Caramelized Chimney Cake (Kürtőskalács) with Cinnamon Sugar

Why You’ll Love This Recipe

• Street-fair magic at home: glossy, crackly caramel on the outside with a soft, steam-scented interior.
• Authentic spiral shape using simple home gear—no special spit required.
• Quick enriched dough that’s easy to handle and shape.
• Finish two ways: classic cinnamon sugar or fragrant walnut sugar.

Grocery List

• Produce: 1 lemon (zest; optional), 1 orange (zest; optional)
• Dairy: Whole milk, unsalted butter, 1 large egg + 1 yolk
• Pantry: All-purpose flour, granulated sugar, instant yeast, fine salt, vanilla extract, ground cinnamon, walnuts (for coating), heavy-duty aluminum foil

Full Ingredients

Sweet Dough

• Whole milk, warmed to 43°C/110°F: 240 ml (1 cup)
• Instant yeast: 7 g (2 1/4 tsp)
• Granulated sugar: 75 g (6 tbsp)
• Large egg: 1 (about 50 g)
• Large egg yolk: 1 (about 18 g)
• Unsalted butter, melted and cooled: 60 g (4 tbsp)
• Vanilla extract: 1 tsp (optional but lovely)
• Fine sea salt: 1 tsp (about 6 g)
• All-purpose flour: 500 g (4 cups, spooned and leveled)
• Finely grated lemon zest: 1 tsp (optional)

Coating & Finish

• Unsalted butter, melted (for brushing): 30 g (2 tbsp)
• Granulated sugar (or coarse demerara for extra crunch): 200 g (1 cup)
• Ground cinnamon: 2 tsp
• Finely ground walnuts: 75 g (3/4 cup), for walnut sugar option
• Pinch of fine salt for sugar mix (optional; heightens flavor)
• Finely grated orange zest: 1 tsp (optional, especially with walnut sugar)

Equipment

• 2–3 wooden rolling pins without plastic handles, or 2 clean metal cans (tops and bottoms removed, edges smoothed)
• Heavy-duty aluminum foil; kitchen twine (optional)
• Rimmed baking sheet or roasting pan; two loaf pans or the sheet’s rim to support rolling pins
• Pastry brush; kitchen thermometer (optional but helpful)
• Oven or covered grill

Step-by-Step Instructions

Step 1: Make a rich, supple dough

In a large bowl, whisk warm milk (43°C/110°F), yeast, and 1 tablespoon of the sugar. Let stand 5 minutes until foamy. Whisk in the egg, yolk, remaining sugar, melted butter, vanilla, and salt. Stir in the flour until a shaggy dough forms, then knead on a lightly floured surface (or in a stand mixer with dough hook) for 8–10 minutes until very smooth and elastic. The dough should be soft but not sticky.

Step 2: First rise until doubled

Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot (24–27°C / 75–80°F) until doubled, 60–75 minutes. If your kitchen is cool, use the oven’s proof setting or place the bowl in an off oven with a cup of hot water.

Step 3: Prepare molds and preheat

Wrap each rolling pin (or can) tightly with 2 layers of heavy-duty foil, tucking the ends securely. Brush the foil with a thin film of melted butter. Set the rolling pins across the rim of a roasting pan or between two loaf pans so they’re suspended and won’t touch the pan during baking. Preheat oven to 230°C/450°F with a rack in the upper third (or preheat a covered grill to about 205–215°C/400–425°F).

Step 4: Portion and shape into ribbons

Punch down the dough and divide into 6 equal pieces (about 145 g each). Working one piece at a time, roll into a 10 × 30 cm (4 × 12 in) rectangle. Using a pizza cutter, cut lengthwise into 2 cm (3/4 in) wide ribbons. Starting near a handle end, spiral-wrap a ribbon around the prepared mold with a 2–3 mm overlap. Add another ribbon until the mold is covered in an even layer. Roll the wrapped mold gently on the counter to seal seams and even the thickness.

Step 5: Butter, sugar-coat, and proof briefly

Brush the wrapped dough lightly with melted butter. Roll generously in granulated sugar (or demerara) to cover every surface. Place back on the supports. Repeat with remaining dough. Loosely cover and proof until just puffy, 20–30 minutes.

Step 6: Bake and caramelize the spiral

Bake 10–12 minutes at 230°C/450°F, rotating and gently rolling the molds every 3–4 minutes so the sugar caramelizes evenly. The exterior should be deep golden amber and glossy, with tiny blisters of melted sugar. Optional: broil for 30–60 seconds, turning as needed for extra sheen. For a grill: cook over direct medium-high heat (about 205–215°C/400–425°F) with the lid closed, rotating constantly for 8–10 minutes until evenly caramelized.

Step 7: Finish, unmold, and serve warm

Immediately roll the hot chimney cakes in your finishing mix: either cinnamon sugar (sugar + cinnamon + pinch of salt) or walnut sugar (sugar + finely ground walnuts + citrus zest + pinch of salt). Twist gently to slide off the molds. Cool on a rack 5 minutes to let steam perfume the hollow center. Serve warm, tearing off spirals from the glossy shell. Bliss.

Pro Tips

• Use coarse sugar (demerara/turbinado) for an extra crackly crust; plain granulated works beautifully too.
• Keep the wraps snug and even, then roll the wrapped dough on the counter to fuse seams and prevent gaps.
• Rotate frequently while baking; movement prevents hot spots and sugar pooling.
• Watch color closely: deep amber is perfect; very dark brown means the sugar will taste bitter.
• If using cans, smooth sharp edges and line with foil; for rolling pins, avoid plastic handles and always use heavy-duty foil.

Variations

• Classic Cinnamon: Toss hot cakes in 1 cup sugar mixed with 2 tsp cinnamon and a pinch of salt.
• Walnut Sugar: Mix 1 cup sugar, 3/4 cup finely ground walnuts, 1 tsp orange or lemon zest, and a pinch of salt.
• Grill/Rotis Style: Cook on a covered grill or a rotisserie attachment for subtle smokiness and street-fair flair.

Storage & Make-Ahead

Best the day they’re baked. Store leftovers loosely covered at room temperature up to 1 day; re-crisp at 160°C/325°F for 5–7 minutes. Make-ahead dough: After the first rise, refrigerate up to 24 hours, then shape, proof 30–40 minutes, and bake. Baked chimney cakes can be frozen (well wrapped) for up to 1 month; reheat from thawed at 175°C/350°F for 6–8 minutes.

Nutrition (per serving)

Approximate per 1 chimney cake (cinnamon-sugar finish): 640 kcal; 22 g fat; 95 g carbs; 38 g sugars; 11 g protein; 2 g fiber; 290 mg sodium. Values will vary with coating choice and exact size.