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 most recently have a little time, I had been browsing on the internet last week. In search of new, interesting thoughts, inspiring dishes that We have never used before, to astonish my loved ones with. Searching for a while but couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I found this delicious and easy treat by luck over Suncakemom. The dessert looked so delicious on its photos, it required rapid actions.
It was not so difficult to imagine the way it is created, how it tastes and just how much my hubby is going to want it. Actually, it is extremely easy to please the man when it comes to puddings. Anyways, I got into the blog and simply used the comprehensive instuctions which were accompanied by impressive graphics of the process. It really makes life quite easy. I can suppose it’s a slight inconvenience to shoot photographs down the middle of baking in the kitchen because you normally have sticky hands thus i seriously appreciate the time and energy she devote to build this post and recipe conveniently implemented.
With that in mind I am empowered to present my own, personal dishes in a similar way. Appreciate your the thought.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I must mention it turned out a great success. They prized the flavour, the structure and loved having a sweet like this in the middle of a busy week. They ultimately demanded more, many more. Hence the next time I’m not going to make the same mistake. I am going to twin the volume to keep them happy.
This chimney cake recipe is from 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.
Recipe Notes
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.
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