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Hungarian Chimney Cake - Kürtőskalács (Oven Baked)


  • 500 g flour
  • 100 g margarine
  • 2 tbsp icing sugar
  • 1 tbsp active dry yeast
  • 250 ml milk lukewarm
  • a pinch of salt
  • 1 egg
  • A mixture of sugar and cinnamon powder


  • Specific rolling pin for molding the cake while cooking on open fire (in this case, I use regular rolling pin, take off the handles, and wrap the pin with double duty aluminum foil. You can also use bottles, coffee can, etc as long as it's cylinder and wrap nicely with double duty foil).
  • Mix salt, flour, icing sugar well, and make a well in the center
  • Sprinkle lukewarm milk with yeast and let it bloom, then pour yeast mixture into the center of the flour mixture.
  • Add in margarine and egg, knead well
  • Cover dough with clean towel and let rest for 1 1/2 to 2 H long
  • Brush your wrapped pin with oil.
  • While you can work on the dough as you would do pretzel, by making a long rope and then wrapping it around the mold, I prefer rolling it flat and then with a pizza cutter I cut spiraling as shown on picture.
  • Then pull out one end and start attaching/wrapping the dough onto the oiled mold.
  • Let rest for 20 minutes and preheat your oven to 200 C
  • Brush wrapped dough with an extra egg, then sprinkle cinnamon sugar generously, coating all over.
  • Bake for 15-20 minutes either standing up or laying down (not forgetting to turn it once awhile so it would bake evenly)