Hungarian chimney cakes

Irina Georgescu

Sweet yeasted dough baked in rings and covered in sugar and walnuts.

Prep Time 1 30

Cook Time 20

Course Dessert, Snack

Cuisine european

Servings 6

6 Tin cans, like tall beer or soft drink cans, (smaller ones are ok for smaller chimney cakes)
tin foil or baking paper to wrap them brushed with melted butter (20g (3/4 oz)

Briefly whisk the eggs, sugar and melted butter together. Sieve in the flour and add the milk and yeast. Knead the dough for about 8-10 minutes until smooth, then cover and set aside to rise in a warm place for 1 hour. (note - i used unsalted butter so i added a tsp of salt)
Wrap each emptied drink can in a sheet of kitchen foil. Twist the excess foil at one end to create a handle then brush the foil with butter. (I ran out of foil so i used baking paper)
Divide the dough into 6 balls and roll each into a 5mm-(in-) thick rectangle.
Cut into 4cm- (1½in-) wide strips. Carefully wrap strips of dough around one of the prepared cans in a spiral, slightly overlapping them as you go. (see video on post)
You will most certainly need to stick strips together in order to go all the way down the length of the can. Repeat with the remaining dough strips.
Preheat the oven to 200°C/400°F/gas mark 6 and line a baking sheet with non-stick baking paper.

Combine the sugar with the walnuts and vanilla in a shallow dish. (i chopped mine in a food processor)
Brush the dough-spirals with half of the melted butter, then roll in the sugar and walnut mixture.
Place onto the lined baking sheet and bake for 10 minutes. Carefully remove from the oven and brush with the remaining butter, and again roll in the sugar and walnut mix.
Bake for a further 10 minutes, or until golden brown.
Leave to cool on a wire rack for 5 minutes, then gently push the spirals off the cans. Serve warm with a large cup of coffee and chocolate sauce if you wish.

Keyword Chimney cakes