Kürtőskalács (Chimney Cake)

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1. 1Step 1: Add ingredients to a mixing bowl and knead in a commercial dough mixer for about 10 minutes.
2. 2Step 2: Shape the dough into a ball, place it in a container, and lightly brush with oil to prevent drying. Leave to rise for around 1 hour at 25°C until it doubles in size.
3. 3Step 3: Portion the risen dough according to the size of the desired chimney cake (classic or cone). Shape each portion into a sausage-like roll, place in a container, oil, and leave to rise again.
4. 4Step 4: Roll each portion into a long, thin strip and wrap evenly around the Kürtőskalács cooking roll (typically stainless steel or untreated beech wood). Gently press the roll on the work surface to fuse the dough layers.
5. 5Step 5: Brush the dough with oil and coat with granulated sugar. Then leave for the third rise, ensuring lightness and even caramelization.
6. 6Step 6: Place the prepared rolls in a chimney cake oven or over charcoal or gas grills. Traditional chimney cakes bake in 5–6 minutes; cone-shaped chimney cakes bake in 4–5 minutes.
7. 7Step 7: Once the sugar has melted into a sticky glaze, apply toppings. Carefully remove the baked Kürtőskalács from the cooking roll and serve hot. The product may still steam internally after baking as the dough continues to cook from residual heat—this is normal and part of what gives the pastry its soft interior.