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!

Most of us know the feeling when a highly anticipated piece of art doesn’t come out of the oven as it was expected. The disappointment, the powerlessness over the situation can overwhelm our feelings and we could beat the butter out of that miserable thing with the baking pin (if it wasn’t made of marble, of course).

Instead, we just burst into tears and scrape the remnants off the floor and find somebody to vent our anger out quickly. If we had a chimney cake right there and then (or an eat everything up solution like a hubby, kids, dogs…) we could air our frustration out easily.

But chimney cakes are actually not one of those things that come around easily, unfortunately. These are rather the ones that induce tears and require commitment to make. Given that we haven’t ordered a chimney cake making kit from AliExpress for a trifling $700.

It’s totally worth the price if we plan to make chimney cakes 24/7 and sell them for a lovely profit but only to provide a little excitement on one of the boring BBQ parties, it’s hardly a price to pay.

Unfortunately, it seems that China hasn’t yet caught up with the chimney cake frenzy the world is feverish about, and it’s pretty hard to get chimney cake pins delivered to our front doors.

We can, of course, pick up a couple of these tools for an outrageously small amount of money if we are willing to travel where chimney cakes are originated from. It may sound a ridiculously lame travel reason to sell for our future travel companions that we want to go to Europe to pick up a couple of sticks for baking so let just these things sit on the side note of our mental notebook.

Mind to pick the right countries beforehand as it seems that not all countries are part of Europe anymore and even those which are part of Europe not fully behold the greatness of chimney cake yet.

It’s slowly spiraling into all the countries though which prompted to be protected by the same word of law that protects Italian Parmesan cheese or French Bordeaux wine. Not like anyone would name his own creation of the dessert to unpronounceable Kurtoskalacs but still if someone wants the real deal, Hungary is the place to get it.

More precisely Transylvania which is a part of Romania now with significant Hungarian population and some historical disagreements that we are not diving into.

As it is with a plenty of other European food, no country was so clever to develop their cuisine in isolation (except maybe the Brits did with the Fish and Chips) hence there are many similarities yet considered traditional to each nation.

So when we cue in Prague for Ice cream filled Trdelnik at one of the popular tourist spots, don’t be surprised getting similar Kurtoskalacs that we would get in Hungary or Transylvania, except it is filled with goodies and is not covered with it.

Chimney cakes are traditionally covered with crushed walnut and sugar but we are going to omit sugar and use honey as a much healthier and natural sweetener. Any other sweetener can be used, mixed with a wide variety of different ingredients like shredded almond or coconut, ground cinnamon or cocoa.

For those who aren’t willing to discover the real dwelling of Dracula, ride 5 horses at once or indulge in cheap beer while hunting for chimney cake pins, there is still a pretty easy way to make chimney cakes with a help of tin cans.

A long tin can, like the 25FL ones would do that, as it is able to withstand the heat of the oven without poisoning us with plastic or paint. If desired a sheet of tin foil can be wrapped around the can to make sure no paint contaminates the food and we are set to roll.

Chimney-cake-recipe-1-SunCakeMom

Ingredients:

Dough:

  • 5 cup / 600g Flour
  • 1 ½ cup / 360ml milk
  • 10g Fresh yeast
  • 5 tablespoon / 70g Butter (unsalted, room temperature)
  • 3 Egg yolk
  • 1 tablespoon Vanilla extract
  • ½ teaspoon Salt

Cover:

  • ½ cup Honey or sweetener of choice
  • Optional:
    • Walnut (crushed)
    • Cinnamon (ground)
    • Coconut (flakes)
    • Almond (crushed or flakes)

How to make Chimney cake:

Chimney cake sticks granny style:

  1. Dissolve fresh yeast in lukewarm milk.
  2.  In a medium size mixing bowl add flour, butter, vanilla extract, honey and the eggs.Chimney-cake-recipe-Process-1-SunCakeMom
  3. Pour yeasty milk on top of the flour mixture and start to work everything together.Chimney-cake-recipe-Process-2-SunCakeMom
  4. Knead it until it’s even and the dough is off the side of the mixing bowl.Chimney-cake-recipe-Process-4-SunCakeMom
  5. Cover the bowl and leave it in a warm place for an hour to raise.Chimney-cake-recipe-Process-5-SunCakeMom
  6. 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.Chimney-cake-recipe-Process-11-SunCakeMom
  7. After an hour, take the dough out of the bowl onto a floured surface.Chimney-cake-recipe-Process-8-SunCakeMom
  8. Roll the dough out to about 1/2″ / 1.5cm height.Chimney-cake-recipe-Process-9-SunCakeMom
  9. Cut the rolled out dough up into 1/2″ / 1.5cm stripes.Chimney-cake-recipe-Process-10-SunCakeMom
  10. Start rolling up the stripes onto the sticks or cans. Chimney-cake-recipe-Process-15-SunCakeMom
  11. 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.Chimney-cake-recipe-Process-12-SunCakeMomJust roll it gently on a lightly floured surface to even the surface up.Chimney-cake-recipe-Process-16-SunCakeMom
  12. Get the first batch ready for the oven.Chimney-cake-recipe-Process-14-SunCakeMom
  13. 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.
  14. While the cakes are in the oven, prepare a tray with the desired covering.
  15. When the cakes get their golden brown color, take them out and immediately roll them into the prepared covering.

Enjoy!

Chimney-cake-recipe-3-SunCakeMom

Note: 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.

Chimney cakes are a real treat but so are these cuties:

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!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Sugar free recipe
Author: Edi Baker - SunCakeMom

Ingredients

Dough:

  • 5 cup / 600g Flour
  • 1 ½ cup / 360ml milk
  • 10 g Fresh yeast
  • 5 tablespoon / 70g Butter unsalted, room temperature
  • 3 Egg yolk
  • 1 tablespoon Vanilla extract
  • ½ teaspoon Salt

Cover:

  • ½ cup Honey or sweetener of choice
  • Optional:
  • Walnut crushed
  • Cinnamon ground
  • Coconut flakes
  • Almond crushed or flakes

Instructions

  • 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.

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.

Pin now, Enjoy later!

Chimney-cake-recipe-granny-Pinterest-SunCakeMom

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