Barbecued Chimney Cake
This is a Hungarian desert, made over a grill, on a special tool.
It is called KurtosKalacs, and is originally from Transylvania
"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." - marthalazarYield: 6 Ready in 45 minutes
Cuisine: HungarianMain Ingredient: Dough
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Notes Barbecued Chimney Cake Preparation
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".
Notes
I made some minor edits to this recipe
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Barbecued Chimney Cake Reviews
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I made this recipe but left out the eggs and it worked fine. Cooked it in a Kurtos Kalacs oven instead of the fire. www.kurtos-kalacs.com bought an oven from this site and now going to perfect my technique and hopefully sell them...
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[I made edits to this recipe.]
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I made some minor edits to this recipe
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[I made edits to this recipe.]
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[I made edits to this recipe.]
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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.
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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.]
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