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 had been browsing on the web the other day. Attempting to find fresh, intriguing ideas, inspiring dishes that We have never tested before, to delight my loved ones with. Hunting for a while but could not discover any interesting stuff. Just before I thought to give up on it, I ran across this tempting and simple dessert by accident at Suncakemom. It seemed so tempting

on its image, that called for fast action.

It absolutely was not so difficult to imagine the way it’s made, its taste and how much boyfriend will probably like it. Actually, it is very easy to keep happy him when it comes to desserts. Anyhow, I got into the page and then followed the comprehensive instuctions that were coupled with great shots of the operation. It really makes life much simpler. I can suppose it is a bit of a effort to take snap shots down the middle of baking in the kitchen as you typically have sticky hands and so i highly appreciate the time and effort she placed in to build this post and recipe conveniently followed.

That being said I’m encouraged presenting my personal dishes similarly. Thanks for the idea.

I had been fine tuning the main formula to make it for the taste of my family. I’ve got to say it had been a great outcome. They enjoyed the flavour, the overall look and loved getting a delicacy such as this in the midst of a hectic workweek. They basically wanted even more, more and more. Thus next time I’m not going to make the same mistake. I am gonna double the volume .

This recipe was made possible through SunCakeMom who provided the original chimney cake recipe recipe.

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.

Categories: Recipes