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 surfing on the internet the other day. Attempting to find new, stirring tips, inspirational recipes that I’ve never tried before, to delight my loved ones with. Searching for a long time but could not come across any interesting stuff. Right before I wanted to give up on it, I found this yummy and simple dessert by chance. The dessert seemed so fabulous on its image, it required quick actions.
It had been not so difficult to imagine how it’s created, how it tastes and how much my hubby will probably want it. Mind you, it is quite easy to delight the man when it comes to cakes. Anyways, I got into the page: Suncakemom and simply followed the comprehensive instuctions that were combined with nice shots of the task. It really makes life quite easy. I could suppose it’s a slight hassle to take photos in the midst of cooking in the kitchen because you will often have gross hands so that i sincerely appreciate the time and effort she devote to build this post and recipe conveniently implemented.
Having said that I am empowered to present my personal recipe in a similar way. Many thanks the thought.
I was fine tuning the main mixture create it for the taste of my family. I can mention it was an awesome success. They loved the flavour, the consistency and loved getting a sweet like this during a busy workweek. They quite simply asked for even more, many more. Hence next time I am not going to commit the same miscalculation. I am gonna twin the amount .
chimney cake recipe 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.
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.