Traditionally these cakes are made on open fire (back in Hungary), but when there is a fire ban (here in the city where I reside in Canada) in summer time, we bake this in oven instead.
The cake resemble chimney esp. when they are just pulled out of the rolling mold once cooked (steam will still be visible).
In Hungary, our chimney cakes are always sweet but sometimes you can find them with sausage and cheese outside Hungary, for example in Canada, US, Romania.
Step 1: Ingredients and Method
500 g flour
100 g margarine
2 tbsp icing sugar
1 tbsp active dry yeast
250 ml milk, lukewarm
a pinch of salt
A mixture of sugar and cinnamon powder
Specific rolling pin for molding the cake while cooking on open fire (in this case, I use regular rolling pin, take off the handles, and wrap the pin with double duty aluminum foil. You can also use bottles, coffee can, etc as long as it's cylinder and wrap nicely with double duty foil).
Mix salt, flour, icing sugar well, and make a well in the center
Sprinkle lukewarm milk with yeast and let it bloom, then pour yeast mixture into the center of the flour mixture.
Add in margarine and egg, knead well
Cover dough with clean towel and let rest for 1 1/2 to 2 H long
Brush your wrapped pin with oil.
While you can work on the dough as you would do pretzel, by making a long rope and then wrapping it around the mold, I prefer rolling it flat and then with a pizza cutter I cut spiraling as shown on picture.
Then pull out one end and start attaching/wrapping the dough onto the oiled mold.
Let rest for 20 minutes and preheat your oven to 200 C
Brush wrapped dough with an extra egg, then sprinkle cinnamon sugar generously, coating all over.
Bake for 15-20 minutes either standing up or laying down (not forgetting to turn it once awhile so it would bake evenly)