Barbecued Chimney Cake

6 Servings
100% would make this recipe for Barbecued Chimney Cake again.

This is a Hungarian desert, made over a grill, on a special tool. It is called KurtosKalacs, and is originally from Transylvania

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Barbecued Chimney Cake Ingredients

-- Dough --	500 gram Flour
250 ml milk lukewarm	-- Walnut Glaze --
50 grams Sugar	250 gram Butter melted
20 gram Yeast	20 gram Sugar
1 large Egg	50 gram walnuts ground
500 gram Butter melted

Instructions for Barbecued Chimney Cake

Dissolve the yeast and 3 tablespoons of the flour in the lukewarm milk. Let rise for half an hour.

Mix in the egg (and butter), knead into the remaining flour and let rise for 1 hour. Mix sugar and walnuts together.

Make long strips from the dough. Apply a thin layer of oil or butter to the baking tool and wrap the dough strips around it. Tuck in the ends and press it together a bit with your palms so it won't unroll. Grill it over charcoal -- medium heat. Brush with melted butter while it is grilling. When it is half finished (light golden color), roll it in the ground walnut and sugar and grill it till it has the golden brown color seen on the photo.

When finished, tap the tool on a hard surface with the pointed edge down and the cake will slide off "smoking like a chimney".

Main Ingredient: DoughCuisine: Hungarian

Ingredient Insight - look inside this recipe

Butter

Egg

Flour

Milk

Sugar

Walnut

Yeast

Grill Desserts Bread Dough Hungarian

for flavor and categorization

[I made edits to this recipe.]

ReneeM
on Mar 24 2008 7:40PM

I made some minor edits to this recipe

ReneeM
on Mar 24 2008 7:39PM

[I made edits to this recipe.]

ReneeM
on Mar 24 2008 7:39PM

Total Time: 0:50
Active time: 0:30

[I made edits to this recipe.]

ReneeM
on Mar 24 2008 7:36PM

Total Time: 0:50
Active time: 0:30

I made this with my father (who posted the recipe) while I went to visit him. I thought it was delicious. It's best served warm (you can heat it up after it's made). The dough is similar to a yeasted cinnamon roll in that it isn't very sweet on its own. The sweetness comes from the sugar and nuts that you roll it in during the cooking. I would definitely make this again. It's very unique.

marthalazar
on Mar 19 2008 1:08PM

Total Time: 2:00
Active time: 0:30

While I lived in the US (36 years) I never saw a barbecued desert. So for this reason I would like to share this recipe from my native Hungary. [I posted this recipe.]