Kürtőskalács (Chimney Cake): Hungary’s Spiraled Sweet Treat You Can Make at Home

Prep Time 40-50 min (+rise)

Cook Time 20-30 min

Calories 333 kcal/100g

If you’ve ever wandered the streets of Budapest, you’ve likely been entranced by the swirl of sweet scents wafting from open-air stands, where kürtőskalács, or chimney cake, spins and caramelizes to golden perfection over smoldering embers. With its crisp sugar crust and soft, buttery spiral, kürtőskalács is not just a dessert—it’s a magical experience, lovingly shared and always memorable.

A Slice of Festive Tradition

Originally from Transylvania, kürtőskalács has become a beloved emblem of Hungarian fairs, Christmas markets, and family celebrations. Traditionally baked outdoors on rotating spits over fire, it was once a highlight of village feasts and weddings. Now, thanks to creative home cooks, the magic of chimney cake can be recreated right in your own kitchen, no open flame required.

Ingredients

• 500 g (4 cups) all-purpose flour
• 75 g (1/3 cup) granulated sugar
• 2 large eggs
• 100 g (7 tbsp) unsalted butter (melted and cooled)
• 200 ml (3/4 cup + 1 tbsp) lukewarm milk
• 7 g (2¼ tsp) dry active yeast (or 20 g fresh yeast)
• 1 teaspoon vanilla extract (or 1 tbsp vanilla sugar)
• 1/2 teaspoon salt
• Zest of 1 lemon (optional, for aroma)

For Coating:

• 100 g (1/2 cup) sugar (traditional: caster sugar)
• 1 tablespoon ground cinnamon
• Extra melted butter for brushing

Optional Toppings:

• Finely chopped nuts (walnuts, hazelnuts, almonds)
• Cocoa powder
• Desiccated coconut

How to Make Kürtőskalács at Home

1. Prepare the Dough

1. In a small bowl, combine the yeast, one tablespoon sugar, and lukewarm milk. Let sit for 10 minutes until foamy.
2. In a large mixing bowl, combine flour, remaining sugar, salt, and lemon zest.
3. Add eggs, vanilla, melted butter, and the foamy yeast-milk mixture to the flour.
4. Knead the dough until it’s smooth, elastic, and just barely sticky (about 10 minutes by hand or with a dough hook).
5. Cover the bowl with a towel and leave in a warm place for about 1 hour, until doubled in volume.

2. Prepare for Home Baking

Traditional kürtőskalács is wrapped around wooden barrels and baked over fire. At home, you can use:

• Thick rolling pin (wooden)
• Heavy-duty paper towel tubes, wrapped in foil (for single-serve cakes)
• Clean glass bottles—also wrapped in foil

Grease the outside of your chosen “spit” well with oil or melted butter.

3. Shape the Chimney Cakes

1. Once the dough has risen, turn it out onto a lightly floured surface. Roll into a rectangle about 1/2 cm (1/4 inch) thick.
2. Cut the dough into long, 2-3 cm (1 inch) wide strips.
3. Wrap each strip around your greased, foil-covered rolling pin or form, overlapping slightly so it spirals up without gaps.
4. Gently press the dough to seal the seams.
5. Brush the entire surface with melted butter.

4. Coat and Bake

1. Sprinkle a generous amount of sugar over the buttered dough. Roll on a tray to evenly coat all sides.
2. If desired, mix cinnamon, nuts, or coconut with the sugar for extra flavor and texture.
3. Place the rolling pin or forms balanced across the rims of a deep roasting pan, so the cakes don’t touch the base. Alternatively, bake them upright, propped on oven-safe molds.
4. Bake in a preheated oven at 200°C (390°F), turning occasionally for even browning if possible (simply rotate after 6–7 minutes). Bake for a total of 12–16 minutes, until golden and the sugar is caramelized.

5. Finish and Enjoy

1. Immediately after baking, brush with a bit more melted butter and roll in your chosen coating (sugar-cinnamon, nuts, coconut, cocoa, etc.).
2. Carefully slide the chimney cake off the mold while still warm.
3. Serve while fresh and crisp—the texture is best the same day!

Pro Tips for Perfect Homemade Kürtőskalács

• For extra crunch, you can sprinkle an additional layer of sugar or topping after baking.
• Rolling pin or bottle not sticking? Grease and foil them well, and let the cake cool briefly before gently twisting off.
• No “spit” molds? Make smaller cakes by forming cylinders with doubled-up foil or oven-safe mugs as a base.
• Dough too sticky? Add a bit of flour, but don’t over-flour; softer dough yields fluffier cakes.
• Rotating in the oven simulates the traditional roll over open coals—rotate 2–3 times for even browning.

Frequently Asked Questions

Can I freeze chimney cake dough?
Yes! Let it rise once, punch down, and freeze wrapped in plastic. Thaw in the fridge, let re-rise, then proceed as usual.

Do I need a special kürtőskalács mold?
No—the improvised rolling pin, bottle, or foil tube works beautifully at home.

What’s the best topping?
Classic cinnamon sugar is most popular, but nuts, coconut, or even a sprinkle of cocoa are delicious.

How is kürtőskalács served?
Traditionally whole, for people to tear off pieces. It’s fun to fill the “chimney” with fruit, ice cream, or whipped cream for a modern twist.

Why We Love It

Chimney cake is not just a dessert—it’s a festive activity, a feast for the senses, and a little slice of Hungarian joy. Whether enjoyed at a Christmas market or made from scratch at home, its caramelized crust and pillowy coils will win over everyone at your table. Plus, the scent of cinnamon and sugar baking is absolute heaven.

Have you tried kürtőskalács, or have creative ideas for topping and filling? Share your tips and photos in the comments—bring a piece of Hungary into your own kitchen, wherever you are!