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Kürtőskalács or Chimney Cakes
Kürtőskalács or Chimney Cakes, crisp on the outside and soft and cake-like on the inside with a crunchy coating of sugar and cinnamon.
Servings Prep Time
12 to 14Chimney Cakes 30minutes
Cook Time Passive Time
25minutes 1.5hours
Servings Prep Time
12 to 14Chimney Cakes 30minutes
Cook Time Passive Time
25minutes 1.5hours
Instructions
  1. Kneading by hand works, but using a machine makes life so much easier. Put the flour, yeast, sugar, egg, salt and butter into the bowl of the machine. Add about half the milk and start kneading. Add more milk as required, and knead dough until it is soft, smooth and elastic.
  2. Shape into a ball and place in a well-oiled bowl, turning it to coat on all sides. Cover loosely and let it rise for about 2 hours until it is double in size.
  3. Lightly knead the dough and divide into two. Work with one portion at a time. Lightly dust your working surface with flour. Roll the dough out into a rectangle just under 1/2 cm thick. Cut into 1 cm wide strips lengthwise.
  4. I used cone shaped metal Kulfi moulds. Tightly wrap the dough strips around the mould without gaps between strips, slightly stretching the dough to keep it thin. Lightly roll the wrapped mould on the counter to press the dough on the mould.
  5. Brush the shaped mould lightly with melted butter. Dredge with sugar or cinnamon sugar to coat completely. Place upright on a baking tray.
  6. Bake them at 190C (375F) for about 20 to 25 minutes till done, golden brown and sugar has caramelized. Take out of the oven and let it sit for 5 minutes. Using the blunt edge of a knife, slide the pastry off the mould. Let it cool.
  7. Repeat with remaining dough. The pastry should be crunchy on the caramelized sugar outside and soft on the inside. Serve warm with coffee, tea or hot chocolate.