Kürtőskalács/Chimney Cake


Daring Baker's Challenge August 2014 

The August Daring Bakers' Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate.

The fact that I haven't missed a single challenge since I joined the Daring Bakers in May last year, tells me that I really like being part of the community and seriously enjoy every single challenge. But, some of them are a tiny bit more special, like this one for the simple reason that they involve making pastry. Whenever I open the page with new challenge information and realise that we are going to tackle another type of pastry, I get tingles in my hands. 
And this month we got to do two - the Chimney Cake and Ensaimada . Needless to say that I made both, but decided to do a separate post about Ensaimada, as this great Spanish pastry deserves.  

Kürtőskalács / Chimney Cake

240 g plain flour
7 gr dry yeast (2 1/4 teaspoons)
2 tbsp sugar
3 gr salt
1 large egg, room temperature
45 gr melted butter
120 ml warm milk

For the topping
100 gr sugar ( you can mix it with the same amount of ground walnuts) 
2 tsp cinnamon

  1. Dissolve yeast and 1tbsp sugar into the warm milk until it becomes frothy. In a separate bowl combine flour, the rest of the sugar and salt and to this add egg, melted butter and yeast. Mix to combine then knead for few minutes. 
  2.  The dough will be sticky, but don't add any more flour, as is suppose to be like that. Transfer it to an oiled bowl and leave to rise for an hour until doubled in volume.
  3. Prepare the rolling pins, or kitchen/toilet paper tubes ( enough for 6 smaller cakes) by covering them with aluminium foil, do at least two, to protect the cylinder from burning in the oven.Brush them with melted butter. I liked and used Korena's toilet paper tube idea.
  4. Punch down the dough and divide into 4 equal parts about 115 gm of each.
  5. On a well floured surface spread one portion of the dough.Shape into 4 mm thick square-shaped sheet.Using a pizza cutter cut the dough into a long ribbons of about 13 mm wide.Wrap one end of the dough strip around the spit (rolling pi/paper roll), tucking in the end so the dough doesn't unwind.Keep the dough very thin (6 mm) as you stretch and wind it around the spit. Then roll the whole thing slightly on the counter top to flatten it together.Brush with melted butter.Roll in sugar and place in roasting pan then bake in a preheated moderately hot oven 375°F/190⁰C/gas mark 5 for 25 minutes.
  6. When cake is done roll it in sugar again. If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.
  7. Tap the mould on a table top to release the cake and set it up right to cool.

For the illustrated method, please go to Swathi's blog as she did a great job of taking pictures of every step. 
This recipe was also submitted to Susan's weekly Yeast spotting gallery .

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