We discovered these unique cakes in the markets all around Israel, but their origins are from Hungary, where they a called Kürtőskalács or Chimney Cakes because they look like chimneys. They remind us of a hollowed-out babka, crispy on the outside, and soft on the inside and while you can use them to make the most outrageous ice cream sundae, they are super delicious simply coated in cinnamon and sugar.
Typically they are made in special ovens like this:
But we found a way you can make these at home and you get to drink beer in the process!
Chimney Cake (Kiortosh)
Servings
2 Servings
Ingredients
- 3 tablespoons extra virgin olive oil plus more for brushing
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup warm water
- 1 tablespoon sugar
- 2¼ teaspoons active dry yeast
- 2½ cups all-purpose flour
- ½ cup cinnamon
- ½ cup sugar
Instructions
- In a large bowl combine EVOO, egg, egg yolk, vanilla extract, water, sugar, and yeast. Mix until blended. Gradually add the 2½ cups flour, ½ cup at a time until the dough is smooth and tacky but not too wet or sticky. Remove dough to lightly floured counter and knead by hand for 5 minutes. Place dough ball back in bowl, cover with a piece of plastic wrap and let rise in a warm place for 1 hour.
- Preheat oven to 375℉/190℃. Prepare a large plate or container that will fit the dough with a mix of cinnamon and sugar.
- Place dough on a lightly floured counter and roll out roll out into an 8- x 14-inch rectangle.
- Cut the dough into ½-inch strips. Wrap 4 empty (tall) beer cans in tinfoil. Brush cans with EVOO. Spiral strips of dough around the cans overlapping each layer. Roll on counter to even out the dough. Brush with EVOO, coat in cinnamon sugar mixture by rolling in prepared mixture.
- Place coated cake upright on parchment lined baking sheet. Bake for 15-20 minutes. Allow it to cool enough to handle before removing the beer can. Serve as is or with melted chocolate for dipping.
Gabriela!!!! Yes. My parents are from Sighet and Baia Mare — is that near you? xoxo
Yes, they are delicious…we get to eat them now and again since I live in Transylvania. And yes, our Hungarian co-nationals are specialists in making them, hence the name which is Hungarian. Never made them myself, though. Do you know where exactly in Transylvania your parents are from? Since it is a quite vast region of Romania. Thanks for sharing this so people from other parts of the world can try it and enjoy!