Few desserts are as closely linked to Hungary as the Hungarian chimney cake, known locally as kürtőskalács. Recognisable by its golden, spiral-shaped exterior and irresistible aroma, this traditional cake has become one of the country’s most beloved culinary symbols. From festive markets to modern bakeries, the Hungarian chimney cake continues to captivate locals and visitors alike.
A centuries-old Hungarian tradition
The origins of the Hungarian chimney cake date back several centuries and are closely connected to Transylvania and Székely traditions. Historical records suggest that kürtőskalács was already being prepared in noble households in the 18th century, long before it became a popular street food. Today, it is widely regarded as one of the most iconic Hungarian desserts, often enjoyed during holidays, festivals, and winter markets.
The name itself refers to its hollow shape: once baked, steam escapes from the centre like smoke from a chimney, giving the cake its distinctive appearance.
What makes Hungarian chimney cake unique?
At its core, the Hungarian chimney cake is made from a soft, yeast-based dough. The dough is rolled into thin strips and carefully wrapped around a cylindrical spit or wooden mould. Once shaped, it is brushed with melted butter, generously coated in sugar, and slowly roasted over open flames or in a specialised oven.
As the cake bakes, the sugar caramelises on the surface, creating a crisp, glossy crust while the inside remains light and fluffy. This contrast of textures is one of the defining characteristics that sets kürtőskalács apart from other European pastries.
Flavours and modern variations
While the classic version is coated simply in caramelised sugar, modern variations of the Hungarian chimney cake offer a wide range of flavours. Popular toppings include cinnamon, ground walnuts, coconut flakes, cocoa powder, and crushed hazelnuts. In recent years, filled versions have also appeared, featuring ice cream, chocolate spreads, or whipped cream, especially popular during the summer months.
Despite these innovations, purists argue that the traditional sugar-coated kürtőskalács remains unmatched, as it highlights the natural flavour of the baked dough.
A simple Hungarian chimney cake recipe
Although it is most commonly bought from street vendors, it is possible to prepare Hungarian chimney cake at home with the right tools. A basic recipe includes flour, yeast, milk, eggs, butter, sugar, and a pinch of salt. The dough must be kneaded thoroughly and left to rise until doubled in size.
After rising, the dough is rolled out, sliced into strips, and wrapped around a cylindrical form. Once brushed with butter and coated in sugar, the cake is baked until golden brown, ideally while rotating to ensure even caramelisation. While home ovens can be used, achieving the authentic flavour is easiest with a specialised chimney cake mould.
From local delicacy to international favourite
In recent decades, the Hungarian chimney cake has gained international recognition. Chimney cake stalls can now be found across Europe, North America, and Asia, often marketed as a unique Hungarian speciality. Its popularity has also been boosted by social media, where its eye-catching shape and sugar-coated surface make it instantly recognisable.
In 2015, kürtőskalács was officially registered as a Hungarikum, which highlights its cultural significance and protects its traditional preparation methods.
A must-try Hungarian dessert
Whether enjoyed at a Budapest Christmas market or freshly baked at home, the Hungarian chimney cake offers a taste of Hungary’s rich culinary heritage. With its simple ingredients, traditional dough, and unmistakable chimney shape, kürtőskalács is a timeless treat that continues to delight generations.
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