And if you’re on the lookout for something new this time of year here’s a stack of Christmas Chimney Cake crackers.
Now our chums at Cassidy Travel know Hungary isn’t just for Christmas and they’re the gift that keeps on giving.
With their last-minute Christmas Gift city break to the city by the Danube the answer for those scrambling for presents.
And a two-night package on February 16 and staying at the 4* Royal Park Boutique Hotel.
With the stay and flights from Dublin coming in at a festive fun price of from €135pps.
And you’ll be located in Budapest city centre with the St. Stephen’s Basilica.
And its parliament on the shores of the Danube only five metro rides away.
Let us eat cakes
But make sure that you validate your ticket so you don’t get stung for an on-spot fee.
Which will kill your vibe after your pampering at the outdoor baths.
And goulash and Chimney Cake at the Great Market Hall.
Now your Chimney Cake if you’ve never been to Hungary (and you should) is a moreish pastry that everyone eats in cafes and we daresay at home.
Kürtőskalács as its called in the Magyars’ famously difficult language is, we’re told, easy to make.
And a special touch is to use empty beer cans wrapped in kitchen foil to wrap the cake around.
And then roll it in cinnamon sugar for a caramelised coating.
We can trust you, of course, to empty the beer cans responsibly and that you’ll try to make them Saproni or Dreher.
Now we’ve shamelessly sifted the Best of Hungary site for the recipe.
Chimney cake is smokin’
Sift the flour into a bowl and mix with the salt. Heat the milk until lukewarm, add the sugar and yeast, then cover and let it rise for 8-12 minutes.
Add the yeast mixture, egg, and melted butter to the flour and knead it into a flexible dough. Cover with a kitchen towel and let it rest for 1 hour until the dough doubles in size.
Place the rested dough on a lightly floured surface. Using a rolling pin, roll it out to the thickness of your finger. Cut it lengthwise into 2 cm wide strips.
Mix the sugar and cinnamon together. Wrap the empty beer can in kitchen foil and grease the foil using some oil. Take a strip of dough and roll it tightly onto the greased can. Brush the dough with oil then roll it in cinnamon sugar.
Place the chimney cake in an oven preheated to 200 degrees for 20-25 minutes until golden brown.
We’re sure Santy will thank you after he slides down the sooty chimney to find the Chimney cake laid out for him at the bottom.
