Before I share about this unique but tasty treat, here’s the back story:
Recently, I went on a very special trip to Europe, in part to honor the memory of my late husband, Jeff. I wanted to revisit some friends and places that meant something to both of us, and make new memories as well. One daughter and her husband came along, which made the trip even more meaningful.
Our first two stops were to see dear friends in Romania, followed by a few days in Hungary. Many moons ago, Jeff and I had lived just outside the capital of Budapest as short-term missionaries, not long after the fall of communism in Eastern Europe.
Our Romanian friends live in Transylvania, which most Americans associate with Dracula. When we toured Bran Castle, Dracula wasn’t to be seen, but the views were spectacular. The next day we walked the streets of Brosnov and there I had my first ever Chimney Cake. It was not to be my last.
What I discovered is that there is a considerable Hungarian population in Transylvania, and the Chimney Cake is their creation. They call it Kürtőskalács. I call it delicious!
Chimney Cakes are strips of sweet yeast dough coiled around a long pin. They’re baked by being spun over glowing charcoal or in a special oven until they are caramelized to a crispy golden goodness. The inside is soft and tender, while the outside is often coated with sugar, walnuts, or coconut, to give a few options. They can also be filled with ice cream, Nutella, or whipped cream, and topped with fruit, melted chocolate, cookies, and much more. The original Chimney Cakes weren’t super fancy, but tourists and locals alike enjoy all the varieties.
When we arrived in Budapest, Hungary, Chimney Cake shops were everywhere, even directly across the street from our Airbnb. Of course, I had to see if the Budapest version was as good as the Brasnov one, and of course, it was.
At the time, I couldn’t imagine making them at home, as I didn’t have the special equipment the shops had. But once I returned, a quick internet search showed me numerous recipes that could be made in a normal kitchen, using aluminum foil-covered soda cans or rolling pins to do the baking. Csodálatos! (That means “wonderful” in Hungarian.)
This is the link for the recipe I used to make my own Chimney Cakes. You’ll find lots of pictures and details for every step. A few things to note: if you use non-stick aluminum foil, you don’t need to oil it. I used a little less flour than what was called for. Instead of 3 cups, the right amount for me, using one large egg instead of the yogurt, was between 2 2/3 and 2 3/4 cups. I added one teaspoon of lemon zest as well, and used cinnamon sugar to roll most of my cakes before baking.
To close out, here are a few more pictures of one of the world’s most beautiful cities, Budapest. And if you don’t know, that’s “Buda-pesht” with an “sh” sound near the end.
Sziasztok! (goodbye, y’all)
