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Hungarian

Kürtőskalács

This Transylvanian-Hungarian chimney cake is wrapped in a spiral around a wooden spit, roasted while turning, and finished with a crisp caramelized sugar crust. The inside stays soft and buttery, with the warm scent of cinnamon clinging to every layer.

Kürtőskalács — Hungarian — ChefSnap
1 hr 45 minsPrep
15 minsCook
8Serves
MediumDifficulty
520 kcal per serving10g protein 82g carbs 18g fat
Watch it made — KürtőskalácsWatch it madeFamily Friendly Cooking · 4:35

Ingredients

Method

  1. Crumble the fresh yeast into the lukewarm milk with 1 teaspoon of the sugar, stir, and let it stand for 10 minutes until foamy.
  2. Place the flour, remaining sugar, salt, and lemon zest in a bowl, then add the foamy yeast mixture, egg yolk, and melted butter.
  3. Knead for 8 to 10 minutes until the dough is smooth, elastic, and just slightly tacky.
  4. Cover the dough and let it rise in a warm place for about 1 hour, until doubled.
  5. Lightly butter two wooden kürtőskalács molds or heatproof wooden spits.
  6. Divide the dough into 2 pieces, roll each into a long strip about 1 cm thick, and wind each strip around a mold in a close spiral, slightly overlapping the edges.
  7. Roll the wrapped molds gently on the work surface so the spirals press together evenly, then let them rest for 15 minutes.
  8. Brush the dough generously with melted butter and roll it in the granulated sugar until evenly coated.
  9. Roast the cakes over glowing charcoal or on a rotisserie, turning constantly, for 10 to 15 minutes until puffed, deep golden, and the sugar has caramelized into a shiny crust.
  10. Mix the cinnamon with any remaining coating sugar and roll the hot kürtőskalács in it while the caramel is still tacky.
  11. Let the cakes cool for 2 minutes, then slide them carefully off the molds and serve warm.

Common questions

Can I substitute dry yeast for fresh yeast in Kürtőskalács?

Yes. Use about one-third the amount of active dry yeast by weight: for 20 g fresh yeast, use roughly 7 g active dry yeast. Dissolve it in the warm milk with sugar and wait until foamy before mixing the dough.

How long does Kürtőskalács dough need to rise, and how do I know it’s ready?

Plan on about 1 hour for the first rise in a warm spot, until the dough doubles. After shaping, rest the wrapped dough for 15 minutes before baking. It should feel puffy, elastic, and slightly airy, not dense.

What are the most common mistakes when making Kürtőskalács?

The biggest issues are hot milk killing the yeast, adding too much flour, and wrapping the dough too loosely. Also avoid skipping the butter brush and sugar coating, which help create the signature caramelized crust.

How should I store leftover Kürtőskalács?

Cool completely, then store at room temperature in a paper bag or loosely wrapped in foil for 1 day. For longer storage, freeze well wrapped for up to 1 month. Reheat briefly in a low oven to restore the exterior.

What is the best way to serve Kürtőskalács?

Serve it warm, soon after baking, when the sugar coating is crisp and aromatic. It’s excellent plain, but also works with extra cinnamon sugar, cocoa, chopped nuts, or a side of coffee, hot chocolate, or tea.