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Chimney cake baked golden brown, sprinkled with cinnamon sugar
Crispy chimney cake coated in a caramelised sugar layer and fragrant cinnamon

Traditional chimney cake (Kürtőskalács)

Author: Flavelo
Recipes Cakes and Desserts
The magic of the chimney cake lies in the radiant heat of the embers. As the sugar layer melts onto the dough, it forms a hard, crunchy caramel armour, while the dough inside remains soft and steaming. This contrast makes it irresistible.
🕒 Prep Time 1 hr 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 5 servings
🔥 Calories 400 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin or heatproof cylinder (e.g. beer can wrapped in foil)
  • Pastry brush

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Knead the yeast dough from the ingredients and let it prove until doubled in size.

Tip: The developed gluten structure keeps the shape on the baking spit.
2 ✓

Roll out into long strips and wrap around the buttered mould, overlapping slightly.

Tip: Roll the mould on the table so the dough strips stick together.
3 ✓

Brush with melted butter and roll in granulated sugar.

Tip: The butter helps heat transfer, and the sugar caramelises to form the crunchy crust.
4 ✓

Bake while rotating continuously until the sugar turns golden brown.

Tip: If baking in an oven, place the mould on a rack and turn frequently.

Recipe FAQ

Why did it fall off the wood?
The dough was too soft, or you didn't press the strips together after wrapping.
Why did the sugar burn?
It was too close to the heat source. Sugar caramelises quickly above 160°C and then burns. Constant rotation is needed!

Ingredients

  • 500 g Plain flour
  • 250 ml Milk
  • 25 g Yeast
  • 100 g Sugar
  • 50 g Butter
  • 2 pc Eggs
  • 1 tsp Salt
  • 200 g Granulated sugar (for coating)
  • 2 tsp Cinnamon