Hungarian Kürtőskalács (Chimney Cakes)

Kürtőskalács are to Hungary what funnel cakes are to the United States. Vendors cook kürtőskalács on a spit over open coals and usually sell them hot as street food at fairs or festivals. Customers can choose from a variety of toppings including cinnamon, crushed Oreos, sprinkles, nuts, and fruity pebbles. While they are most readily available in Budapest, the capital of Hungary and a highly popular tourist destination, different versions of kürtőskalács exist throughout Europe. In Slovakia and the Czech Republic, many people love a variation called trdelník that leaves off the sugar glaze. Others prefer chimney cones, which they can stuff with chocolate like pain au chocolat or eat as an ice cream cone. Although most people do not have the equipment necessary for street-style kürtőskalács, here is a creative way to make this special treat at home using rolling pins or oven-safe cans. 

Equipment:

• 1-4 rolling pins (the more the merrier) or oven-safe cans
• aluminum foil
• 1 deep tray
• 1 small bowl
• 1 large mixing bowl/stand mixer

Ingredients:

• 4 cups all-purpose flour
• ¾ teaspoons instant dry yeast
• ¾ teaspoons baking soda
• 3 tablespoons powdered sugar
• 1 ¾ cup lukewarm water
• 1 whole egg
• 2 egg yolks
• 1 tablespoon melted butter
• pinch of salt
• zest from one large lemon
• 1 ½ cup granulated sugar
• 2 tablespoons cinnamon (or another topping of your choice such as crumbled oreos, nuts, sprinkles, etc.)
• ½ cup melted butter 

Instructions:

1. Roll the dough into a rectangular shape about 1.5 inches in thickness. Use a knife to cut 4 equally-sized strips. If you want a larger number of shorter chimney cakes rather than four long ones, or if your rolling pins are not long enough, you can cut the dough into more strips. 
2. Stretch out the strips of dough until they are about ½ inch in width.
3. Cover your rolling pins entirely in aluminum foil, including the handles.
4. Wrap one of the dough strips around one of your foil-covered rolling pins, while applying a little pressure to flatten the dough and make the swirls stick together. Repeat the process for the remaining coils.
5. Roll the chimney cakes through about ½ cup granulated sugar, pressing gently to help the sugar stick. Ensure that all sides are covered evenly so that beautiful caramelization will appear on the outside.
6. Place the rolling pins on top of a deeper tray. The handles should rest on the edges of the tray so that the chimney cakes do not touch the bottom of the tray.
7. Bake for 10 minutes or until one side of the chimney cake is golden. Then, rotate the rolling pins on the other side and bake for another 10 minutes or until it is golden brown.
8. Brush the hot chimney cakes in melted butter. Then, roll them in a mixture of 1 cup granulated sugar and 2 tablespoons cinnamon or another topping of your choice. Serve immediately.

   

Suggestions:

• If you are feeling especially adventurous, you can turn Kürtőskalács into an ice cream cone. Simply swirl the dough around a can and twist the coil into a point at one end. Bake with the can standing up. After you have finished decorating your chimney cones, fill them with ice cream.

Talas, Greta. “Hungarian Chimney Cake Recipe (Kürtőskalács).” One Sweet Harmony, 8 Jan. 2023, onesweetharmony.com/chimney-cake-recipe/#Sweet_Sugary_Topping.

Photo Credits: Jericho Church; www.tripadvisor.com/LocationPhotoDirectLink-g189417-d14895944-i331283117-Chimney_Cake_Roll-Heraklion_Crete.html;

www.hungarianconservative.com/articles/culture_society/the-history-of-kurtoskalacs-trdelnik-prague-budapest/