Looking to revive long forgotten memories through the smell of the kitchen’s oven? When this chimney cake comes out it won’t be just a sweet memory anymore!
As I currently have some time, I had been browsing on the web a few days ago. In search of fresh, stirring tips, inspiring meals that I have never tried before, to treat my loved ones with. Looking for a while unfortunately couldn’t discover any interesting stuff. Right before I wanted to give up on it, I found this scrumptious and simple treat by accident on Suncakemom. It seemed so fabulous on its photos, it called for urgent action.
It was not difficult to imagine just how it’s created, how it tastes and how much my husband will probably want it. Actually, it is rather simple to delight the guy in terms of cakes. Anyway, I went to the website and simply followed the simple instuctions that had been coupled with wonderful photographs of the procedure. It just makes life less difficult. I could suppose it is a bit of a inconvenience to take pics down the middle of baking in the kitchen as you typically have sticky hands therefore i seriously appreciate the time and energy she placed in for making this post and recipe conveniently followed.
That being said I am inspired presenting my own, personal recipes in a similar way. Thanks for the idea.
I was tweaking the initial mixture create it for the taste of my loved ones. I have to say that it was a terrific success. They loved the taste, the consistency and loved having a delicacy like this in the middle of a hectic week. They ultimately asked for even more, a lot more. So the next occasion I am not going to commit the same miscalculation. I’m gonna multiply the amount .
chimney cake recipe recipe first published on suncakemom.
Dissolve fresh yeast in lukewarm milk.
In a medium size mixing bowl add flour, butter, vanilla extract, honey and the eggs.
Pour yeasty milk on top of the flour mixture and start to work everything together.
Knead it until it’s even and the dough is off the side of the mixing bowl.
Cover the bowl and leave it in a warm place for an hour to raise.
While we are waiting for the dough to double, get the chimney cake sticks or cans ready by spreading some oil or melted butter on them. This is supposed to prevent the dough to stick down.
After an hour, take the dough out of the bowl onto a floured surface.
Roll the dough out to about 1/2″ / 1.5cm height.
Cut the rolled out dough up into 1/2″ / 1.5cm stripes.
Start rolling up the stripes onto the sticks or cans.
Rolling up the dough stripes needs a bit of practice. If we happen to mix together a softer dough, handling it will be a bit challenging which result less than optimal spirals.Just roll it gently on a lightly floured surface to even the surface up.
Get the first batch ready for the oven.
Brush them with honey or sweetener of choice and place them into a 350°F / 180°C oven for about 15 – 20 minutes. Using sticks require the chimney cake to be rotated in the oven manually while we don’t have to bother with such things if we use cans that stand upright.
While the cakes are in the oven, prepare a tray with the desired covering.
When the cakes get their golden brown color, take them out and immediately roll them into the prepared covering.
This recipe is a refined sugar free Chimney cake recipe. It uses honey as a natural sweetener but it can be substituted with any sweetener of choice.