Chimney cake, also known as Kürtőskalács, is a traditional Hungarian pastry that has captured the hearts and taste buds of people around the globe. Its unique shape and irresistible flavor make it a favorite treat for those seeking a sweet indulgence with a hint of nostalgia.
What is Chimney Cake?
Imagine a delicate spiral of sweet dough, baked to golden perfection and coated with a tantalizing blend of sugar and cinnamon. The result is a crispy, caramelized exterior that gives way to a soft and fluffy interior, creating a heavenly contrast of textures in every bite.
Ingredients You’ll Need:
For the Dough:
- Whole Milk: Whole milk adds richness and moisture to the dough. It helps create a tender and flavorful pastry while providing essential nutrients for yeast activation.
- All-Purpose Flour: All-purpose flour forms the base of the dough. It provides structure and texture to the chimney cake, giving it a soft and chewy interior while allowing it to crisp up on the outside during baking.
- Granulated Sugar: Granulated sugar sweetens the dough, adding a subtle sweetness to the pastry. It also aids in yeast activation and contributes to the caramelization of the exterior during baking, giving the chimney cake its characteristic golden color.
- Rapid Rise or Instant Yeast: Rapid rise or instant yeast helps leaven the dough, causing it to rise and become light and airy. This creates a soft and fluffy texture in the finished chimney cake.
- Kosher Salt: Kosher salt enhances the flavor of the dough, balancing out the sweetness of the sugar. It also helps strengthen the gluten structure, giving the chimney cake a better texture and crumb.
- Unsalted Butter: Unsalted butter adds richness and flavor to the dough. It contributes to the tender texture of the chimney cake while imparting a buttery aroma and taste.
- Large Egg Yolks: Large egg yolks enrich the dough, adding moisture, richness, and a golden color. They also help bind the ingredients together and create a smooth and cohesive dough.
- Vanilla Extract: Vanilla extract adds a subtle flavor and aroma to the dough. It enhances the overall taste profile of the chimney cake, making it more delicious and fragrant.
For the Topping:
- Granulated Sugar: Granulated sugar is used in the topping to add sweetness and create a crunchy caramelized crust on the chimney cake during baking. It adds texture and flavor to the finished pastry.
- Ground Cinnamon: Ground cinnamon adds warmth and spice to the topping. It enhances the flavor of the chimney cake, adding depth and complexity to its taste profile.
Serving Options:
- Caramel Sauce: Caramel sauce adds richness and sweetness to the chimney cake. It provides a luxurious topping that complements the flavors of the pastry and adds indulgence to the dessert.
- Hot Fudge Sauce: Hot fudge sauce adds decadence and richness to the chimney cake. It provides a creamy and chocolatey topping that enhances the dessert’s flavor and makes it even more delicious.
- Whipped Cream: Whipped cream adds lightness and creaminess to the chimney cake. It provides a refreshing topping that balances out the sweetness of the pastry and adds a delightful texture contrast.
- Ice Cream: Ice cream adds indulgence and decadence to the chimney cake. It provides a cool and creamy accompaniment that complements the warm and crispy pastry, creating a perfect dessert combination.
- Sprinkles: Sprinkles add color and fun to the chimney cake. They provide a playful and festive topping that enhances the visual appeal of the dessert and makes it more enjoyable to eat.
- Coconut Flakes: Coconut flakes add texture and flavor to the chimney cake. They provide a crunchy and tropical topping that adds depth and complexity to the dessert’s taste profile.
- Crushed or Flaked Almonds: Crushed or flaked almonds add nuttiness and crunch to the chimney cake. They provide a delicious and satisfying topping that enhances the texture and flavor of the pastry.
Step by Step Directions:
Step 1: Prepare the Dough
- Begin by warming the whole milk in a small microwave-safe bowl until it reaches a temperature between 100ºF to 110ºF, which should take about 30 seconds.
- Pour the warmed milk into the bowl of a stand mixer. Add the all-purpose flour, granulated sugar, rapid rise or instant yeast, and kosher salt to the bowl.
- Attach the dough hook to the stand mixer and mix the ingredients on low speed until the flour is fully incorporated, which should take about 2 minutes. Ensure to scrape down the sides of the bowl as needed during mixing.
- Melt 3 tablespoons of unsalted butter in a separate microwave-safe bowl, and then add the melted butter along with the egg yolks to the dough mixture. Continue mixing until the dough becomes smooth and elastic, which should take around 10 minutes on medium speed.
Step 2: Let the Dough Rise
- Coat a large bowl with cooking spray or butter to prevent sticking. Transfer the dough to the greased bowl and flip it to ensure both sides are coated.
- Cover the bowl with a clean towel and place it in a warm spot to allow the dough to rise. Let it double in size, which usually takes about 1 hour.
Step 3: Prepare the Rolling Pin
While the dough is rising, cover a wooden rolling pin (straight-sided or tapered) that is approximately 20 inches long with aluminum foil, ensuring the foil completely covers the rolling pin.
Step 4: Preheat the Oven
Preheat your oven to 375ºF and position a rack in the middle of the oven.
Step 5: Shape and Bake the Chimney Cakes
- Melt 3 tablespoons of unsalted butter and brush it over the foil-covered rolling pin to prevent sticking.
- Divide the risen dough into 4 equal pieces, each weighing a little less than 4 ounces.
- Roll one piece of dough into a long rope approximately 2 1/2 feet long and 1/2-inch wide.
- Starting at one end of the prepared rolling pin, tightly coil the dough rope around the rolling pin 4 to 5 times, ensuring to tuck and pinch the top and bottom of the rope onto itself.
- Repeat the coiling process with a second piece of dough on the other side of the rolling pin, without overlapping the dough strips.
- Use gentle pressure to press the strips of dough together by rolling the rolling pin lightly on the work surface.
- Brush additional melted butter over the surface of the dough.
- In a small bowl, whisk together granulated sugar and ground cinnamon. Sprinkle this mixture over the dough, rotating the rolling pin to coat the dough evenly.
- Place the foil-covered rolling pin on a 9×13-inch baking pan, resting the handles on the short sides of the pan. Bake the chimney cakes for 10 minutes until they become slightly puffy and golden.
- Remove the pan from the oven and rotate it to ensure even baking. Continue baking for another 10 minutes or until the chimney cakes turn golden brown.
- Once baked, microwave the remaining 2 tablespoons of unsalted butter until melted. Brush the melted butter over the baked chimney cakes and sprinkle them with more cinnamon-sugar.
- Allow the cakes to cool slightly before carefully sliding them off the rolling pins. Let them cool further before serving.
Step 6: Serve and Enjoy
- Serve the chimney cakes warm, accompanied by warm caramel sauce, hot fudge sauce, whipped cream, ice cream, sprinkles, coconut flakes, or crushed almonds for dipping or filling as desired.
Notes
Here are some tips to ensure your chimney cake turns out perfect every time:
– Allow the dough to rise in a warm, draft-free place for the best results.
– Ensure the cylindrical molds are well-greased to prevent sticking.
– Experiment with different toppings such as nuts or chocolate for a creative twist.
– Serve the chimney cakes warm for the ultimate indulgence.
– Store any leftover chimney cakes in an airtight container to maintain freshness.
Storage Tips
To preserve the delightful flavors of chimney cake, store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in the oven for a few minutes until warm and crispy.
Nutrition Information
Nutrition Information for Chimney Cake (per serving, approximately 1 piece):
- Calories: Around 200-300 calories
- Total Fat: 5-10 grams
- Saturated Fat: 2-4 grams
- Trans Fat: 0 grams
- Cholesterol: 0-10 milligrams
- Sodium: 100-200 milligrams
- Total Carbohydrates: 30-40 grams
- Dietary Fiber: 1-3 grams
- Sugars: 10-20 grams
- Protein: 4-6 grams
Serving Suggestions
Elevate your chimney cake experience with these serving suggestions:
– Drizzle on Caramel Sauce: The rich and velvety caramel adds a luscious sweetness to every bite.
– Indulge in Hot Fudge Sauce: Decadent and chocolatey, this sauce takes chimney cake to new levels of indulgence.
– Top with Whipped Cream: Light and airy, whipped cream complements the crispy exterior of chimney cake perfectly.
– Pair with Ice Cream: A scoop of your favorite ice cream adds a cool contrast to the warm and crunchy chimney cake.
– Sprinkle on Some Goodies: Add a pop of color and texture with sprinkles, coconut flakes, or crushed almonds for a delightful finishing touch.
What Other Substitute Can I Use in Chimney Cake?
For those looking to put a unique twist on the classic chimney cake, consider these flavorful substitutes:
– Nutella: Swap out the cinnamon-sugar coating for a generous spread of Nutella for a rich and chocolatey treat.
– Fruit Preserves: Fill the center of the dough with your favorite fruit preserves before baking for a burst of fruity goodness.
– Cream Cheese Filling: Create a creamy filling by mixing cream cheese with sugar and vanilla extract to spread on the dough before shaping.
– Maple Glaze: Drizzle warm chimney cakes with a sweet and sticky maple glaze for a cozy and comforting flavor.
– Almond Butter: Spread almond butter on the dough before rolling it in cinnamon-sugar for a nutty and savory twist.
Chimney Cake Recipe
Equipment
- Stand mixer with dough hook attachment
- Microwave-safe bowls
- Wooden rolling pin (straight-sided or tapered)
- Aluminum foil
- Large bowl
- Clean towel
- Cooking spray or butter for greasing
- Baking pan (9×13-inch)
- Pastry brush
- Small bowl for mixing cinnamon sugar
Ingredients
FOR THE DOUGH:
- 8 tablespoons unsalted butter divided
- 1 1/4-ounce packet rapid rise or instant yeast
- 2 large egg yolks
- Cooking spray or butter for coating the bowl
- 1 3/4 cups all-purpose flour
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon / 15g Vanilla extract
- ½ teaspoon /3g Salt
FOR THE TOPPING:
- 1 tablespoon ground cinnamon
- 1/2 cup granulated sugar
SERVING OPTIONS:
- Whipped cream
- Sprinkles
- Coconut flakes
- Ice cream
- Caramel sauce
- Almond crushed or flakes
- Hot fudge sauce
Instructions
Step 1: Prepare the Dough
- Begin by warming the whole milk in a small microwave-safe bowl until it reaches a temperature between 100ºF to 110ºF, which should take about 30 seconds.
- Pour the warmed milk into the bowl of a stand mixer. Add the all-purpose flour, granulated sugar, rapid rise or instant yeast, and kosher salt to the bowl.
- Attach the dough hook to the stand mixer and mix the ingredients on low speed until the flour is fully incorporated, which should take about 2 minutes. Ensure to scrape down the sides of the bowl as needed during mixing.
- Melt 3 tablespoons of unsalted butter in a separate microwave-safe bowl, and then add the melted butter along with the egg yolks to the dough mixture. Continue mixing until the dough becomes smooth and elastic, which should take around 10 minutes on medium speed.
Step 2: Let the Dough Rise
- Coat a large bowl with cooking spray or butter to prevent sticking. Transfer the dough to the greased bowl and flip it to ensure both sides are coated.
- Cover the bowl with a clean towel and place it in a warm spot to allow the dough to rise. Let it double in size, which usually takes about 1 hour.
- Step 3: Prepare the Rolling Pin
- While the dough is rising, cover a wooden rolling pin (straight-sided or tapered) that is approximately 20 inches long with aluminum foil, ensuring the foil completely covers the rolling pin.
Step 4: Preheat the Oven
- Preheat your oven to 375ºF and position a rack in the middle of the oven.
Step 5: Shape and Bake the Chimney Cakes
- Melt 3 tablespoons of unsalted butter and brush it over the foil-covered rolling pin to prevent sticking.
- Divide the risen dough into 4 equal pieces, each weighing a little less than 4 ounces.
- Roll one piece of dough into a long rope approximately 2 1/2 feet long and 1/2-inch wide.
- Starting at one end of the prepared rolling pin, tightly coil the dough rope around the rolling pin 4 to 5 times, ensuring to tuck and pinch the top and bottom of the rope onto itself.
- Repeat the coiling process with a second piece of dough on the other side of the rolling pin, without overlapping the dough strips.
- Use gentle pressure to press the strips of dough together by rolling the rolling pin lightly on the work surface.
- Brush additional melted butter over the surface of the dough.
- In a small bowl, whisk together granulated sugar and ground cinnamon. Sprinkle this mixture over the dough, rotating the rolling pin to coat the dough evenly.
- Place the foil-covered rolling pin on a 9×13-inch baking pan, resting the handles on the short sides of the pan. Bake the chimney cakes for 10 minutes until they become slightly puffy and golden.
- Remove the pan from the oven and rotate it to ensure even baking. Continue baking for another 10 minutes or until the chimney cakes turn golden brown.
- Once baked, microwave the remaining 2 tablespoons of unsalted butter until melted. Brush the melted butter over the baked chimney cakes and sprinkle them with more cinnamon-sugar.
- Allow the cakes to cool slightly before carefully sliding them off the rolling pins. Let them cool further before serving.
Step 6: Serve and Enjoy
- Serve the chimney cakes warm, accompanied by warm caramel sauce, hot fudge sauce, whipped cream, ice cream, sprinkles, coconut flakes, or crushed almonds for dipping or filling as desired.
Notes
- – Allow the dough to rise in a warm, draft-free place for the best results.
- – Ensure the cylindrical molds are well-greased to prevent sticking.
- – Experiment with different toppings such as nuts or chocolate for a creative twist.
- – Serve the chimney cakes warm for the ultimate indulgence.
- – Store any leftover chimney cakes in an airtight container to maintain freshness.
Frequently Asked Questions
Q1. Can I freeze leftover chimney cake?
Yes, you can freeze leftover chimney cake for up to 1 month. Simply wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. To reheat, thaw at room temperature and warm in the oven.
Q2. Is chimney cake gluten-free?
Traditional chimney cake recipes contain flour, making them unsuitable for those with gluten sensitivities. However, you can experiment with gluten-free flour blends as a substitute.
Q3. Can I make chimney cake without eggs?
While eggs add richness to the dough, you can omit them for a slightly different texture. Increase the amount of butter or milk to maintain the dough’s consistency.
Q4. What equipment do I need to make chimney cake?
To make chimney cake, you will need cylindrical molds, a mixing bowl, a saucepan, and a pastry brush.
Q5. Can I add savory fillings to chimney cake?
While traditional chimney cake is sweet, you can experiment with savory fillings like cheese, herbs, or spices for a unique flavor profile.
Q6. How long does it take to make chimney cake from start to finish?
On average, making chimney cake takes about 2-3 hours, including dough preparation, rising time, baking, and coating.
Conclusion
As I take my last bite of the scrumptious chimney cake, I am filled with a sense of satisfaction and joy from this culinary adventure. The magical journey of creating and savoring this delightful treat has truly been a remarkable experience.
Whether enjoyed as a cozy snack on a rainy day or shared with loved ones during a festive gathering, chimney cake has a way of bringing people together through its irresistible charm and delectable flavors.
Indulge in the wonder of chimney cake and let its enchanting taste transport you to a world of sweetness and delight. Embark on your own journey of baking this iconic pastry, and savor each moment as you experience the magic of chimney cake firsthand.
