The Bardic Chef: Recipe – Barovian Kurto Kalacs (Chimney Cakes)

My time in Barovia may be drawing to a close as I write this. I fear for my life, but I also know that if anyone is capable of releasing us from this land it would be the man I prepared this meal for. There are a lot of things going through my mind, but if we do end up escaping, I think I will be disappointed that I didn’t learn more about the food of this land. These foods stick to you, they warm you from the inside, when the world around you is dreary and cold. It’s a very unique way of using cuisine to brighten up their everyday lives. It’s not used for decadence, it’s not used for celebration, just as a temporary relief to help them get through another day. I can respect that. I want to know more.


  • 3 cups Flour
  • 1 cup Milk
  • ½ cup Oil
  • ½ cup Sugar
  • 2 packets of Instant Yeast
  • 2 Eggs
  • 1 tbsp Cinnamon
  • 1 tsp Salt
  • 1 cup Water


Combine part of the sugar, yeast, and warm water in a bowl and allow the yeast to activate. Mix in the flour, rest of the sugar, and salt. Add oil. Mix well into a dough and allow to rest and rise for half an hour.

Oil or butter a spit or mold. Wrap one part of the dough, thinly, around the spit and tuck in the end. Roll across a flat surface to bind together. Coat in butter and roll over a fire for five to eight minutes, depending on flame strength. Coat with one more layer of butter and a cinnamon/sugar mixture after it becomes golden in color. Tap it to release from what you cooked it on.

Serve as is, serve filled with fruits or chocolate, or create a fruit-based dipping sauce.