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 looking on the internet the other day. Attempting to find fresh, fascinating thoughts, inspirational dishes that We have never used before, to treat my family with. Searching for a while yet could not find too many interesting stuff. Just before I thought to give up on it, I ran across this tempting and simple dessert by chance on Suncakemom. The dessert looked so yummy on its photos, that required immediate action.
It absolutely was not so difficult to imagine just how it’s created, how it tastes and how much my husband will love it. Actually, it is extremely simple to please the guy when it comes to desserts. Yes, I’m a blessed one. Or perhaps he is.Anyway, I visited the blog and simply followed the step by step instuctions that were accompanied by great shots of the procedure. It really makes life faster and easier. I can suppose it’s a slight effort to shoot photographs in the middle of cooking in the kitchen because you typically have gross hands so that i seriously appreciate the hard work she put in for making this post and recipe easily followed.
That being said I am empowered to present my own, personal dishes similarly. Appreciate your the concept.
I was fine tuning the main recipe to make it for the taste of my family. Need to mention that it was a terrific success. They prized the flavor, the consistency and enjoyed getting a sweet such as this during a hectic week. They quite simply wanted even more, a lot more. So the next time I’m not going to commit the same miscalculation. I am going to twin the volume .
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.
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.