Hungarian Chimney Cake


500g flour

2 eggs

2 egg yolk

40g sugar

  1. 300ml milk

25g yeast

pinch of salt

100g butter, melted (to brush)

cinnamon sugar

Prep.time: 80 minutes

Cooking time:10-12 minutes

You’ll need: Dough Hook


  1. Halve 3 cardboard rolls of household paper and cover with aluminum foil.
  2. Mix the yeast with 40g sugar and lukewarm milk and let it rest for 15 minutes.
  3. Insert the dough hook, add the flour, eggs, egg yolk, and salt to the mixing bowl and pour in the yeast-milk.
  4. Knead the ingredients for approx. 10 minutes into an elastic dough.
  5. Cover the dough with cling film and leave for 60 minutes in a warm place.
  6. Preheat the oven to 200 ° C grill.
  7. Roll out the dough on the floured work surface to approx.1 cm thick
  8. Using a sharp knife, cut the dough into 2cm wide strips.
  9. Grease the cardboard roll with melted butter.
  10. Wrap the strips of dough overlapping the greased aluminum casters and squeeze the ends together.
  11. Brush the dough with melted butter and sprinkle with sugar and cinnamon all around.
  12. Place the dough rolls on a tray covered with baking paper and bake in the middle rack for 3-4 minutes then turn so that the dough is evenly browned from all sides.
  13. Remove the chimney cake from the oven and allow to cool briefly, then remove the aluminum rollers. Repeat the above steps for the rest of the dough.
  14. If you like, you can sprinkle the pastry again with the cinnamon-sugar.


Baked in partnership with Kenwood Switzerland

Pin It on Pinterest