Hungarian Chimney Cake (Kürtőskalács)

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1. 1Step 1: In a small bowl, combine the warm milk, 2 tablespoons of the sugar, and the yeast. Mix well and let sit for 5-10 minutes until the mixture becomes foamy or bubbly.
2. 2Step 2: In a separate large bowl, add the remaining sugar, the yeasty mixture, softened butter, eggs, salt, and lemon zest (optional). Combine everything with a wooden spoon or spatula.
3. 3Step 3: Pour the flour into the wet mixture and mix until a dough forms.
4. 4Step 4: If using a stand mixer, use the dough attachment to knead the dough for 4-5 minutes. If kneading by hand, lightly flour the work surface, then tip the dough onto it. Knead for 7-10 minutes, until the dough is no longer sticky and springs back when poked with the finger.
5. 5Step 5: Grease a large bowl with vegetable oil, then place the kneaded dough into it. Cover with plastic wrap or a damp kitchen towel. Let proof for at least 30-45 minutes or until double in size.
6. 6Step 6: Once proofed, roll the dough into a rectangular shape about 1.5-inches in thickness. Use a pizza cutter to cut 4 equal strips.
7. 7Step 7: Work with one piece at a time. Keep the remaining dough covered with plastic wrap to prevent it from drying. Use your hands to roll each strip of dough into long coils around 1-inch in thickness. Each coil should be about 20-25 inches in length.
8. 8Step 8: Cover rolling pins with aluminium foil to prevent the dough from sticking. Gently wrap each dough coil around each wooden rolling pin, without overlapping the dough.
9. 9Step 9: Roll the pin around a few times, while applying a little pressure to flatten the dough and make the swirls stick together. Repeat the process for the remaining chimney cakes.
10. 10Step 10: Prepare the egg wash by mixing 1 egg with 1 tablespoon of milk. Use a pastry brush to coat each chimney cake with egg wash.
11. 11Step 11: Pre-heat oven at 350°F (180°C).
12. 12Step 12: Crush walnuts into small pieces by placing them into a ziplock bag and smashing them with a rolling pin. There should be smaller pieces, but still crunchy.
13. 13Step 13: Combine the ground walnuts, sugar, and cinnamon on a tray or large plate.
14. 14Step 14: Roll the chimney cakes through the topping mixture, pressing gently to help it stick. Ensure all sides are covered evenly.
15. 15Step 15: Place the rolling pins with chimney cakes on top of a deeper tray. The handles should rest on the edges of the tray, so the chimney cakes do not touch the bottom of the tray.
16. 16Step 16: Bake for 10 minutes, then rotate the rolling pins on the other side.
17. 17Step 17: Bake for another 10-15 minutes or until golden-brown in colour.
18. 18Step 18: Serve immediately whilst still warm.