Chimney Cake: the Hungarian sweet treat recipe for making Kurtoskalacs

Grease a large bowl with oil, place the dough inside, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Shape the Dough:
Once risen, punch down the dough and roll it out to about 1/2 inch thick. Cut into strips approximately 2 cm wide.
Wrap each strip around a greased beer can or wooden rolling pin, ensuring to overlap the dough slightly as you go.
Coat with Sugar:
Brush the wrapped dough with oil and roll it in granulated sugar mixed with cinnamon (if using), ensuring an even coating.
Bake:
Preheat your oven to 200°C (400°F). Place the prepared rolling pins or cans on a baking sheet lined with parchment paper.
Bake for about 20-25 minutes, turning occasionally to ensure even browning, until golden brown and caramelized.
Serve:
Remove from the oven and let cool slightly before carefully sliding off the cans or pins. Serve warm, optionally dusted with more sugar or your choice of toppings such as nuts or coconut.
Enjoy your homemade Kürtőskalács as a delightful snack or dessert!