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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 lately have some time, I had been searching on the web the other day. On the lookout for new, intriguing tips, inspiring dishes that I have never tasted before, to treat my loved ones with. Looking for quite some time yet could not discover too many interesting things. Right before I thought to give up on it, I came across this tempting and simple treat simply by chance. It seemed so yummy on its pic, that required urgent actions.

It absolutely was simple enough to imagine the way it’s made, how it tastes and how much my hubby will like it. Mind you, it is extremely simple to keep happy the man when it comes to desserts. Anyhow, I visited the webpage: Suncakemom and used the detailed instuctions that were coupled with superb shots of the task. It really makes life much easier. I could imagine that it is a bit of a effort to shoot pics in the midst of baking in the kitchen as you ordinarily have gross hands and so i genuinely appreciate the time and effort she placed in to build this post and recipe easily implemented.

With that said I’m empowered presenting my own, personal dishes similarly. Appreciate your the thought.

I was fine tuning the main recipe create it for the taste of my family. Need to say it had been an awesome outcome. They enjoyed the taste, the thickness and enjoyed getting a sweet like this in the middle of a busy workweek. They ultimately demanded more, more and more. So next time I’m not going to make the same mistake. I’m going to double the amount .

You can find the original chimney cake recipe recipe at 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.

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