Zesty Hungarian Chimney Cake with Vanilla Sugar

A traditional Eastern European pastry with a citrusy twist

Delight in the aroma of freshly baked chimney cake with a hint of zest and a sweet vanilla finish.

3 h 45 min
6
Intermediate

Ingredients

For the Dough

3 ½ cups all-purpose flour

1 package (2 ¼ teaspoons) active dry yeast

¼ cup sugar

1 teaspoon salt

2 egg yolks

½ cup milk, warm

Zest of 1 lemon

For the Vanilla Sugar Coating

1 cup sugar

1 tablespoon vanilla extract

Zest of 1 orange

For the Spit (if needed)

1 empty canister or rolling pin

Parchment paper

String or rubber bands

Preparation

Preparing the Dough

Dissolve Yeast

In a small bowl, dissolve yeast in warm milk and let it stand until frothy, about 10 minutes.

Mix Ingredients

In a large bowl, mix flour, sugar, and salt. Add egg yolks, lemon zest, and the yeast mixture.

Knead and Rise

Knead until a smooth dough forms, then cover and let it rise for 2 hours, or until doubled in size.

Ensure the dough is smooth and elastic before setting it to rise.

Preparing the Vanilla Sugar

Combine Ingredients

Combine sugar, vanilla extract, and orange zest in a medium bowl.

Mix Well

Mix well until the vanilla is evenly distributed.

Cooking Process

Roll Out the Dough

Roll the dough into a long, thin rectangle, about 1/4 inch thick.

Cut Strips

Cut dough into 2-inch-wide strips.

Wrap and Bake

Wrap strips around the prepared spit; sprinkle with vanilla sugar. Bake at 375°F (190°C) for 20 minutes, rotating for even browning.

Plating & Serving

Zesty Hungarian Chimney Cake with Vanilla Sugar

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Serve Warm

Serve the chimney cakes warm, with the vanilla sugar glistening on the surface and a hint of citrus aroma wafting through.

Sauce Pairings

Whipped cream

Lightly sweetened

Chocolate sauce

For dipping

Garnishes & Accompaniments

Orange zest curlsLemon zest shavings

Perfect Sides

Fresh berries

Vanilla ice cream