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 web last week. On the lookout for fresh, intriguing thoughts, inspiring meals that I’ve never tried before, to delight my loved ones with. Looking for a while yet could not come across too many interesting stuff. Just before I wanted to give up on it, I came upon this delicious and simple treat simply by luck at Suncakemom. The dessert seemed so tempting
on its photos, it required quick action.
It absolutely was not so difficult to imagine just how it is created, how it tastes and how much my husband is going to love it. Actually, it is extremely simple to impress the man when it comes to treats. Anyways, I got into the blog and used the step by step instuctions that had been combined with nice snap shots of the method. It just makes life rather easy. I can suppose it is a bit of a hassle to shoot photos in the middle of baking in the kitchen as you may ordinarily have sticky hands thus i genuinely appreciate the effort and time she devote to build this blogpost and recipe easily implemented.
With that said I’m encouraged to present my own formulas in a similar fashion. Many thanks for the concept.
I had been fine tuning the original mixture create it for the taste of my loved ones. I can say it turned out a terrific outcome. They enjoyed the taste, the consistency and enjoyed getting a sweet such as this during a stressful workweek. They ultimately demanded lots more, a lot more. Thus next time I am not going to commit the same mistake. I’m gonna twin the volume .
chimney Cake recipe Credit goes to 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.