Chimney Cake Recipe

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 some time, I was searching on the internet the other day. On the lookout for new, fascinating ideas, inspiring meals that We have never tested before, to treat my loved ones with. Looking for a long time but couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I discovered this yummy and easy dessert by luck on Suncakemom. It seemed so fabulous on its snapshot, it required fast actions.

It had been not difficult to imagine the way it’s made, its taste and just how much my hubby will love it. Actually, it is extremely simple to please him in terms of puddings. Yes, I’m a lucky one. Or maybe he is.Anyway, I went to the page and then followed the detailed instuctions that have been accompanied by superb pictures of the process. It just makes life quite easy. I could imagine that it’s a slight inconvenience to take photos in the midst of baking in the kitchen because you ordinarily have gross hands thus i genuinely appreciate the effort and time she placed in to build this post .

With that said I’m inspired to present my own, personal recipe in the same way. Thanks for the concept.

I had been fine tuning the original recipe create it for the taste of my loved ones. I’ve got to say that it was an awesome success. They loved the flavour, the thickness and loved having a sweet such as this during a busy week. They quite simply asked for more, a lot more. So the next occasion I am not going to make the same miscalculation. I’m likely to multiply the quantity to get them happy.

The chimney cake recipe recipe courtesy of 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.