What is a chimney cake?
Kürtőskalács (Chimney Cake) is a dessert made from yeasted dough that is wrapped around a rolling pin and traditionally baked over an open fire, though it can also be prepared in the oven. While baking, the pastry is rotated, allowing the sugar on the surface to caramelize and form its characteristic crispy crust, while the inside remains soft and light.
Kürtőskalács or trdelník?
Trdelník and kürtőskalács are essentially the same type of pastry—a sweet yeasted dough wrapped around a stick or rolling pin and baked until crisp. They differ mainly in name and origin:
- Trdelník is most commonly associated with the Czech Republic and Slovakia,
- Kürtőskalács is linked to Hungarian cuisine and Transylvania,
- Baumstriezel is the name used in Austria and Germany, and
- Chimney cake is the English name for this dessert.
Coating and filling ideas
The possibilities are practically endless, but here are a few of our favorites and some inspiration from Christmas markets:
- Sugar + cinnamon – the most traditional option.
- Finely chopped nuts – hazelnuts, walnuts, or almonds add crunch and flavor.
- Cocoa or chocolate powder – gives the sugar a always-popular chocolate twist.
- Chocolate sauces – drizzle with homemade chocolate sauce after baking for true chocoholics.
- Fruit sauces – perfect for fans of fresh and fruity flavors. Can be added inside or served on the side.
- Ice cream + sauces – a warm chimney cake pairs wonderfully with ice cream (vanilla, chocolate, strawberry) and hot sauces, making it a dessert suitable even for warm days.
- Nutella or chocolate spread – a simple and very popular filling.
Storing
Chimney cake is best enjoyed fresh—still warm, just baked, with a soft interior and a crispy exterior. We don’t recommend storing it, as the texture will change.
If you don’t eat it right away, you can keep it at room temperature (in a sealed bag or under a cover) for up to 1 day. Over time, the exterior will become less crispy, and the interior may lose some of its softness.
How to make Chimney Cake (Kürtöskalács) at home (video)
Watch this short video to master making Chimney Cake at home.
Next, try these delicious yeasted treats
- Sticky Cinnamon Rolls
- Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Easter Bunny Cinnamon Rolls
- Savory Bread Rolls with Crispy Pork Lard
- Pistachio Chocolate Rolls
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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Dough preparation
Place the flour, sugar, yeast, lukewarm milk, and egg into the bowl of a stand mixer (or use a large bowl and a hand mixer fitted with dough hooks). Start kneading. Knead on medium speed for 6–8 minutes, or until the dough is elastic and smooth and pulls away from the sides of the bowl. Add the butter and continue kneading for another 3–4 minutes, until the butter is fully incorporated and the dough once again pulls away from the bowl.
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Proofing
Cover the bowl with the dough with plastic wrap and let it rise at room temperature (22–25 °C / 72–77 °F) until the dough has visibly increased in size, about 1 hour.
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Shaping
Lightly flour the work surface. Divide the dough into four pieces. Roll each piece into a long strip about 10 cm (4 inches) wide, 50 cm (20 inches) long, and 0.5 cm (¼ inch) thick. Using a pizza cutter, cut this strip into three narrower strips. Wrap the rolling pin(s) with parchment paper, and cover the handles with aluminum foil to prevent them from darkening. Wrap the dough strips around the prepared rolling pin from start to finish, trimming the ends if needed for a neater shape. Roll the pin gently over the work surface a few times to ensure an even thickness.
TipInstead of a rolling pin, feel free to use used and cleaned cans. -
Cinnamon sugar
Add the sugar and ground cinnamon into a large baking tray and mix to combine. Roll the prepared dough in the mixture so it is evenly coated. Set aside for 10–15 minutes to rise slightly.
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Bake
Rest the handles of the rolling pin on the edges of the baking tray so that the pin is stable and does not touch the bottom of the pan. If you have several rolling pins, you can bake multiple rolls at the same time. Place in a preheated oven on the middle rack and bake for 12 minutes at 230 °C (450 °F), making sure to rotate the chimney cake every 3 minutes so it browns evenly. Serve while still warm. If desired, brush with chocolate spread or sprinkle with chopped nuts before serving.
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