Kürtőskalács: The Original Chimney Cake

Introduction to Kürtőskalács

Kürtőskalács, also known as chimney cake, is a traditional Hungarian pastry that has captured the hearts and taste buds of many. This delectable treat is famous for its long-standing history dating back to medieval times when it was prepared over open fires. Often found in street markets and festivals, it is a symbol of Hungarian culinary heritage. The word 'Kürtőskalács' stems from the Hungarian word 'kürtők', meaning chimney, due to its unique hollowed shape and cylindrical design.

A Brief History

The origins of Kürtőskalács can be traced back to the Székely region, a Hungarian-speaking part of Transylvania. Originally, it was a celebratory cake prepared for weddings and special family gatherings. Over the centuries, the popularity of Kürtőskalács spread across Europe and has become a quintessential street food in Hungary and neighboring countries.

Ingredients

The magic of Kürtőskalács lies in its simple yet flavorful ingredients that come together to create something truly special.

• Flour
• Milk
• Butter
• Sugar
• Eggs
• Yeast
• Salt
• Vanilla
• Cinnamon
• Walnuts (optional)

Preparation

The preparation of Kürtőskalács begins with creating a beautifully rich dough. The process is straightforward, but attention to detail ensures it turns out perfectly every time.

Step 1: Activating the Yeast

Begin by activating the yeast. In a small bowl, mix the yeast with warm milk and a teaspoon of sugar. Let it sit for about 10 minutes until it becomes frothy.

Step 2: Mixing the Dough

In a large bowl, combine the activated yeast, remaining sugar, eggs, melted butter, and a pinch of salt. Gradually add the flour while stirring continuously. Once a dough begins to form, knead it until it's smooth and elastic. This should take about 10 minutes. Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.

Cooking Process

Step 3: Shaping the Dough

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 0.5cm thick. Cut the dough into long strips, approximately 2cm wide.

Step 4: Wrapping the Dough

You'll need a Kürtőskalács spit or an equivalent cylindrical rod to cook the pastry. Lightly brush the rods with oil. Carefully wrap the dough strips around the rods, securing the ends. Make sure the strips slightly overlap but don't leave any gaps.

Step 5: Baking the Cake

Traditionally, Kürtőskalács is cooked over an open charcoal fire. However, you can use an oven for a more consistent temperature. Preheat the oven to 375°F (190°C). Place the rods on a baking rack and cook until golden brown, rotating occasionally for even cooking. This should take about 20 minutes. Monitor using a cooking timer.

Step 6: Sweet Coating

Once the Kürtőskalács is baked, brush it lightly with melted butter and sprinkle with sugar and cinnamon. For a nutty twist, you can also roll it in crushed walnuts.

Enjoying the Kürtőskalács

Kürtőskalács is best enjoyed fresh from the oven while the dough is still warm and tender. Its crispy exterior and soft, fluffy interior provide a delightful contrast that pairs well with a cup of coffee or mulled wine.

Whether you enjoy it alone or with friends and family, Kürtőskalács offers a taste of Hungarian tradition that everyone can appreciate. Perfect for social gatherings, festive holidays, or just as a special treat, it's a dessert that is both simple to make and generous in flavor.