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 ad you get to drink beer in the process!
- Cook Time
- Prep Time
- 3-4 cakesServings
- 3 tablespoons extra virgin olive oil, such as Colavita, 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
- 5 cups all-purpose flour, divided
- ½ cup cinnamon
- ½ cup sugar
1. In a large bowl combine EVOO, egg, egg yolk, vanilla extract, water, sugar, and yeast. Mix until blended. Add 2½ cups flour and stir. Gradually add remaining 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 and let rise in a warm place for 1 hour.
2. Preheat oven to 375℉/190℃. Prepare a large plate or container that will fit the dough with a mix of cinnamon and sugar.
3. Place dough on a lightly floured counter and roll out roll out into an 8- x 14-inch rectangle.
4. Cut the dough into ½-inch strips. Wrap 4 empty beer cans in tinfoil. Brush cans with EVOO. Sprial 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.
5. Place coated cake upright on parchment lined baking sheet. Bake for 15-20 minutes. Let cool before tearing apart and eating as is or dipped in chocolate.