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Kürtőskalács from Hungary

Kürtőskalács

Spit-rolled sweet dough caramelised over coals. · Hungary

Also known as Chimney Cake

📍 Transylvania ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Spit-rolled sweet dough caramelised over coals.

About Kürtőskalács

Sweet yeast dough is wound around a spit, rolled in sugar and turned over coals until the surface caramelises into a crisp, golden shell, then dusted with cinnamon or nuts. It is hollow like a chimney and best eaten warm.

🏛️ History & Culture

Kürtőskalács is thought to have originated in Transylvania, historically part of the Kingdom of Hungary, and its origins are debated among food historians. The name, meaning "chimney cake," appears in culinary records from the 18th century, when Hungarian-speaking communities in the region baked sweet yeast dough around wooden spits over open fires. The hollow center, left by the spit, gives the cake its distinctive chimney-like appearance.

Today the cake is a beloved symbol of Hungarian and Szekler baking, and closely related versions, like the Czech and Slovak trdelník, are found across Central Europe. Classical toppings include cinnamon and sugar, while Transylvanian variations often add walnuts, cocoa, or ground almonds. It is a staple of street fairs and Christmas markets, and is customarily pulled off the spit and eaten warm.

🍳 How to make Kürtőskalács

AI-assisted, not kitchen-tested

Kürtőskalács (Hungarian Chimney Cake)

A sweet, yeasted dough spiralled around a wooden spit, rolled in sugar and slowly baked until the outside caramelises into a crisp, golden shell — traditionally cooked over coals at Hungarian Christmas markets and eaten warm, dusted with cinnamon or ground walnuts.

Prep
30 min
Cook
25 min
Total
55 min
Serves
6
Difficulty
Medium

Recipe ingredients

  • 500 g (1 lb 2 oz) plain (all-purpose) flour
  • 50 g (¼ cup) caster (granulated) sugar, for the dough
  • 7 g (1 packet (2¼ tsp)) instant (fast-action) dry yeast
  • 1 tsp fine sea salt
  • 240 ml (1 cup) warm whole milk, around 38 °C / 100 °F
  • 2 whole large eggs, lightly beaten
  • 60 g (¼ cup) unsalted butter, softened, plus extra for greasing
  • 1 tsp vanilla extract
  • 1 tsp lemon zest, finely grated; optional but traditional
  • 120 g (½ cup) caster (granulated) sugar, for the caramelised coating
  • 2 tsp ground cinnamon, for dusting
  • 80 g (1 cup) walnuts, finely chopped; toasted, for dusting — optional topping

Steps

  1. 1 Make the dough: whisk flour, sugar, yeast and salt in a large bowl. Add warm milk, eggs, softened butter, vanilla and lemon zest and mix to a soft dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, or 6 minutes in a stand mixer with a dough hook.
  2. 2 First rise: shape into a ball, place in a lightly oiled bowl, cover and leave in a warm spot for 60–75 minutes, or until roughly doubled in size.
  3. 3 Make the cinnamon sugar coating: on a wide plate combine the 120 g caster sugar with the ground cinnamon. Spread the chopped walnuts on a second plate.
  4. 4 Shape the dough: knock back the risen dough and divide into 6 equal pieces (about 130 g each). Roll each piece on a clean surface into a rope roughly 60 cm long and 1 cm thick, tapering slightly at one end.
  5. 5 Prepare the spits: grease each wooden spit (or dowel) thinly with softened butter. Wrap each dough rope around a spit by laying the thicker end on the spit and rolling it down the length in slightly overlapping spirals, pressing the tapered end to seal so it doesn't unravel.
  6. 6 Second rise: place the rolled spits on a tray, cover with a tea towel and prove for 20–25 minutes, until visibly puffy.
  7. 7 Roll to coat: hold each proved spit horizontally over the cinnamon sugar and roll it slowly so the dough is evenly coated on all sides.
  8. 8 Cook over coals (traditional): set up a medium-low fire of hardwood charcoal and wait until the coals are glowing and covered in a thin layer of white ash. Hold each spit over the heat about 15–20 cm above the coals and turn continuously — a steady pace, roughly one rotation every 2–3 seconds — for 12–15 minutes. The sugar will melt, the dough will turn deep golden, and a crisp caramelised crust will form.
  9. 9 Oven substitution: if you don't have coals or a spit, shape the dough as above, bake on parchment at 200 °C (400 °F) / gas mark 6 for 18–22 minutes on a flat baking sheet, then brush generously with melted butter and roll in cinnamon sugar while still hot. Note: the result is a flat, bun-like kürtőskalács rather than the traditional hollow chimney.
  10. 10 Finish: while the cake is still on the spit, roll it again in cinnamon sugar and/or toasted chopped walnuts so the hot caramel grabs the topping. Slide off the spit and serve immediately — kürtőskalács is eaten warm, when the shell is crisp and the inside is soft and pulling apart in steamy threads.
  11. 11 Doneness cues: the crust should be a deep, even amber and sound hollow when tapped; the inside should register at least 90 °C (195 °F) on an instant-read thermometer poked into the thickest part — pale, gummy dough means it needs more time.
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Ingredients
Steps

Kürtőskalács — frequently asked questions

What is Kürtőskalács?

Sweet yeast dough is wound around a spit, rolled in sugar and turned over coals until the surface caramelises into a crisp, golden shell, then dusted with cinnamon or nuts. It is hollow like a chimney and best eaten warm.

What is Kürtőskalács made of?

Kürtőskalács is made with yeast dough, sugar, cinnamon, butter and walnuts.

Where does Kürtőskalács come from?

Kürtőskalács comes from Hungary, and is especially associated with Transylvania. Kürtőskalács is thought to have originated in Transylvania, historically part of the Kingdom of Hungary, and its origins are debated among food historians.

Where can I eat Kürtőskalács?

A street stall at a Hungarian fair or Christmas market.

How do you make Kürtőskalács?

Making Kürtőskalács at home takes about 30 minutes of prep and 25 minutes of cooking. The recipe on this page serves 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

What else is Kürtőskalács called?

Kürtőskalács is also known as Chimney Cake.

→ More traditional dishes from Hungary

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