Easy Chimney Cake Recipe
Hungarian Chimney Cake is one of my favorite desserts nearing the holidays. I get them every year from the Vancouver Christmas Market, and now I've learned how to make them at home! It's super easy and a fun activity for the family.
Equipment
- 1 rolling pin
- 1 roasting pan
Ingredients
Dough
- 1 ¾ cups all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoon instant yeast (see notes for active yeast)
- ¼ teaspoon kosher salt
- 4 tablespoons melted butter (plus more for brushing)
- ½ cup milk (or water, lukewarm)
- 1 large egg
Cinnamon Sugar
- ¼ cup sugar
- 1 ½ teaspoon ground cinnamon
Instructions
Dough
- In the bowl of a stand mixer, whisk flour, sugar, yeast, and kosher salt. Add butter, milk, and eggs. Mix everything with a wooden spoon. The dough should be relatively sticky.
- If using a stand mixer, knead the dough with the hook attachment for 4-5 minutes on medium speed. If kneading by hand, lightly flour the work surface and knead the dough for 7-10 minutes until it's no longer sticky.
- Coat a large bowl with oil or butter. Transfer the dough to the bowl, cover with a towel, and let it rise in a warm place until doubled in size, about 1 hour.
- In the meantime, cover a wooden rolling pin with tin foil. Make sure you cover every part of it, including the handles.
Cinnamon Sugar
- Whisk ¼ cup of sugar and 1 ½ teaspoon of ground cinnamon in a small bowl.
Assembling
- Preheat the oven to 375°F and arrange a rack in the middle of the oven.
- Divide the dough into 4 equal pieces. Roll each piece into a long rope, 2 ½ feet long and about ½ inch wide.
- Coil the dough around the rolling pin, leaving some space between each strip (we will flatten them in the next step to fill the space). Connect the end of one rope to another by gently pressing them together.
- Gently roll the rolling pin on the work surface to press the strips of dough together. Place the rolling pin on a 9x13-inch baking pan, resting the handles on the short sides of the pan.
- Brush the dough with butter or oil and sprinkle the cinnamon sugar mixture until coated on all sides.
- Bake for 10 minutes, then rotate the chimney cake so the bottom faces up. Bake for an additional 10 minutes until golden brown.
Notes
Yeast: If you only have active yeast, bloom it in the lukewarm milk and sugar for 15 minutes. Then, combine it with the ingredients in STEP 1.
Nutrition
Calories: 423kcalCarbohydrates: 64gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 80mgSodium: 268mgPotassium: 171mgFiber: 3gSugar: 20gVitamin A: 469IUVitamin C: 0.04mgCalcium: 65mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!