Chestnut Chimney Cake
Kürtőskalács is one of the best-known Hungarian sweets, originating from Transylvania. The chestnut version offers a special flavor experience during the autumn and winter seasons. The cinnamon and sweet chestnut purée perfectly complement the crispy baked dough. Its aroma fills the kitchen and creates a real festive atmosphere. This recipe is perfect for a family gathering or a pleasant winter afternoon when you want a little extra warmth.
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast in a little lukewarm milk with a teaspoon of sugar. This will take about 5-10 minutes.
2
In a large bowl, combine the flour, sugar, salt, and cinnamon. Add the egg, melted butter, and the activated yeast.
3
Gradually add the remaining lukewarm milk and start kneading. When the dough is elastic and homogeneous, cover it with a kitchen towel and let it rise for 45 minutes.
4
Roll out the risen dough to about 1/4 inch thickness, cut into long strips, and wrap around a chimney cake baking pin (or a paper towel roll covered in aluminum foil).
5
Brush the wrapped dough lightly with melted butter and roll in cinnamon sugar.
6
Bake in a preheated oven at 392°F (200°C), without convection, until golden brown for about 12-15 minutes, turning several times.
7
As soon as you take it out of the oven, immediately spread with chestnut purée so that the flavors blend together and become richer.
8
Dust with powdered sugar and serve warm, so that the chestnut flavor is best appreciated.
