bake - April 2018 - 36

cakes

Specialty
Desserts

Kürtőskalács is a traditional Hungarian dessert made from
sweet yeast dough. Known here as the chimney cake, this
dessert has gained a reputation as the perfect vessel for
holding ice cream due to its cone-like shape.
The chimney cake is made by wrapping the sweet yeast dough
around a cone-shaped baking spit, rolling it in sugar, and
cooking it in an oven while basting with butter or oil. This caramelizes it, creating a warm churro-like shell. It's crispy on the
outside but soft and sweet like a donut inside.
Several bakeries across the country specialize in this sweet
treat, including House of Chimney Cakes in Anaheim, California.
Owner Szandra Szabó grew up in Hungary, making her name
as a fashion model and entrepreneur. However, Szabó sought a
different career and moved to the United States to bring some
of the foods of her homeland to Californians.
"When I was little I baked chimney cakes with my grandmother" says Szabó. That family tradition has made its way to
the Golden State and is satisfying both California residents and
its visitors. House of Chimney Cakes is located just minutes
from Disneyland, making it an exciting destination for sweets
lovers with the aforementioned cakes being the primary draw.
They pair perfectly with soft serve, which comes in flavors like
vanilla bean and Dutch chocolate, as well as a vegan-friendly
Dole Whip Pineapple soft serve. The final touch on these
chimney cakes is that they are topped with ingredients such
as Oreo cookie crumbs, graham crackers, caramel popcorn,

Anaheim is not the only destination for these tasty treats.
In the Midwest, food innovators are putting their own spins
on chimney cakes. Kansas City's Donutology introduced the
DoNado last summer to great anticipation. It quickly became
one of the most popular items on the donut shop's menu.
"We spiral our dough and then we cook it on an open-air fryer,
and then we dip it in cinnamon sugar. It's hot, we pour cold ice
cream into it, and we already have the toppings in the store
for our donuts," says Donutology owner Andrew Cameron. The
shop plugs each DoNado with a donut hole to prevent the ice
cream from escaping, a smart strategy when combining dough

36 < APR 2018 | bakemag.com

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Table of Contents for the Digital Edition of bake - April 2018

http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
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http://digital.bakemag.com/sosland/bake/2015_09_01
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http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
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http://www.nxtbook.com/sosland/bake/2015_02_01
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http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
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http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
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