How to Bake Mini Chimney Crescent

Do you know chimney cake? If only the homemade version wasn’t so complicated to make. The mini chimney crescent knows everything that the older sibling does, but making it is much easier.

kürtőskifli recept


Every season has its own flavours, scents and foods. In the late autumn-winter come forward the more spicy, aromatic soups, main courses and desserts. From spices, my absolute favourite is the candy orange- and lemon skin, cinnamon and gingerbread mix. I like how these scents linger through the kitchen and make me remember my childhood, the autumn garden, walking in the winter along the Danube, after which I was happy to cozy up next to my grandmother’s heater and eat a cinnamon roll or two-three handfuls of gingerbread men.

I met the chimney cake when I was an adult, my grandmother’s repertoire was missing this delicacy. This is a dessert that never disappoints me. When it comes to the flavour, I am open to anything: cocoa, walnut, vanilla, cinnamon, simple sugar, coconut, I am omnivorous. I don’t only like eating them, I like watching how they make them in street stalls at christmas markets.

My fandom got to a point where I decided to bake chimney cake at home. I started looking for recipes, collecting tons of possible choices, and then I got scared. I sadly realized that homemade chimney cake is not the typical big family activity that is done in quickly.

But of course I was not ready to fail, so I looked further.

That was how I found a recipe that presented the flavour of a chimney cake in the form of a crescent. I became curious. And then a committed fan. The mini chimney crescent knows everything that the bigger one does, but it is way easier to make. Of course it can’t replace the true chimney cake, but in it’s own category, it is a fantastic delicacy.

Mini chimney crescent

kürtőskifli recept


Mini Chimney Crescent
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 32
Mini chimney crescent in various flavours
  • 600 all purposed flour
  • 1 teaspoon of salt
  • 3 tablespoons of sugar
  • 1 egg
  • 2 yolks
  • 30 ml lukewarm milk
  • 60 g soft butter
  • 30 g fresh or 1,5 packs of instant yeast
  1. Heat the milk, add one teaspoon of sugar and the yeast.
  2. Mix the other ingredients, add the milk with the yeast and swell it properly.
  3. Leaven the raw dough in a lukewarm place until it doubles in size (about 50-60 minutes).
  4. Place the risen dough on a flat surface and cut it up into 32 pieces.
  5. Form each small piece into a dumpling, then stretch them into long strips.
  6. On one end, cut one third into finger wide strips, then fold up from the other end.
  7. Place the half done crescents into a baking tray filled with baking paper and let them rise for another 45-50 minutes.
  8. Preheat the oven to 170 Celsius degrees and bake until done for 12-15 minutes.
  9. Melt the two tablespoons of butter and immediately, while it's hot, grease the done chimney crescents and roll them in vanilla/cinnamon/cocoa/walnut sugar or coconut flakes.
If you want bigger crescents, cut the dough only into 16 pieces instead of 32.


kürtőskifli recept


kürtőskifli recept


If you like what you read, come and join my Facebook page, where you can experience a great community and a not so everyday life with five kids.

Leave a Reply