Known as kürtőskalács in Hungarian, these yeasted chimney cakes are easier to make than they look.
They're wonderful when served warm with a steaming cup of tea or coffee, and finished with a sprinkling of walnut, cinnamon and sugar.
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Yields:
8 serving(s)
Prep Time:
50 mins
Cook Time:
20 mins
Total Time:
1 hr 10 mins
Cal/Serv:
433
Ingredients
For the dough
450g
plain flour, plus extra to dust
7g
sachet fast-action dried yeast
25g
caster sugar
75g
unsalted butter, melted, plus extra to grease
175ml
milk
1
medium egg
To assemble
1-2 wooden or metal rolling pin(s), at least 4cm diameter
50g
unsalted butter, melted
25g
caster sugar
For the topping
40g
walnuts, see GH TIP
50g
caster sugar
1tsp.
ground cinnamon
Directions
Step 1For the dough, in the bowl of a freestanding mixer fitted with a dough hook, or in a large bowl with a wooden spoon, mix the flour, yeast, sugar and a large pinch of salt until combined. Add the melted butter, milk and egg and mix to make a dough.
Step 2Knead on medium speed for 3min, or until smooth. Alternatively, tip on to a work surface and knead by hand for 3min. Return to a greased bowl, if needed, and cover. Leave to rise in a warm place for 1-11/2hr, or until noticeably puffed.
Step 3Preheat oven to 210°C (190°C fan) mark 6-7. Tip the dough on to a work surface and roll into a rough 28 x 40cm rectangle. Slice lengthways into 2cm wide strips.
Step 4To assemble, tightly wrap a rolling pin in a double layer of foil and brush with some of the melted butter. Working 1 at a time, wrap the strips around the pin, slightly overlapping them and pressing the ends together where they meet. Carry on until the length of the pin is covered. Gently roll the wrapped pin a few times on the work surface to even out the dough slightly.
Step 5Brush the wrapped dough with some more melted butter and sprinkle over 1/2 the caster sugar. Place on a large baking sheet. Repeat process with second pin, if you have 1 (and place on same sheet). Bake for 15-18min, turning every few min, or until an even deep golden brown.
Step 6Meanwhile, make the topping. In the small bowl of a food processor, whizz all the ingredients until fairly fine (don’t whizz for too long or the mixture will become greasy). Empty into a large baking tray and shake to level.
Step 7As soon as the chimney cake(s) comes out of the oven, brush with more melted butter and quickly roll in the walnut topping, pressing it on to stick if needed. Carefully slice off the rolling pin(s) on to a wire rack. Repeat assembling and baking to make another chimney cake with remaining dough, if needed.
Step 8Break chimney cakes into smaller portions and serve warm or at room temperature.
TO STORE:
Once cool, keep in an airtight container at room temperature for up to 2 days.
GH TIP:
Walnuts in the topping are traditional, but you can replace with more caster sugar, if you prefer.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
