Jan 17, 2021

Chimney Cake Original Hungarian

Chimney Cake Original Hungarian

Hungarian Kurtosh cake, soft and very tasty and cheap, the original recipe. Follow recipe.

Ingredients (for 10): simple, total time: 70 min.

1 kg of flour
300 g of butter/ room temp.
100 g of powdered sugar
40 g of fresh yeast
2 eggs
2 egg yolks
500 ml of milk
possible toppings: caster sugar, cinnamon, vanilla sugar, ground walnut, coconut flakes, etc.

Chimney-Cake-Original-Hungarian-dessert — Chimney Cake Original Hungarian

Preparation:

Let the yeast rise in 100 ml lukewarm milk, add tsp sugar and 1 tsp flour. Let it stand about 15 min.
Raising yeast stir it with the flour, soft butter, powdered sugar, eggs, and egg yolks. Add the remaining milk, knead the dough for 10–15 minutes. Let it sit in a warm place for an hour.
After the dough has doubled in size, roll it out and cut 1.5 cm 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).
Some supermarkets carry wooden dongs, but if you can’t seem to find any, wrap a smaller rolling pin with aluminum foil, or buy smaller metal rollers.
Brush it with butter and continue as if it was your homemade dong.
Place a wooden dong on the upper edges of the baking mold and bake the cakes from the chimney at 170-180 °C.
Make sure to turn it 2 or 3 times until the sugar melts on the outside.

2. Recipe Kurtosh Cake

Ingredients:

For the Dough:

4 cups all-purpose flour
3/4 tsp instant dry yeast
3/4 tsp baking soda
3 Tbsp confectioners powder sugar
1 and 3/4 cup lukewarm milk
1 egg
2 egg yolks
1 Tbsp melted butter
pinch of salt
1 lemon peel grated

and

1 cup of sugar to roll on the chimney cakes before baking them

Sweet Sugary Topping:

1/2 cup white granulated sugar/ you can also use Ice Cream, Nuts, Cocoa Powder, Sprinkles, Fruity Pebbles, Crushed Cookies,

Preparation:

In a small bowl, add warm milk, 1 tablespoon of sugar and yeast. Stir well and let it stand for 10–15 minutes until the mixture becomes foamy.
In a large bowl, pour the remaining sugar, yeast mixture, softened butter, eggs, salt, and lemon zest. Combine everything with a mixer or a wooden spoon. Pour flour into the mixture and mix until the dough is compact.
If you are kneading by hand, lightly flour the work surface, knead for 8–10 minutes, until the dough is no longer sticky and stringy.
Grease a large bowl with oil, then put the dough in it. Close the bowl with nylon foil. Let rise for at least 45–60 minutes until doubled in size.
When the dough has risen, roll the dough into a rectangular shape about 4 cm thick. Use a knife to cut 4 equal strips.
With your hands, roll each strip of dough into long rings about 2.5 cm thick. Each coil should be about 50 – 65 cm long.
Wrap the rolling pin around the mold several times, press to flatten the dough and spirally twist it to stick well. Repeat the process for the remaining chimney cakes.
Preheat the oven to 180 °C.
Roll the chimney cakes only through the sugar, pressing gently to stick. Make sure everything is even. Covered,
Place the roller molds with the chimney dough on a deep tray. The handles of the rolling pin should rest on the edges of the tray so that the chimney cakes do not touch the bottom of the tray.
Bake for 10 minutes, then turn the rolls to the other side. Bake for another 10 minutes, or until golden brown.
When the chimney cakes are ready and still hot, sprinkle them with the selected toppings.
Serve immediately!