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The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

I always love yeast baking so when the August Daring Baker’s Challenge was announced I was thrilled… yeast baking and something I have never made. Thanks to our great host Swathi of Zeasty South Indian Kitchen. I loved these pastries and so did my family. The Chimney Cake was tricky because of the baking on the rolling pin. My first was a near disaster! But then I got the hang of it.

However the Ensaimda were quite easy and absolutely delicious. Great dipped in my morning black coffee.

Both start off with a yeasted dough left to rise.

The chimney cake dough is portioned and rolled out into a circle and cut with a pizza wheel.

Rolled around a rolling pin.

Pressed and rolled into sugar to flatten slightly and join edges. Before baking on a fan grill setting

Oh no… this is what happened in the oven!

But the result was still tasty!

Soon I got the idea of turning regularly

The chimney cake slipped off the rolling pins easily.

A delicious treat!

Here is the recipe….

 Kürtőskalács /Chimney cake

Servings: 4

Preparation time:
 Preparing dough 15 minutes, first rise: about an 1 hour
 Cook time: 20 minutes in oven if you using roast function. Baking at 25 minutes (I used a fan grill setting and it didn’t take long at all)

 For the dough:
 1¾ cups (8½ oz) (240 gm) all-purpose (plain) flour
 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast
 2 tablespoons (1 oz)(30 gm) sugar
 1/8 teaspoon (3/4 gm) salt
 1 large egg, room temperature
 3 tablespoons (1½ oz) (45 gm) melted butter
 1/2 cup (120 ml) milk, lukewarm temperature

For baking/grilling:
 melted butter

For the topping:
 Approximately ½ cup (3½ oz) (100gm) sugar
 For walnut sugar topping
 About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about 1/2 cup (3½ oz) (100 gm) sugar
 2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon

 If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).

You can use the other yeast types directly along with the flour.
 In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast. Stir the mixture until it comes together to form a dough, and then knead for about five minutes.

It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.

Transfer to a well greased container

Allow the dough to rise for 60 minutes at room temperature until doubled in volume

 Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.

Make sure to cover the rolling pins very well. Brush them with melted butter.

Punch down the risen dough and divide into 4 equal parts about 4 oz (115 gm) of each.

On a well floured surface spread one portion of the dough

Shape into 1/6 inch (4 mm) thick square-shaped sheet.

Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch (13 mm) wide.

Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.

Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.

Brush with melted butter

Roll in sugar

Place in roasting pan and bake in a preheated moderately hot oven 375°F/190⁰C/gas mark 5 for 25 minutes.

If using roast function (375⁰F/190⁰C) in the oven it will take about 20 minutes.

If you are grilling (broiling) over the fire cooking time is about six minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.
 When cake is done roll it in sugar again

If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.
 Tap the mold on a table top to release the cake and set it up right to cool.


Divide the risen dough into four portions.

Roll out and rub with  softened butter

Stretch out the dough until thin

Roll up from the long edge

Roll into a loose snail shell shape

and allow to rise

Bake until beautiful and golden


Dust with powdered sugar if you like.

Here is the recipe…

Ensaimda – Spanish Pastry

Servings: 4

Preparation time:
 15 minutes, first rise: 2 hour, second rise 1 hour. Baking at 15-20 minutes

 2½ cups (10½ oz) (300 gm) all-purpose (plain) flour
 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoon instant yeast OR 14 gm (½ oz) fresh yeast
 1/2 cup (120 ml) warm water
 1 large egg
 ½ teaspoon (3 gm) salt
 ¼ cup (60 ml) (2 oz) (60 gm) granulated sugar
 2 tablespoons (30 ml) olive oil
 7 tablespoons (110 ml) (3½ oz) (100 gm) butter, softened
 Confectioners’ sugar/icing sugar/powdered sugar for dusting
 Olive oil/canola oil for greasing bowl and work place.

 If you are using active dry yeast, add ½ teaspoon sugar add to lukewarm water and set aside for 5 minutes

Until it proofs (becomes foamy)

 You can use the other yeast types directly with the flour
 In a large bowl or bowl of kitchen aid mixer combine the sugar, egg and olive oil.

To this add flour, salt and yeast mixture.

Knead for 6 minutes if using kitchen aid mixer or 10 minutes by hand, until you get a soft and pliable dough.

Transfer the dough to a well greased bowl and covered with plastic wrap or covered with a cloth. Let rise for 2 hours or until the dough doubles in volume.

Degas your dough and divide into 4 equal parts and then shape into balls.

Lightly oil the work place and place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle about 12×4 inch (30×10 cm) piece.

Divide your butter to 4 pieces. Place a butter portion on the rolled out dough and spread it into a thin layer.

Take pieces of dough between your fingers and try to gently stretch the dough to be even thinner and larger about 16×7 inches (40 x18 cm).

Roll the dough from the long end to into a tube.

Then roll the tube again into coil shape similar to a snail shell.

Make sure to keep the coil loose so that there is space in between the layers, this will help the dough to rise.

Repeat for the other three dough balls and butter portions.

Place the snails onto a baking sheet lined with parchment paper. Slightly press the sides with your hand.

Cover the baking sheet with a clean cloth and let rise for 1 hour.

During the end of second rising, pre-heat oven to 180⁰C/350⁰F/Gas mark 4
 Bake ensaimadas for about 15-20 minutes. Watch them closely during the end of baking time. They should be golden brown in color.

When baked immediately place the ensaimadas onto cooling racks sprinkle generously with powdered sugar/confectioner’s sugar.

 For the July Daring Baker’s Challenge, Ruth from The Crafts…
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