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You are here: Home / Recipes / Bread / Daring Bakers: Kürtőskalács {Chimney Cakes}

Daring Bakers: Kürtőskalács {Chimney Cakes}

August 27, 2014 By Korena in the Kitchen 13 Comments

Kürtőskalács (Chimney Cakes ) | Korena in the Kitchen

The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kürtőskalács, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

Once again, the Daring Bakers have introduced me to a pastry I probably never would have come across myself, and given me a history lesson in the progress. Kürtőskalács or “chimney cakes” are a traditional yeasted pastry from Szeklerland, which is an ethnic Hungarian enclave in the Transylvanian region of present day Romania. The pastry is now common in many Hungarian-speaking regions as well as the Czech Republic.

Kürtőskalács (Chimney Cakes) | Korena in the Kitchen

Like the related German baumkuchen, traditional Kürtőskalács is baked on a spit over an open flame. The enriched yeasted dough is cut into strips, wrapped tightly around a spit, and brushed with melted butter and sprinkled with sugar. When cooked over a fire, the sugar caramelizes and turns the crust a deep bronze colour while the dough bakes inside, creating a unique and delicious spiral treat. Most home bakers don’t have a spit over an open flame readily available, so luckily for us there are a few other ways to make this treat: you can wrap the dough around a foil-covered wooden rolling pin and bake it in the oven, or, as I did, use foil-wrapped toilet paper rolls to make smaller, individual spits baked upright in the oven. This produces a tasty, brioche-like pastry with a fun shape, but I definitely think that it would be that much better baked the traditional way. If it weren’t for the current fire ban in our area, I would have liked to try it wrapped around a stick and cooked over a campfire. Maybe for our next camping trip!

Kürtőskalács (Chimney Cakes) | Korena in the Kitchen

Despite the unorthodox cooking method, this recipe was very quick and easy to make. Next time, however, I would use less yeast and allow the dough to rise overnight in the fridge to improve the flavour, which I have reflected in the recipe below. I chose to roll the dough in a mixture of sugar, cinnamon, and finely chopped walnuts before baking, and the resulting pastry tasted sort of like something you’d find at the fair along with mini doughnuts – ie, delicious. It is best eaten warm, when the pastry is stretchy and elastic and fun to pull apart into rings, and it goes extremely well with coffee (iced, if you happen to bake this on a scorching hot summer day like I did!).

Kürtőskalács (Chimney Cakes) | Korena in the Kitchen

Thanks for this interesting baking project, Swathi!

Kürtőskalács / Chimney Cakes

Dough recipe adapted from Joe Pastry, baking method from Pearls of Baking. Makes 6 individual cakes.

Dough

In the bowl of an electric mixer, combine:

240 g (1 3/4 cups) all purpose flour

1 tsp instant yeast

30 g (2 tbsp) granulated white sugar

1/8 tsp salt

Add:

1 large egg

45 g (3 tbsp) melted unsalted butter

117 g (1/2 cup) warm milk

Stir with a spoon to combine into a rough, sticky dough, then knead with a dough hook for about 5 minutes until smooth and elastic.

chimney1

Cover the bowl with plastic and let it sit at room temperature for about 30 minutes to activate the yeast and start rising. After 30 minutes, put it in the fridge overnight or for at least 8 hours.

The next day, take the dough out of the fridge and let it come to room temperature and double in volume, if it hasn’t already.

Assembly

You will need:

6 toilet paper tubes

aluminum foil

50 g melted unsalted butter (also used for the topping)

Preheat the oven to 375˚F (350˚F convection). To make the spits, wrap each toilet paper tube with aluminum foil. Brush each with some of the melted butter and set aside.

chimney2

Punch down the dough and divide it into 6 equal pieces. Form each into a ball and roll out into a 6″ circle about 1/4″ thick. With a paring knife or pastry cutter, cut the dough into a spiral strip about 1/2″ wide.

chimney3

Wrap the strip of dough tightly around one of the foiled, buttered tubes, overlapping the dough slightly and tucking the ends underneath to prevent them from coming loose. Gently roll the wrapped spit on your work surface to adhere the dough. Repeat with the remaining dough and spits.

chimney4

Brush each unbaked chimney cake with the remaining melted butter and roll it in a mixture of:

125 g (1/2 cup) granulated white sugar

60 g (about 1/2 cup) very finely chopped walnuts

2 tsp cinnamon

Place the chimney cakes upright on their spits on a baking sheet and let them proof at room temperature until puffy, about 20-30 minutes. Bake in the preheated 375˚F (350˚F convection) oven for about 20 minutes, until golden brown. If necessary, flip them upside down halfway through the baking time if the tops appear to be cooking faster than the bottoms.

Transfer the baked chimney cakes to a cooling rack and remove the spits. Cool slightly and serve warm.

chimney5

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Filed Under: Bread, Daring Bakers / Daring Kitchen Challenges, Other Baked Goods & Sweets, Recipes Tagged With: baking, chimney cake, Daring Bakers, Hungarian cuisine, kürtőskalács, recipe, Romania, Szeklerland, Transylvania, yeast

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Comments

  1. Jelena says

    August 27, 2014 at 8:23 am

    Great looking chimneys! I liked and pinched your toilet roll tube idea .

    Reply
    • Korena in the Kitchen says

      August 27, 2014 at 9:04 pm

      It worked well, right? I can’t take credit for it though 😉

      Reply
  2. Mary Grace says

    August 27, 2014 at 9:17 am

    Those look so cool! I have NEVER hear of them before. (Not surprising being from Canada.) I will have to ask my mom if we can try them next time we have a family bon fire!

    Reply
    • Korena in the Kitchen says

      August 27, 2014 at 9:04 pm

      I definitely want to try them over a fire!

      Reply
  3. Rebecca says

    August 27, 2014 at 2:43 pm

    They came out so well! I like the idea of using cardboard tube too, much more practical and purchasing 4 rolling pins.

    Reply
    • Korena in the Kitchen says

      August 27, 2014 at 9:08 pm

      Haha, exactly!

      Reply
  4. swathiiyer says

    August 27, 2014 at 8:20 pm

    Beautiful, I like the idea of baking it in paper mold.

    Reply
  5. rise of the sourdough preacher says

    August 27, 2014 at 11:14 pm

    Korena this is beautiful!!!
    Such a shame I missed on this challenge…having had an accident on my holidays I had to be quiet for a little time due to a minor back problem for which I have been on injury leave…this is one of my dream cakes!!!!
    You did a wonderful work *_*
    Have a lovely day
    Lou

    Reply
  6. Anita says

    August 28, 2014 at 2:42 am

    Hello Korena,
    these “Kurtoskalacs chimney cakes” must be such a fun to make and bake. And eat eventually!

    I hope your back feels much better now…

    Thank you for this tutorial.

    Reply
  7. giramuk says

    August 28, 2014 at 5:43 am

    Korena, I always love the stuff you make! They always look so beautiful and delicious!! I think making these for a campfire is such a great idea! I can’t wait to make these at home sometime soon.

    Reply
  8. chef mimi says

    August 28, 2014 at 6:27 am

    Unbelievable!!! You are so incredibly talented. I love that you used toilet paper tubes! Whatever works!!!

    Reply
  9. Evelyn says

    August 29, 2014 at 9:04 am

    Oh YUM!!! Blackberries are my favorite! These look soooo good!

    Reply
  10. balicravings says

    February 6, 2015 at 7:00 am

    love it! beautiful

    Reply

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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