Kürtőskalács Recipe: How to Make Hungarian Chimney Cake at Home

Kürtőskalács, also known as Hungarian chimney cake, is one of the most iconic street foods in Central Europe. Crispy on the outside, soft and fluffy on the inside, this spiral-shaped sweet bread is coated in sugar and cinnamon, creating a caramelized crust that makes it absolutely irresistible.

Traditionally baked over an open flame and wrapped around a wooden cylinder, Kürtőskalács can also be made at home with simple tools and a regular oven. The result is a beautifully golden pastry with a delicate aroma and a unique texture that’s both crunchy and tender.

Perfect as a sweet snack, dessert, or special treat, this recipe brings a taste of Hungarian tradition straight to your kitchen.

What Is Kürtőskalács?

Kürtőskalács is a yeasted dough wrapped around a cylinder, baked until golden, and coated in sugar that caramelizes during cooking.

The name literally means “chimney cake”, referring to its hollow, cylindrical shape. While cinnamon sugar is the most classic coating, variations can include nuts, cocoa, or coconut.

Tips for Perfect Chimney Cake

• For the best texture, make sure the dough is well kneaded and fully risen before shaping.
• Turning the rolls during baking helps achieve an even golden color.
• Coating with sugar while the cake is still hot helps create that classic caramelized crust.

Frequently Asked Questions

What is Kürtőskalács?

Kürtőskalács is a traditional Hungarian sweet bread, also known as chimney cake, characterized by its cylindrical shape and caramelized sugar coating.

Can I make chimney cake without a special mold?

Yes. You can easily recreate the shape by wrapping foil and parchment paper around a rolling pin or any heatproof cylinder.

What toppings can I use?

Besides cinnamon sugar, you can use chopped nuts, cocoa powder, coconut flakes, or even chocolate spread.

Is Kürtőskalács the same as trdelník?

They are similar, but Kürtőskalács is Hungarian, while trdelník is more common in Slovakia and the Czech Republic. The dough and preparation can vary slightly.

How to Store Kürtőskalács

Kürtőskalács is best enjoyed fresh, when the outside is still crispy. You can store leftovers at room temperature for up to 1 day, covered loosely to prevent them from drying out too much. To refresh, warm them briefly in the oven to restore some of the crispness.

How to Freeze Kürtőskalács

You can freeze the baked chimney cakes for up to 1 month. Let them cool completely, wrap them tightly, and freeze. Reheat in the oven before serving.

Alternatively, you can freeze the dough after the first rise and thaw it in the refrigerator before shaping.

How to Make Kürtőskalács

Step 1

Step 1

In a large bowl, combine the flour with half of the milk, the egg, and the yeast. Start mixing using a fork or a stand mixer fitted with a dough hook.

In a large bowl, combine the flour with half of the milk, the egg, and the yeast. Start mixing using a fork or a stand mixer fitted with a dough hook.

Add the remaining milk and continue mixing until a smooth dough begins to form.

Transfer the dough onto a lightly floured surface and knead energetically until it becomes smooth and elastic.

Gradually incorporate the softened butter, adding it little by little and kneading continuously until fully absorbed.

Add the salt and knead for a few more minutes.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise for about 1½ hours, or until doubled in size.

Step 2

Step 2

Add the remaining milk and continue mixing until a smooth dough begins to form.

Divide the dough into three equal portions. Roll each portion into a long rope and let them rest for about 10 minutes, covered with a cloth.

Prepare your molds by wrapping aluminum foil around a rolling pin or metal cylinder, then covering it with parchment paper and brushing with melted butter.

Roll out each rope into a long strip and wrap it around the mold, slightly overlapping the edges.

Brush with melted butter and coat generously with granulated sugar.

Step 3

Step 3

Transfer the dough onto a lightly floured surface and knead energetically until it becomes smooth and elastic.

Bake in a preheated oven at 220°C (430°F), turning occasionally to ensure even browning.

Step 4

Step 4

Gradually incorporate the softened butter, adding it little by little and kneading continuously until fully absorbed.

Once baked, brush again with melted butter and roll in sugar mixed with cinnamon.

Let cool slightly before serving.