Kürtőskalács Recipe | Vegan Chimney Cake Recipe

29 Jun Kürtőskalács Recipe | Vegan Chimney Cake Recipe

Last Updated on June 29, 2022 by blessmyfoodbypayal

Kürtőskalács Recipe | Vegan Chimney Cake Recipe with step wise pictorial and video method.

A traditional Street food snack from Hungary, chimney cake aka Kürtőskalács is made from sweet yeasted dough and is baked in a cylindrical shape with a hollow center.

The word kürtős is related to a ‘chimney stack‘ and kalács means ‘cake‘.

Having a crisp exterior and pillowy soft inside, this is such a great dish that we got hooked when first saw on social media.

WHY IS IT CALLED CHIMNEY CAKE?

The sugar sprinkled around the cake gets caramelized while baking and when you take it out of the oven, this cylindrical shaped cake with hollow center look like a hot chimney and that is why it is given such a nick name.

Traditionally this popular pastry was made by rotating over open fire but with the passage of time, electric oven taken over the fire source.

HOW TO EAT CHIMNEY CAKE?

There are numerous ways to eat chimney cake.

Some eat this as it is whereas it can also be eaten after filling it with ice cream or whipped cream or any stuffing of your choice. The list can be endless depending upon your wisdom.

And yes, how can we miss to mention that like filling, its coating can also be done differently.

We have coated it with sugar only, but you can add cinnamon powder, crushed walnuts, chocolate, sprinklers or any thing you can imagine on sweet bread. But all such mentioned ingredients can only be coated only once cake is out of oven.

So whenever there’s some special occasion in the family or a festival, you must add it in the menu list to woo your guests.

INGREDIENTS USED IN MAKING CHIMNEY CAKE

YEAST : we have used active yeast which needs to be activated first. But you can use any type of yeast.

FLOUR : Traditionally this recipe is made only and only with all purpose flour. But we have taken a liberty to make it with whole wheat flour just to make it on a healthier side.

SUGAR : We have used bura sugar in the dough and cane sugar in coating. Feel free to use sugar of your choice.

BUTTER: Butter can be replaced with oil in kneading only but butter gives a better taste.

MILK : Milk can also be replaced with water but with milk, the dish attains a richness.

STEP WISE PICTORIAL RECIPE OF CHIMNEY CAKE

1. Take luke warm milk in a bowl and add sugar and yeast. Mix.
2. Let it rest for 10-15 minutes until yeast turns frothy and bubbly.
3. Add butter and salt, mix.
4. Add flour and mix it well.
5. Knead it for 10 -12 minutes into a dough using milk.
6. Grease the bowl and dough and cover the dough and put it for fermentation for 2 hours at some warm place in the kitchen.
7. In the meantime take rolling pins. We have one card roll (left after butter paper was finished) which we also used in this recipe.
8. Prepare them by wrapping in aluminium foil. Keep aside.
9. After 2 hours, dough must have been doubled in size.
10. Knead it for a minute.
11. If you have a wider surface then roll the entire dough in one go into 4 mm rectangular shape and if don’t have enough space, then divide the dough in parts and roll each part into a rectangle.
12. Cut the dough into long ribbons of about ½ inch (13 mm) width using pizza cutter.
13. Brush the aluminium foils with melted butter.
14. Wrap one end of the dough ribbon around the rolling pin. Where one ribbon ends, attach the second one and so on until whole pin ends. Tuck in the end so the dough doesn’t wind off. (Watch video attached to this post for better understanding).
15. Then roll the whole pin slightly on the counter top to flatten the ribbons.
16. Brush the ribbons with melted butter.
17. Sprinkle sugar over the ribbons. Either you can roll the pin into sugar.
18. Bake in pre-heated oven @190°C/374°F for 25-30 minutes in the middle rack with both the rods on. Turn their sides in between.
19. Once the ribbons turn brown, take them out and brush with melted butter.
20. Carefully remove the cake from the pins and aluminum foil.

Let it cool and the chimney cake is ready.

ALSO SEE

• Vegan Bubble Bread
• Pain Depi Bread
• Eggless tutti fruity sweet buns
• banana bread in rice cooker

VEGAN CHIMNEY CAKE – RECIPE CARD

Vegan Chimney cake recipe | Kürtőskalács recipe

blessmyfoodbypayal

A traditional Street food snack from Hungary, chimney cake aka Kürtőskalács is made from sweet yeasted dough and is baked in a cylindrical shape with a hollow center.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Resting time 2 hours hrs 30 minutes mins

Course Bread, Cake

Cuisine Hungary

Servings 3 rolls

Ingredients

  

1 cup = 200 ml

FOR ACTIVATING YEAST

• 1/2 cup milk of your choice (used plant milk)
• 1/4 cup powdered sugar of your choice (used bura sugar)
• 1 tsp yeast (used active yeast)

FOR KNEADING DOUGH

• 1.5 cup whole wheat flour (or all purpose flour)
• 2 tbsp butter (we used vegan butter)
• Pinch of salt
• Milk of your choice to knead the dough (used plant milk)

ADDITIONAL INGREDIENTS

• 1/4 cup sugar of your choice (used cane sugar)
• Butter as required (used vegan butter)

Instructions

 

• Take luke warm milk in a bowl and add sugar and yeast. Mix.
• Let it rest for 10-15 minutes until yeast turns frothy and bubbly.
• Add butter and salt, mix.
• Add flour and mix it well.
• Knead it for 10 -12 minutes into a dough using milk.
• Grease the bowl and dough and cover the dough and put it for fermentation for 2 hours at some warm place in the kitchen.
• In the meantime take rolling pins. We have one card roll (left after butter paper was finished) which we also used in this recipe.
• Prepare them by wrapping in aluminium foil. Keep aside.
• After 2 hours, dough must have been doubled in size.
• Knead it for a minute.
• If you have a wider surface then roll the entire dough in one go into 4mm rectangular shape and if don't have enough space, then divide the dough in parts and roll each part into a rectangle.
• Cut the dough into long ribbons of about ½ inch (13 mm) width using pizza cutter.
• Brush the aluminium foils with melted butter.
• Wrap one end of the dough ribbon around the rolling pin. Where one ribbon ends, attach the second one and so on until whole pin ends. Tuck in the end so the dough doesn’t wind off. (Watch video attached to this post for better understanding).
• Then roll the whole pin slightly on the counter top to flatten the ribbons.
• Brush the ribbons with melted butter.
• Sprinkle sugar over the ribbons. Either you can roll the pin into sugar.
• Bake in pre-heated oven @190°C/374°F for 25-30 minutes in the middle rack with both the rods on. Turn their sides in between.
• Once the ribbons turn brown, take them out and brush with melted butter.
• Carefully remove the cake from the pins and alumunium foil.
• Let it cool and the chimney cake is ready.

Keyword chimney cake, Kürtőskalács, vegan chimney cake