Chimney Cake: A Barbecued Street Food with Transylvanian Roots

Chimney cake may not seem delicious, but the term is derived from its tall, cylindrical shape rather than its burned and soot-blackened appearance. 

While we often refer to these three meals as sweet breakfasts, they are only as sweet as the garnishes we add to the completed dish. 

The chimney cake, or Kürtőskalács, is Hungary's variation on the sort of European dessert known as a spit cake—with the off-putting monikers, we know.

The dough is created with what looks to be a very normal set of cake ingredients. 

Butter, eggs, flour, milk, salt, and sugar are all included, but most recipes do not include any spices, seasonings, or flavoring extracts like as vanilla or almond. 

The use of yeast distinguishes kürtőskalács dough from other cake batters, resulting in a texture and flavor similar to sweet bread or babka. 

The coating gives a chimney cake the most of its taste. 

This might be simple sugar, as was the case with most chimney cakes cooked in the nineteenth and early twentieth centuries 

but these days it's typically blended with cinnamon, cocoa powder, or crushed walnuts.

When the sugar melts, it gives the kürtőskalács a caramel taste and crunchy coating. Any mix-ins will also contribute to the flavor.

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