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 recently have a little time, I had been surfing on the web a few days ago. Looking for new, stirring tips, inspiring dishes that I have never tasted before, to amaze my family with. Looking for a long time unfortunately could not discover lots of interesting things. Right before I thought to give up on it, I discovered this scrumptious and simple treat by accident on Suncakemom. It looked so fabulous on its photo, that required rapid action.
It had been simple enough to imagine how it is made, how it tastes and just how much my husband might enjoy it. Actually, it is rather easy to delight him in terms of puddings. Anyway, I visited the site and used the comprehensive instuctions that had been combined with nice photographs of the method. It just makes life rather easy. I can imagine that it’s a bit of a hassle to shoot photographs in the midst of cooking in the kitchen as you typically have sticky hands so that i genuinely appreciate the time and effort she devote to make this blogpost and recipe easily followed.
That being said I’m inspired to present my personal recipes in the same way. Many thanks for the idea.
I had been fine tuning the original recipe create it for the taste of my loved ones. Need to tell you it turned out a terrific success. They enjoyed the flavor, the consistency and loved getting a sweet such as this in the midst of a hectic workweek. They ultimately asked for more, a lot more. Hence the next time I am not going to commit the same mistake. I’m going to double the volume .
You can find the original chimney cake recipe recipe at 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.