Kürtőskalács - Hungarian Chimney Cake

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1. 1Step 1: Sift the flour.
2. 2Step 2: Warm up the milk until it's lukewarm, add a pinch of sugar and crumble the yeast into it. Let it activate in about 5 minutes. It is good when the yeast comes on the top of the milk and it looks bubbly or foamy. When it's ready pour into the middle of the flour.
3. 3Step 3: Mix the butter, sugar, salt and eggs in a separate bowl, then add the mixture to the flour.
4. 4Step 4: Use a hand mixer to knead a smooth dough. It is good when it comes off clean from the walls of the mixing bowl.
5. 5Step 5: Let the dough rise in an oiled bowl that you cover for 30-60 minutes (it depends on the yeast + the temperature in your kitchen). It is ready when it doubles in size.
6. 6Step 6: Roll the dough to about half a cm thickness, use a knife or a rolling cutter to cut it into 2 cm stripes which are ideally as long as they will fully cover the form you will use to bake the chimney cakes on.
7. 7Step 7: Now, there are two ways to continue.
8. 8Step 8: For this, you will need the traditional wooden chimney cake baking spits.
9. 9Step 9: If you rarely using these wooden spits (or if they are new), you need to spend some extra time to soak them in oil, as the dry wood absorbs a lot of oil before it is ready.
10. 10Step 10: Once your tools are ready, you will need to prepare a fire that burns into ember. You can bake chimney cakes only on steady ember.
11. 11Step 11: When all of these are ready, and your dough stripes are by the fire you can start the baking process.
12. 12Step 12: Pour some oil into a bowl and by a brush, season one spit.
13. 13Step 13: Roll the dough around it, and make sure the dough-stripes are a little bit overlapping each other.
14. 14Step 14: On a smooth surfaced board roll the dough on the spit while pressing down a little bit, so the cylindrical shape gets a smooth and even surface.
15. 15Step 15: Brush the surface of the dough with oil.
16. 16Step 16: Dip the dough into sugar.
17. 17Step 17: Start baking the chimney cake over the ember, while slowly but continuously spinning the spit, so the chimney cake bakes evenly while the sugar caramelises in the process. When it is evenly golden brown and the sugar caramelised stop baking it.
18. 18Step 18: Until the caramel is fresh and still sticky, roll the chimney cake on the spit into your chosen topping.
19. 19Step 19: Wait a few seconds, then hit the top of the spit onto a board, so the chimney cake can get released from the spit.
20. 20Step 20: Carefully slide it off and place it somewhere to cool down a bit, so it is not super hot, but make sure to eat it warm!
21. 21Step 21: Repeat the process to bake the rest of the chimney cakes. If you are baking them as a group, you can bake multiple at the same time.
22. 22Step 22: For this, you will need 500 ml beer cans or cylindrical baking molds.
23. 23Step 23: Pour some oil into a bowl and by a brush, season one can.
24. 24Step 24: Roll the dough around it, and make sure the dough-stripes are a little bit overlapping each other.
25. 25Step 25: On a smooth surfaced board roll the dough on the spit while pressing down a little bit, so the cylindrical shape gets a smooth and even surface.
26. 26Step 26: Brush the surface of the dough with oil.
27. 27Step 27: Dip the dough into sugar.
28. 28Step 28: Repeat this with the rest of the chimney cakes (or as much as fits into your oven at a time).
29. 29Step 29: Place the chimney cakes onto a lined baking tray and place them into the oven pre-heated to 200 C.
30. 30Step 30: Bake them for about 20 minutes while turning them around in every 5 minutes, so the dough bakes evenly and the sugar can caramelise.
31. 31Step 31: Until the caramel is fresh and still sticky, roll the chimney cake on the can into your chosen topping.
32. 32Step 32: Wait a few seconds, then carefully slide the chimney cakes off the cans.
33. 33Step 33: Place them somewhere to cool down a bit, so it is not super hot, but make sure to eat it warm!
34. 34Step 34: Repeat the process to bake the rest of the chimney cakes.