By Lori Walker, MS, RD | Published on July 10, 2023 | Last Updated on August 19, 2023
Chimney cakes are a popular pastry from Eastern Europe that is made with a sweet smooth dough, butter and sugar. This delicious treat is often served with coffee or tea as an afternoon snack.
It can also be enjoyed at breakfast, as a dessert or even paired with ice cream for an extra indulgent treat. The recipe is easy to make at home and requires minimal effort to create something truly special. With its soft center, crunchy outer layer and delightful flavor, it’s no wonder chimney cakes are so beloved.
In this article, we’ll share with you the secrets of making a perfect chimney cake recipe. We’ll also provide some tips to make it even tastier and answer any questions you may have about this delicious treat. So let’s get started!
What is chimney cake?
Chimney cakes (also known as Kürtőskalács) are a traditional Hungarian pastry made with sweet dough and butter, rolled in sugar and nuts.
It’s traditionally popular in Central and Eastern European cuisines, such as Poland and Romania. It’s usually served with coffee or tea and can also be enjoyed as a breakfast pastry or as a dessert.
What does it taste like?
Chimney cake has a light and fluffy texture with a hint of sweetness from the butter and sugar used in the dough.
The outside of the cake is slightly crispy and the inside is soft and pillowy. The flavor of chimney cake can vary depending on the toppings used, but it has a slightly nutty taste from the ground walnuts in the sugar mix.
How did I first get introduced to the chimney cake?
I had my first taste of chimney cake when I was visiting family in Eastern Europe. It was served with coffee as an afternoon snack and I instantly fell in love with this delicious treat! After that, I started searching for recipes online to make them at home whenever I wanted.
How to make chimney cake?
Making chimney cakes is actually quite straightforward despite looking complicated. Just follow the steps below to make it easier.
Ingredients
- 400g plain flour
- 200ml whole milk
- 120g butter, at room temperature plus 40g melted butter
- 50g caster sugar
- 7g dried yeast
- 1 large egg, lightly whisked
- Pinch of salt
For the walnut sugar
- 80g caster sugar
- 80g walnuts, blitzed to grounds in a food processor
- 1 tsp ground cinnamon
Directions
Step 1
In a bowl, add yeast, flour, salt and 40g of caster sugar.
Step 2
Pour the egg and lukewarm milk into the mixture and mix until it forms a dough-like consistency. Knead the dough until soft and pliable but not wet or sticky. Cover with cling film and set aside in a warm place for 1 hour or until doubled in size.
Step 3
Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit). Line 2 baking trays with parchment paper.
Step 4
Once the dough has doubled in size, knead it for 10 minutes on a floured worktop surface until smooth and elastic before dividing it into 12 small balls of equal sizes.
Step 5
Take each ball of dough, flatten it in your hands, cut into it with scissors or pizza cutter and spread it out flat on the baking tray. Brush each piece of dough with melted butter, sprinkle over some caster sugar and press some walnut sugar mix into its center before rolling it up like a snail shell.
Step 6
Place the chimney cakes onto the baking trays and bake for 15-20 minutes or until golden brown in color. Allow to cool slightly before serving with extra sprinkled caster sugar and ground cinnamon.
Tips
• For best results, use only fresh yeast when making this recipe.
• Make sure all your ingredients are at room temperature, as cold ingredients can affect how well the dough rises.
• If your dough is too dry and difficult to work with, add one or two tablespoons of warm water until it is more pliable.
• For extra flavor, you can also add some finely chopped almonds or hazelnuts to the walnut sugar mix.
Chimney Cake Recipe
Equipment
- 1 bowl
- 1 Pastry Brush
- 1 Measuring cups and spoons
- 1 Baking Trays
- 1 Stand Mixer or Hand Mixer
- 1 Oven
- 1 Food processor
Ingredients
For the Dough:
- 3.5 g of high-quality dried yeast ensuring a perfect rise and airy texture in the dough.
- 20 g of fine caster sugar adding a subtle sweetness to balance the flavors in the dough.
- 100 ml of creamy whole milk adding a velvety richness to the dough.
- 200 g of premium plain flour finely milled for a smooth and silky dough.
- 25 g of fine caster sugar adding a touch of sweetness and a satisfying crunch to the pastry.
- 1/2 of a large farm-fresh egg, lightly whisked, imparting a rich golden color and enhancing the dough’s structure.
- 60 g of luscious butter at room temperature, bringing a smooth and buttery texture to the dough, complemented by an additional 20g of melted butter for a delightful finishing touch.
For the Walnut Sugar:
- 40 g of delicate caster sugar perfectly combined with the walnuts for a sweet and nutty coating.
- 40 g of premium walnuts meticulously blitzed to fine grounds in a food processor, offering a nutty aroma and crunchy texture.
- 1/2 teaspoon of aromatic ground cinnamon freshly ground for a warm and spicy note, elevating the walnut sugar to a delightful flavor experience.
Instructions
- Into a bowl, combine yeast, flour, salt and 40g of caster sugar. Stir the mixture until blended together. Pour in egg and lukewarm milk to form a dough-like consistency. Knead vigorously until it is pliable yet not overly wet or sticky. Cover with cling film and let it rest in a warm environment for 1 hour or until it has doubled in size.
- Preheat the oven to 200 degrees Celsius (392 Fahrenheit). Get 2 baking trays lined with parchment paper ready.
- Once the dough is double its original size, knead it for 10 minutes on a floured work surface until soft and elastic. Cut it into 12 pieces of equal sizes.
- Take each piece of dough and flatten it with your hands. With either scissors or a pizza cutter, cut into the dough before spreading it flat on the baking tray. Brush melted butter over it and sprinkle caster sugar over top of the dough piece. Press some walnut sugar mix into its center before rolling it up like a snail shell.
- Place all chimney cakes on the baking trays and bake for 15-20 minutes or until it turns golden brown. Let them cool slightly before serving with extra caster sugar sprinkled over top and ground cinnamon.
Notes
Nutrition Information
What to serve with chimney cake?
Chimney cakes are best served warm as dessert or snack. They can be enjoyed on their own or topped with a dollop of homemade whipped cream and a sprinkle of ground cinnamon. They also pair well with a scoop of vanilla ice cream and a honey or chocolate sauce drizzle.
How to store leftover chimney cake?
Leftover chimney cakes can be stored in an airtight container for up to 4 days at room temperature or frozen for up to 2 months. To reheat, place in the oven for 5-10 minutes until warm.
Can pregnant women eat this?
Yes, pregnant women can safely enjoy chimney cake as long as it is made with pasteurized dairy products and all ingredients are cooked thoroughly prior to consumption. However, we recommend consulting your doctor before making any dietary changes during pregnancy.
Wrapping Up
Thanks for reading this guide on how to make chimney cake! We hope you enjoyed the recipe and found it helpful. Chimney cake is a delicious and unique treat that will make your taste buds happy!
Whether you choose to fill it with sweet Nutella, walnut sugar mix or any other delicious filling, this recipe will surely make your guests smile.
With easy-to-follow steps and just five simple ingredients, this chimney cake recipe is perfect for any occasion.
Thank you once again for reading this article! If you have any questions or comments, please leave them in the comment section below. We love hearing from our readers and we’ll be sure to respond as soon as possible.
Please share your experience in the comments below. We’d love to hear your thoughts! Happy Cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
