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 browsing on the internet last week. In search of fresh, interesting thoughts, inspiring recipes that I’ve never tried before, to surprise my family with. Looking for a while unfortunately could not find lots of interesting stuff. Right before I wanted to give up on it, I ran across this delicious and simple dessert simply by accident at Suncakemom. The dessert looked so fabulous on its pic, it called for quick actions.
It had been simple enough to imagine just how it’s created, how it tastes and how much boyfriend might want it. Mind you, it is very simple to impress him in terms of cakes. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the website and simply used the step-by-step instuctions that have been coupled with great pictures of the task. It just makes life faster and easier. I can imagine that it’s a bit of a effort to take photographs down the middle of baking in the kitchen as you will often have gross hands therefore i pretty appreciate the effort and time she devote to build this post and recipe easily followed.
That being said I’m inspired presenting my very own recipes similarly. Thanks for the idea.
I was fine tuning the original recipe create it for the taste of my loved ones. I must say that it was an awesome success. They enjoyed the flavor, the structure and enjoyed having a treat like this in the midst of a hectic week. They basically wanted more, more and more. So the next time I am not going to make the same miscalculation. I’m going to multiply the amount to make them pleased.
The origanal 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.
