g plain flour
- 7 g dried yeast or 20 g fresh yeast
- 250 ml lukewarm milk
- 80 g caster sugar
- 2 medium eggs
- 80 g unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 100 g caster sugar (for coating)
- 50 g unsalted butter, melted (for brushing)
- Optional toppings: ground cinnamon, chopped walnuts, desiccated coconut
Instructions
- Activate yeast by mixing with a little lukewarm milk and sugar; let sit 5–10 minutes until frothy.
- In a bowl, combine flour, remaining sugar, and salt. Add eggs, melted butter, vanilla, and yeast mixture.
- Mix to form a soft dough, then knead on a floured surface for 8–10 minutes until smooth.
- Place in a bowl, cover, and let rise for 1 hour or until doubled.
- Roll dough to about 1 cm thickness and cut into long strips.
- Wrap strips around greased cylindrical molds in a spiral and brush with melted butter.
- Roll in sugar to coat evenly.
- Bake at 180°C for 15–20 minutes, rotating regularly for even caramelisation.
- While warm, roll in desired toppings, cool slightly, remove from molds, and serve.
Notes
- Ensure yeast is active before mixing.
- Rotate during baking for even browning.
- Best served fresh and warm.
- Avoid airtight storage to keep crust crisp.
- Use rolling pins if molds are unavailable.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 85 mg
