These Chimney cakes, of Romanian origin, are crispy and buttery. It reminds me of a puff pastry cookie, and they're really great. In Romania, it's tradition to bake them for every special occasion (wedding, Christenings). Traditionally it's made on a grill or brick oven, but we're preparing it in our electric oven.
Today a recipe a Romanian delicacy to bake. Ever heard of Kürtőskalács? Me neither. The English translation is chimney cake and when you look at the shape makes it isn't hard to guess how they come to that title. This delicacy is sold on the street corners and eaten at weddings. Almost a reason to go on vacation in Romania.
This recipe is made as a challenge at the Daring Bakers (a group of bake lovers that's offline nowadays). Swathi of Zestysouthindiankitchen shared the recipe with us.
- To form these chimney cakes, use a rolling pin which you cover with aluminum foil. You can also use a paper toilet roll (and also cover this with aluminum foil).
- The dough is a bit sticky, but that's how it's supposed to be. So don't use extra flour.
- When you wrap the dough around the form you tuck the ends underneath a piece of dough. That way you can take it off the form easily after baking.
- When using a rolling pin you can hang your pin into a cake tin (the Chimney cake dough won't touch the bottom) and the hot air can reach every bit of dough.
- Turn your chimney cake halfway through baking so it's evenly baked.
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📖 Recipe
RECIPE CARD
Ingredients
Chimney cake dough
- 210 grams flour
- 2¼ teaspoon yeast, instant
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 egg, size L, room temperature
- 3 tablespoons butter, melted
- 120 ml milk, tepid
Topping
- 3 tablespoons butter, melted
- 2 teaspoons cinnamon
- 8 tablespoons sugar, fine
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Instructions
Chimney cake dough
- In a small bowl add the milk, sugar, and yeast. Stir slightly with a fork. Let it stand for 5 minutes.
- After 5 minutes take a large bowl and put the flour and salt into the bowl. Add the egg, melted butter, and the yeast-milk mixture.
- Mix for 5 minutes with a mixer with dough hooks.
- Brush a large bowl with some oil and put the dough into the bowl. Turn around once. Put a slightly wet towel on top.
- Put the bowl in a warm place and let the dough rise for 60 minutes. It should be doubled in size.
- In the meanwhile prepare your baking forms by wrapping them with aluminium foil (also see the tips). Smear the forms with melted butter.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Push the air out of the dough and divide it into four equal parts.
- Flour your surface and roll the dough until you've got 4 8'' (20 cm) circles (⅙ '' (½ cm) thick).
- Take a sharp knife (or a pizza cutter) and cut the dough so you get a lang ribbon of ½'' (1 cm) width). Start cutting from the outside and work to the inside.
- Take a form and wrap the dough 1 time around the form. Put the end underneath the second ring of dough (that way it will keep form). Wrap the dough tightly around the form. Tuck the last bit underneath a bit of dough (again).
- Roll your dough lightly on your surface, so it flattens a bit.
Crispy outside
- Brush the dough with some melted butter.
- Mix the sugar and cinnamon and spread onto a plate.
- Roll the chimney cakes through the cinnamon sugar.
- Hang the forms into the cake tin (so the dough doesn't touch the bottom).
Baking
- Bake the cookies for 11 minutes, turn them around, and bake for another 11 minutes. They should be golden brown!
- Brush the cakes with some melted butter and roll them for a second time through the cinnamon-sugar mixture.
- While still warm, tap your form lightly on your countertop and pull the mold out carefully.
Notes
- To form these chimney cakes, use a rolling pin which you cover with aluminum foil. You can also use a paper toilet roll (and also cover this with aluminum foil).
- The dough is a bit sticky, but that's how it's supposed to be. So don't use extra flour.
- When you wrap the dough around the form you tuck the ends underneath a piece of dough. That way you can take it off the form easily after baking.
- When using a rolling pin you can hang your pin into a cake tin (the Chimney cake dough won't touch the bottom) and the hot air can reach every bit of dough.
- Turn your chimney cake halfway through baking so it's evenly baked.
Nutrition
Swathi says
Love your chimney cake, yes they are just addictive.
Thalia @ butter and brioche says
I have never seen little cakes like these before! Definitely going to be trying out the recipe, curious to know what these chimney cakes taste like.
Purabi Naha says
This recipe is so unique. I love the shape of this chimney cake. I am sure it would taste delicious!
andrea says
And thank you Swathi for the great recipes!
andrea says
Me neither, but they tasted great!
andrea says
The shape is so cute, really love them. And because of the shape, you can bite small pieces of them. Really great.
Evelyn says
I love the sanding type of sugar you used to coat the chimney cakes. They look perfect. Great job!!
andrea says
Thank you Evelyn!
liana says
Lovely Kurtos you have there! And it IS a reason to come to Romania in vacantion :), I;ll be glad to showl you where you can find these deliciousness!
andrea says
Great to hear that Liana. Thank you and I will keep your offer in mind 🙂
Louise Samuel says
What a great effort! Lovely photo too. I am British and discovered Chimney cakes or Kurtoskalacs 8 years ago whist in Hungary. I was trying to find a descent oven and equipment to be able to produce these delicious treats commercially, however couldn't find anything of quality. So, I teamed up with a Hungarian Engineer and a Slovenian business partner and together we created our own little business, making Chimney cake ovens, grills, accessories and an easy to use mix. We have a training school located in Murska Sobota, Slovenia and we are often invited to go to other countries to teach people how to make this fantastic product. If you want more information, advise or see more images, I invite you to check out my web site: http://www.kurtos-kalacs.com