Hello! If you've been playing on the EU Servers lately, you might have noticed it takes quite a bit to find a match. Thankfully, this guide will show you how to better occupy your time while waiting for a game and cook a delicious hungarian kurtos kolac, also known as chimney cake!

Yield: 6 people | Prep Time: 75 minutes | Cooking time: 20 minutes | Difficulty: Intermediate, Moderate

Ingredients
500 gram plain flour
200 ml full fat milk
5 tablespoons vegetable oil, we used sunflower oil
3 tablespoons regular sugar
2 tablespoons yeast (14 grams)
2 eggs
Cinnamon powder
Pinch of salt

Kitchen equipment needed
Small saucepan
Big bowl
Stand mixer with dough hook attachment
1 or 2 paper kitchen towel cardboard tubes
Tin foil
Cling film
Oven + baking tray
Preparing the dough — 15 minutes + 1 hour waiting time
WARM up the milk some what in the small saucepan over medium-low heat. COMBINE the warm milk, sugar and yeast into the big bowl and give it a good stir. SET aside for 5 minutes or until a thick bubbly foam has formed on top of the milk. COMBINE flour and salt in the stand mixer’s bowl. Make a hole in the center and pour in vegetable oil, two eggs and the milk mixture.

MIX using the medium setting for about 5 to 10 minutes, depending on your stand mixer. Our Kitchenaid stand mixer only took 5 minutes. The chimney cake dough is ready when the dough has become a solid mass, and does not stick to your hands. Don’t add in extra flour if you notice that the dough is too sticky, add in a few more drops of vegetable oil instead. COVER with cling film and set aside to rest for 1 hour, or doubled in size.

WHEN the kurtos kalac dough has doubled in size, place it on a clean working surface. Don’t sprinkle your counter top with flour beforehand. KNEAD the dough until smooth, then divide into six portions. ROLL each portion into a long string and roll it onto the prepared holder. The thicker these strings are, the more soft they will be eventually. Test a few out to see which thickness you prefer.

PRE-HEAT your oven to a temperature of 200 degrees celsius, or 392 degrees fahrenheit. SPRINKLE each kurtos kalac with sugar and/or cinnamon. We like the version with sugar and cinnamon best! PLACE each holder on the edges of your baking tray, and bake them for about 10 to 15 minutes. ROLL each holder once in a while, so that the crust color is evenly browned.

When done baking, it’s best to eat the chimney cakes immediately. But you can store these for up to two days, when wrapped in cling film