Description
Chimney cake is traditionally crafted by wrapping dough around a cylinder-shaped baking spit, rolling it in sugar and roasting it over an open fire. But you can make it in the oven too.
Ingredients
Units
Scale
- 1 3/4 cups (8 1/2 oz) (240 gm) all-purpose (plain) flour
- 2 1/4 teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (1/2 oz) fresh yeast
- 2 tablespoons (1 oz)(30 gm) sugar
- 1/8 teaspoon (3/4 gm) salt
- 1 large egg, room temperature
- 3 tablespoons (1 1/2 oz) (45 gm) melted butter
- 1/2 cup (120 ml) milk, lukewarm temperature
- For brushing the rolling pin
- melted butter
- sugar
For the topping:
- Approximately 1/2 cup (3 1/2 oz) (100gm) sugar
For walnut sugar topping
- About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about 1/2 cup (3 1/2 oz) (100 gm) sugar
- 2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon
Instructions
- If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).
- You can use the other yeast types directly along with the flour.
- In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast Stir the mixture until it comes together to form a dough, and then knead for about five minutes.
- It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.
- Transfer to a well greased container
- Allow the dough to rise for 60 minutes at room temperature until doubled in volume
- Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.
- Make sure to cover the rolling pins very well. Brush them with melted butter.
- The risen dough after 60 minutes.
- Punch down the dough and divide into 4 equal parts about 4 oz (115 gm) of each.
- On a well floured surface spread one portion of the dough
- Shape into 1/6 inch (4 mm) thick square-shaped sheet.
- Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch (13 mm) wide.
- Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.
- Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.
- Brush with melted butter
- Roll in sugar
- Place in roasting pan and bake in a preheated moderately hot oven 375°F/190C/gas mark 5 for 25 minutes.
- If using roast function (375F/190C) in the oven it will take about 20 minutes.
- If you are grilling (broiling) over the fire cooking time is about six minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.
- When cake is done roll it in sugar again
- If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.
- Tap the mold on a table top to release the cake and set it up right to cool.
- Category: Dessert, Baking