How to make Easy Hungarian Chimney Cake at Home

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close up cropped image of hungary chimney cakes placed on a wire rack

5 from 3 votes

How to make Easy Hungarian Chimney Cake at Home

Hungarian chimney cake, a beloved pastry, is a delectable treat characterized by its hollow cylindrical shape, sweet dough, and caramelized exterior, often enjoyed plain or filled with various toppings like ice cream.

Course Dessert

Cuisine Hungarian

Prep Time 25

Cook Time 20

Proofing Time 1

Servings cones

Calories 311kcal

Author Sushma Iyer

Ingredients

Instructions

Step 1: Prepare the Dough

In a large bowl, mix salt, flour, sugar, and yeast. Create a well in the center and add yogurt (or egg), melted butter, vanilla, and milk. Knead the mixture on a lightly greased surface until soft and supple.

Step 2: First Proofing

Grease a bowl with oil, place the dough inside, and cover it with cling wrap. Let it proof in a warm place for an hour until doubled in size.

Step 3 - Pre-preparations

Wrap empty soda cans with aluminum foil for which tear out squares of aluminum foil large enough to cover each soda can completely. Place a soda can on one end of the foil square. Roll the can along the foil, ensuring it is completely covered from top to bottom. Seal the edges of the foil on both the top and bottom of the can to enclose it securely.
Repeat this process for each soda can you plan to use, ensuring they are all tightly wrapped and sealed.
Combine sugar and cinnamon in a bowl and set aside.

Step 4: Shaping

After the dough has finished proofing, gently punch it down and roll it out into a large rectangle, roughly less than 1/4 inch in thickness. Using a pizza cutter, bench scraper, or knife, cut the dough into long strips or long ribbons about 1 cm in thickness.
Grease the outside of the soda can with oil or cooking spray to prevent the dough from sticking.
Starting from the bottom of the can, wrap the strip of dough around the can in a spiral motion, slightly overlapping each layer as you go. Continue wrapping until you reach the top of the can, ensuring the dough is evenly distributed and there are no gaps.
Once the can is fully covered, gently roll it on your countertop to even out the dough, ensure it adheres to the can, and also seal gaps if any.
Place the wrapped cans upright on a baking pan, and repeat the process until all your cans are covered.
Coat wrapped cans in cinnamon sugar mixture and place them upright on a baking tray lined with parchment paper.

Step 5: Baking

Place the baking pan with the wrapped cans in a preheated oven and bake at 160°C for 20 minutes, or until the chimney cakes are golden brown and cooked through.
Once baked, remove the baking pan from the oven and allow the chimney cakes to cool slightly before attempting to release them from the aluminum foil. To remove them, gently twist the cakes and then pull firmly.
Enjoy it plain, or dipped in melted chocolate or fill it with ice-cream or whipped cream.

Video

Notes

You can use 1 egg instead of yogurt in this recipe.
Activate the Yeast: If using Active dry yeast, make sure to activate it by mixing it with some warm milk and sugar in a small bowl before proceeding with the recipe. This step ensures that the yeast is active and will help the dough rise properly.
Use a Stand Mixer: You can also make this dough in the bowl of a stand mixer using a dough hook. Simply add all the ingredients into the bowl in the mentioned order and knead for 8 minutes.
Check the Dough Consistency: Pay attention to the consistency of the dough while kneading. It should be soft, smooth, and slightly tacky to the touch. If the dough feels too dry, you can add a little more milk or water, one tablespoon at a time, until it reaches the desired consistency. Conversely, if the dough feels too sticky, you can add a little more flour, one tablespoon at a time.
Instant Pot Proofing: Grease your pot with little oil and place your dough into it. Choose Yogurt mode and set the time to 30 mins. Use a glass lid to cover the pot. This literally cuts your proving time in halve. You can choose this method to proof any dough of choice. Check out our Instant Pot Bread Proofing Hack to know how.
Preheat the Oven: Make sure to preheat your oven to the correct temperature before baking the chimney cakes. This ensures that the oven is at the optimal temperature for baking, resulting in even cooking and a nicely browned exterior.
Evenly Coat with Sugar: When rolling the dough in the cinnamon sugar mixture, make sure to coat it evenly to ensure that each chimney cake has a deliciously caramelized crust. You can gently press the sugar mixture onto the dough to help it adhere better.
Properly Grease the Cans: When shaping the dough on soda cans, make sure to grease the cans thoroughly with oil to prevent the dough from sticking. This will make it easier to remove the baked chimney cakes from the cans once they are done.
Try a Chocolate Version: Add cocoa powder to the dough for a chocolate chimney cake variation.

Nutrition

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