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 searching on the web a few days ago. Looking to find fresh, interesting tips, inspiring dishes that We have never tested before, to treat my family with. Searching for a long time but could not find too many interesting things. Right before I thought to give up on it, I came upon this fabulous and simple dessert by accident over Suncakemom. It seemed so delightful on its pic, it called for immediate action.
It absolutely was easy to imagine just how it’s created, how it tastes and how much my hubby will probably want it. Actually, it is quite easy to impress the guy in terms of cakes. Anyway, I visited the website and then used the step-by-step instuctions that have been combined with wonderful shots of the task. It just makes life less difficult. I can suppose it is a bit of a inconvenience to take snap shots in the midst of cooking in the kitchen as you normally have gross hands and so i seriously appreciate the time and effort she devote to make this post and recipe conveniently followed.
Having said that I am inspired to present my own, personal recipe in the same way. Appreciate your the concept.
I was tweaking the original mixture to make it for the taste of my family. I have to tell you it absolutely was a terrific success. They loved the flavor, the thickness and enjoyed having a delicacy such as this in the middle of a busy workweek. They basically requested lots more, a lot more. Thus the next time I am not going to make the same miscalculation. I am likely to multiply the amount to keep them pleased.
Original chimney cake recipe recipe invented by 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.