Looks like due to the pandemic situation, this winter we are left without our beloved Christmas markets and all the yummy food that comes with them. But don’t you worry, we have got your back! Here is a go-to tasty and easy chimney cake aka kürtőskalács recipe.
Year after year, we are counting the days until the opening of Budapest’s lovely Christmas markets. We cannot wait to walk under the fairy lights at Vörösmarty Square or in front of the Basilica with our loved ones, while everything smells like spicy mulled wine and cinnamon chimney cakes. It is the unmistakable scent that tells us: Christmas is on its way.
Although we have to face the fact that this year’s Christmas and Advent period is not going to be the same, this by no means means that we have to cancel all the good stuff. If you also agree that the Advent period cannot pass without chimney cakes, we encourage you to try this foolproof chimney cake recipe.
The delicious treat that is popular both in Hungary and Transylvania might seem difficult to make at first sight, but the following version of the recipe brought to you by Magyarorszagom can easily be made by anyone without special baking talents or equipment. You will only need a couple of aluminium beer cans to make your whole house smell like Christmas.
For the dough
500 g plain flour
1 egg yolk
20 g fresh yeast (not instant)
3 tbsp sugar
50 g butter
220 ml milk (at a lukewarm temperature)
pinch of salt
For the coating
6 tbsp melted butter
6 tbsp sugar
2 tsp cinnamon
2 tsp cocoa powder
Or anything else you fancy rolling your cakes in: chocolate shavings, coconut flakes, ground nuts, etc.
Plus, you will need some aluminium foil and aluminium beer cans (about 6).
- We are going to start with the dry ingredients: first, sift your flour and add the pinch of salt. Add the egg and the egg yolk, too.
- Mix the sugar with the milk and crumble the fresh yeast in with your fingers, then let it do its magic for a couple of minutes. After you see the mixture rise, pour it into your flour mixture.
- Combine everything well, then add the butter, too, and you can start kneading your dough. When you are ready, let the dough sit at a warm temperature, for at least half an hour but no longer than an hour (until it has doubled in size).
- While your dough is rising, prepare the beer cans: cover them evenly with foil and grease them with butter – do this very carefully, otherwise the dough is going to stick to the cans.
- After the dough is ready, divide it into 6 approximately equal pieces and start forming your chimney cakes. Roll each piece of the dough on a floured surface until it is approximately 5 mm thin, then cut it into 2 cm wide ribbons.
- Wrap the dough around the cans, but not too tightly. Carefully press the dough together by rolling it on your work surface.
- Grease the dough with butter and spread sugar on a tray, then roll your dough in it – this will give it a sweet and crispy layer.
- Place the cakes on a baking tray, not too close to each other, and put them in the preheated oven on 200 degrees Celsius. Bake them for about 12-14 minutes – it is highly recommended to turn them every 2 minutes until they are golden.
- When your chimney cakes are fully baked, roll them in the coating of your choice while they are still hot. Wait for them to cool a little bit (if you can) and then slide them off the cans.
Get yourself in the Christmas spirit and enjoy!
Read alsoRecipe of the week: poppyseed lütyü, a unique dessert from the Great Hungarian Plain
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