Hungarian Chimney Cake (Kurtos Kalacs)

Sweet sugar coated dough wrapped around a solid rotating beech wood roll, baked over hot coal on the spit. The sugar melts to form a caramel coating over the dough, then sprinkled with some cinnamon sugar, walnut or coconut. This describes the sweet "Kurtos Kalacs" roll as many Hungarians favorite street food delicacy.

To make the dough:

500g Flour (I used bakers white flour)

100g soft Butter

1 Teaspoon of Salt

2 whole eggs

2 Tablespoon of Sugar

250ml Milk

30g fresh yeast (or 2 sachet of dry yeast)

Let the yeast rise with some sugar flour and milk. Until it activates mix the butter, flour, salt, sugar in a bowl. add two eggs and the remaining milk. Add the risen yeast and combine. You may need to add more flour or even milk to get the desired texture that is not too soft but not too stiff.

Work the dough by kneading till well combined and smooth. Divide into six equal portions and let it rise for 30-40 minutes till doubles in size. Then gently knead each ball a little before you rolling it out individually horizontally. Cut in the middle and roll into two separate long rolls and set it aside. Do the same with all the other dough balls.

When the coal is hot but not overheating - if you need to take some coal off use a stainless bowl and tongs to take some out - prepare the wood for the dough by brushing some vegetable oil on it. Start rolling the dough on the wood from the top, and roll it all the way to the bottom. You might use 2-3 rolls to cover the wood roll. Gently push and roll the dough on the wooden roll, brush with oil and roll it in white sugar. Place it over the coal and start the motor to roll. It is ready when the sugar caramelized and darkened but not burned. Quickly remove from the fire and sprinkle with cinnamon sugar. Alternatively with walnut or fine ground coconut.  Tap the roller onto a wooden surface to get the dough fall off the wood. Wait till it cools a bit. Enjoy!