Chimney Cakes (Kürtőskalács)

Ingredients

• 3 cup all-purpose flour
• 0.333 cup granulated sugar (for the dough)
• 2.25 tsp instant yeast
• 0.5 tsp fine sea salt
• 0.5 cup whole milk (lukewarm)
• 1 large egg (lightly beaten)
• 4 tbsp unsalted butter (melted and cooled slightly; divided between dough and cans)
• 1 cup walnuts (finely chopped)
• 1 cup granulated sugar (for coating)
• 2 tsp ground cinnamon (for coating)
• 1 tbsp neutral oil (for greasing the foil- or parchment-wrapped cans)

Steps

1. 1

   Prepare six empty metal cans, preferably 12-ounce soft-drink or beer cans. Remove labels, wash and dry them thoroughly, and wrap each can tightly with parchment paper or foil. Leave the ends open so the cans can be removed after baking. Generously butter or oil the coverings so the baked cakes will slide off easily.

2. 2

   In a large bowl, whisk together the flour, dough sugar, instant yeast, and salt. Add the lukewarm milk, beaten egg, and most of the melted butter, reserving enough butter to grease the prepared cans. Stir until a shaggy dough forms.

3. 3

   Turn the dough onto a lightly floured work surface and knead for about 8 to 10 minutes, until smooth, elastic, and only slightly tacky. Place it in a lightly greased bowl, cover, and let it rise in a warm, draft-free place until doubled in size, about 1 hour.

4. 4

   While the dough rises, position one oven rack in the lower-middle position and a second rack above it, leaving 6 to 7 inches between the racks. This clearance is needed for the dough-wrapped cans to stand upright and rise without touching the upper rack. Heat the oven to 375°F (190°C).

5. 5

   Combine the chopped walnuts, coating sugar, and cinnamon in a shallow dish or rimmed tray. Set the mixture aside for coating the dough.

6. 6

   Turn the risen dough onto a lightly floured surface and divide it into six equal portions. Roll each portion into a long rope, then flatten or roll it into a strip about 1/8 inch thick and roughly 1 inch wide. Keep the remaining dough covered while working so it does not dry out.

7. 7

   Starting at one end of a prepared can, wind one dough strip around the can in a close spiral. Slightly overlap each turn so there are no gaps, but do not stretch the dough excessively. Pinch the ends gently to seal them, then roll the wrapped can lightly on the work surface to smooth the seams.

8. 8

   Roll the dough-covered can in the cinnamon-sugar-and-walnut mixture, pressing gently so the coating adheres to all sides. Repeat with the remaining dough, cans, and coating.

9. 9

   Arrange three wrapped cans upright on each of two parchment-lined baking sheets, balancing them so the dough is not resting directly on the sheet. Let the shaped cakes stand for about 15 to 20 minutes, until the dough looks slightly puffed.

10. 10

    Bake the cakes on the two oven racks for about 35 to 45 minutes, rotating and switching the baking sheets between racks halfway through. Bake until the dough is puffed and deeply golden brown and the sugar coating is caramelized but not burnt.

11. 11

    Remove the baking sheets from the oven and let the cakes cool on the cans for several minutes, until firm enough to handle. Carefully slide each chimney cake off its can while still warm. Serve warm, either whole or uncoiled into strips.

Notes

The recipe requires six empty cans. Twelve-ounce cans produce relatively small-diameter cakes; 14- to 15-ounce cans may also be used. Do not place the oven racks too close together. The cakes may be served with chocolate sauce or honey. Store leftovers in an airtight container for up to 3 days and rewarm in a 350°F (175°C) oven for about 5 minutes. Ingredient quantities and method are reconstructed because the source excerpt is paywalled and does not expose the complete ingredient list or instructions.

Nutrition per serving

• dessert
• baking
• yeasted
• Hungarian-inspired
• European
• vegetarian
• cinnamon-sugar
• nutty