Kürtöskalács is a delicious pastry that originated in Hungary and is now popular among dessert lovers worldwide. This classic treat, often called chimney cake, is made by rolling a length of dough over a cylinder-shaped cooking spit, coating it with sweetness, and toasting it above a naked flame until it turns golden brown. However, you can also prepare it in an oven. in this article we have a Chimney Cake Recipe,
Kürtöskalács has a crunchy outside and a velvety, puffy center and is frequently flavored with cinnamon or other fragrant spices. It can be eaten or stuffed with salty or sugary fillings.
Despite its unknown origins, this sweet treat has a long history of being linked to Hungarian food. In addition, it has become a popular snack on the streets and vacation destinations, regularly appearing on bakery and café menus and at events and shows around Europe.
A popular dessert baked on an outdoor barbecue, chimney cake is also a well-known street dish. If you don’t have a place to grill, you can also prepare variations cooked in an oven and grilled, which are excellent.
Top Tips for a Home-made Chimney Cake Recipes
The standard Transylvanian dishes served as the basis for this recipe. Make real kürtskalács with ease. To complete the task, follow the instructions below at home.
Simple to Prepare at Home:
Since only some people are privy to a burning flame and a wooden spit, this recipe has been modified for cooking at home. You only require an oven, some hardwood rolling pins, or unused canned goods.
This recipe produces delicate, puffy cakes with the ideal crispy top. Excellent texture.
you could have the toppings any way you like and customize them to your preferences. Use anything like cinnamon, simple sweetness, coconut granules, or sparkles.
Options for Dipping Sauces, Garnishes, and Stuffing:
Chimney cakes are excellent when dipped, stuffed, or eaten independently. You may break off tiny bits of the cinnamon-sweetened curls and eat them alone, or you can coat them in your preferred sauces. Hot fudge, salted caramel sauce, butterscotch, or berry sauce are excellent ice cream cones toppings.
The recessed nature of chimney cakes creates a sumptuous dessert when stuffed. Both delicious options include delicate fluffy cream and the ice cream of your choice. They can be garnished with sparkles or minced nuts after being filled and sauced.
Materials & Tools Necessary
Original chimney cakes are cooked on spinning wooden spits on glowing coals. This recipe has been modified for domestic cooking, and all ingredients and equipment are available offline or online:
Wooden Rolling Pins:
These should have a diameter of 1.5 to 2 inches and a length of 14 to 15 inches. Ensure the pins don’t include any plastic or other elements susceptible to melting in the oven. Using traditional wood pins with slender handles is suitable for this purpose. This results in putting them on the surface simpler. French rolling pins sometimes move off the cooking sheet. Therefore, many refrain from using them.
Aluminum foil should cover all wooden pins to keep the dough from clinging to them. It makes taking out the baked cakes simpler.
- Second Choice: Rolling pins can be swapped out for empty beer bottles, which are a great choice. Take huge, tall beer bottles, and rinse them thoroughly before using them.
- Pastry cones: They are required as a mold when creating chimney cones out of stainless steel. As a second option, you could form a cone from aluminum foil and use that as the base.
- Complete Ingredients:Most families have all of the ingredients needed for this dish. To have the ideal kürtskalács, you will need the following:
- Regular Flour: All-purpose regular flour is required for this recipe. Adding bread flour will result in a too-hard dough. Thus, it is not advised so. For this recipe, flour that rises independently is not appropriate because the yeast will be used in place of it as an ingredient for raising.
- Yeast: The dough’s growing ingredient is yeast. Because it produces the best rise, I like to use fresh yeast. To make things easier, you may also use quick dry yeast.
- Suger: For a sweeter cake, add more sugar or other sweeteners. Pure sugar is used. Since sugary garnishes will be placed on top, you do not require a lot of sugar in the dough.
- Milk: Milk serves to render the dough especially flavorful and soft. Although semi-skimmed or skimmed milk is acceptable, many recipes advise choosing full-fat milk. You can also utilize milk made from plant substitutes.
- Butter: Added to the dough to give it flavor while creating it particularly soft. To achieve the best results, use unsalted cooking butter. Be sure to use the butter once it has cooled to ambient temp.
- Eggs: This recipe calls for big eggs. Before applying, make sure they are warm. Additionally, spare yolks from eggs can be utilized to produce egg wash to glaze the cakes.
- Salt: Salt is used to harmonize the flavors. Use quality salt as the best option.
- Optional Choice: Vanilla essence is optional, but it gives the dough a beautiful, pleasant taste and is therefore recommended. For a richer flavor, you may additionally employ vanilla bean extract.
The Procedure for Baking Chimney Cake
- Combine yeast, warm milk, and one tablespoon of sugar in a tiny bowl. Once thoroughly combined, let the combination sit for 10 minutes to foam up.
- Combine the remaining sugar, the yeast combination, the warmed butter, the eggs, the salt, and the juice of one lemon in a larger bowl. Use a wooden spoon or a stand blender to blend everything. The flour should be added to the wet combination and combine until it looks like dough.
- If you’re using your hands to work into the dough, gently flour it and knead until it’s no more gooey and bounces back when you probe it with your finger.
- The dough should be greased with oil in a big bowl. Use wrapping paper to protect. Allow the proof to rise for at least Let the dough grow for 45 minutes or until it has doubled in size.
- When the dough has been proofed, shape it into a 1.5-inch-thick rectangular form. Slice four similar strips using a knife.
- Each dough strip should be rolled into a long spin about an inch thick using fingertips. The length of each spin should be between 20 and 25 inches.
- The dough should be flattened, and the swirls should cling together by rolling the pin around several times while giving minimal force. For the rest of the chimney cakes, follow the procedure.
- 350 degrees Fahrenheit should be used for oven temperature.
- To make the chimney cakes stick, use gentle pressure as you slide the cakes through sugar alone. Make sure to coat all sides equally. It facilitates the stunning caramelization that will be visible on the exterior.
- Set the rolling pins containing the chimney cakes over a wider tray. The hooks should be placed there to prevent the chimney cakes from touching the tray’s bottom.
- After 10 minutes of baking, flip the rolling pins over. Continue heating for 10 minutes or until the top is golden brown.
- Spread your preferred toppings over the chimney cakes while they are hot shortly after cooking.
- Serve right away. The sweets strips should be removed to begin eating. Cut off little pieces so you can eat easily!
Practical Hints to Make the Best Chimney Cakes
- Only apply fresh yeast while preparing this recipe for optimum outcomes.
- Check that all components are at ambient temperature before use because cold components may hinder the dough’s expansion.
- To make the dough more workable, use one or two warm tablespoons of water if it is too dry and stiff and Carefully knead the dough to have a puffy and crunchy texture.
- If you cannot find a chimney cake mold, you can substitute a metal cone or a wooden stick.