• Aaisha Fakih

Kürtöskalács Chimney Cake

The chimney cake (kürtős kalács) is a Szekler, Transylvanian and Hungarian dessert at the same time. Its origin has been the topic of arguments for many years, several legends can be connected to its story. Chimney cakes are characterised by an unmatched smell and aroma, and divinely sweet flavours. If you’d like to learn how to make it, you’re in the good place 😉

the chimney cake was named after the stovepipe, because it is called kürtőcső in Szeklerland. The resourceful Szeklers wanted to reuse the ember of the hardwood used for cooking and heating, so they put the burning ember on top of the stove or in front of the furnace, and baked the chimney cake.

Here is a recipe if you’d like to impress your guests with a unique dessert choice.

Kürtöskalács Chimney Cake

Prep Time: 1 hour 10 minutes Cook Time: 25 minutes

Cuisine: Hungarian Author: Aaisha


  • 1 kg of flour

  • 1 1/4 cup of butter

  • 7 tbsp of powdered sugar

  • 3 tbsp of yeast

  • 2 eggs

  • 2 egg yolks

  • 2 cups of warm milk

  • possible toppings: caster sugar, cinnamon, vanilla sugar, ground walnut, coconut flakes etc.

For the topping:

  • Approximately ½ cup (3½ oz) (100gm) sugar

For walnut sugar topping

  • About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about ½ cup (3½ oz) (100 gm) sugar

  • 2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon


  1. If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).

  2. You can use the other yeast types directly along with the flour.

  3. In a large bowl combine, flour, sugar, To this add eggs, egg yolks, milk, melted butter, and yeast Stir the mixture until it comes together to form a dough, and then knead for about five minutes.

  4. It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.

  5. Transfer to a well greased container

  6. Allow the dough to rise for 60 minutes at room temperature until doubled in volume

  7. Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.

  8. Make sure to cover the rolling pins very well. Brush them with melted butter.

  9. Check The risen dough after 60 minutes.

  10. 10.After the dough has doubled in size, roll it out and cut 1.5 centimetre wide strips. Wrap the strips around the buttered wooden dongs in a way that one layer slightly overlaps the next layer. Roll the dongs on the table so that the dough will be evenly spread. Then, roll the dough into the cinnamon sugar mixture (or whatever topping you chose to go for).

  11. Place in roasting pan and bake in a preheated moderately hot oven 375°F/190C/gas mark 5 for 25 minutes.

  12. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.

  13. When cake is done roll it in sugar again.

  14. If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.

  15. Tap the mold on a table top to release the cake and set it up right to cool.

If you enjoyed the recipe please don't forget to drop your comments.

42 views0 comments

Recent Posts

See All