Chimney Cake

Chimney cake is the fragrant wonder of Hungarian fairs – golden caramelised, fluffy yeast dough that is best eaten fresh and warm.

1. In the lukewarm milk (it should not be hot, or it kills the yeast) stir a pinch of sugar, crumble in the yeast, and let it rise for 10 minutes, until frothy.

2. To the flour add the egg, the melted butter, the sugar, the salt and the yeasty milk, then knead it for 8-10 minutes into a springy, smooth yeast dough.

3. Cover it, and let it prove to double in a warm place (about 1 hour).

4. Roll the dough out, cut it into thin (about 1-2 cm) strips, and wind it onto an oiled wooden roller (or baking form), overlapping slightly.

5. Brush the roll with melted butter and turn it in sugar.

6. Bake it golden over a medium heat, turning constantly – the sugar caramelises in the meantime and gives a crisp crust.

7. After baking, roll it in ground walnuts and serve it warm.

Tip: Traditionally it is baked slowly over embers, turned constantly – at home the oven's grill setting does good service too.