Traditional Hungarian Kürtőskalács: A Sweet, Spiral Sensation

Kürtőskalács, also known as chimney cake, is a popular traditional Hungarian pastry that is beloved for its crispy exterior coated in sugar and its soft, fluffy interior. The name “kürtő” means “chimney” in Hungarian, referring to the cake’s cylindrical shape. This delightful treat is often enjoyed during festivals and fairs, where it is baked and spun over an open flame, then rolled in various toppings such as cinnamon, cocoa, or nuts.

Ingredients:
– 500g all-purpose flour
– 25g fresh yeast or 2½ tsp active dry yeast
– 250ml warm milk
– 100g sugar
– 100g butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– Pinch of salt
– Extra melted butter for brushing
– Additional sugar for coating (about 200g)
– Optional toppings: cinnamon, cocoa powder, finely chopped nuts

Instructions:

1. Prepare the Yeast:
In a small bowl, dissolve the fresh yeast (or active dry yeast) in the warm milk and let it sit for about 5-10 minutes until it becomes frothy.

2. Make the Dough:
In a large mixing bowl, combine the flour, sugar, and pinch of salt. Create a well in the center and pour in the yeast mixture, melted butter, eggs, and vanilla extract. Mix the ingredients together until a dough forms.

3. Knead the Dough:
Turn the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

4. Prepare the Cylinders:
While the dough is rising, prepare your baking cylinders, known as kürtőskalács forms or makeshift alternatives like cleaned and greased tin cans or rolling pins wrapped in aluminum foil. Grease them thoroughly with butter to prevent sticking.

5. Roll Out the Dough:
Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it out into a thin rectangle, about 1cm thick.

6. Cut and Stretch:
Cut the dough into long strips, about 2 cm wide. Take each strip and stretch it gently to elongate.

7. Wrap the Dough:
Take a prepared cylinder and start wrapping a dough strip around it in a spiral, slightly overlapping the edges to form a continuous piece. Press down gently to secure the ends.

8. Butter and Sugar Coating:
Brush the dough spirals generously with melted butter and roll them in sugar, ensuring they are evenly coated. For flavored variations, mix sugar with cinnamon, cocoa powder, or finely chopped nuts before coating.

9. Baking:
Preheat your oven to 180°C (350°F). Place the wrapped cylinders on a baking sheet lined with parchment paper. Bake the kürtőskalács for about 20-25 minutes, turning occasionally to ensure even browning, until they become golden and crispy.

10. Remove and Cool:
Carefully remove the baked kürtőskalács from the cylinders immediately after baking and allow them to cool slightly on a wire rack.

Serve the kürtőskalács warm and enjoy this traditional Hungarian delight with your favorite toppings or just as they are!