Chimney Cake Recipe
Chimney cakes are a popular pastry from Eastern Europe that is made with a sweet smooth dough, butter and sugar. This delicious treat is often served with coffee or tea as an afternoon snack.
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Servings: 5 people
Calories: 550kcal
Equipment
- 1 bowl
- 1 Pastry Brush
- 1 Measuring cups and spoons
- 1 Baking Trays
- 1 Stand Mixer or Hand Mixer
- 1 Oven
- 1 Food processor
Ingredients
For the Dough:
- 3.5 g of high-quality dried yeast ensuring a perfect rise and airy texture in the dough.
- 20 g of fine caster sugar adding a subtle sweetness to balance the flavors in the dough.
- 100 ml of creamy whole milk adding a velvety richness to the dough.
- 200 g of premium plain flour finely milled for a smooth and silky dough.
- 25 g of fine caster sugar adding a touch of sweetness and a satisfying crunch to the pastry.
- 1/2 of a large farm-fresh egg, lightly whisked, imparting a rich golden color and enhancing the dough's structure.
- 60 g of luscious butter at room temperature, bringing a smooth and buttery texture to the dough, complemented by an additional 20g of melted butter for a delightful finishing touch.
For the Walnut Sugar:
- 40 g of delicate caster sugar perfectly combined with the walnuts for a sweet and nutty coating.
- 40 g of premium walnuts meticulously blitzed to fine grounds in a food processor, offering a nutty aroma and crunchy texture.
- 1/2 teaspoon of aromatic ground cinnamon freshly ground for a warm and spicy note, elevating the walnut sugar to a delightful flavor experience.
Instructions
- Into a bowl, combine yeast, flour, salt and 40g of caster sugar. Stir the mixture until blended together. Pour in egg and lukewarm milk to form a dough-like consistency. Knead vigorously until it is pliable yet not overly wet or sticky. Cover with cling film and let it rest in a warm environment for 1 hour or until it has doubled in size.
- Preheat the oven to 200 degrees Celsius (392 Fahrenheit). Get 2 baking trays lined with parchment paper ready.
- Once the dough is double its original size, knead it for 10 minutes on a floured work surface until soft and elastic. Cut it into 12 pieces of equal sizes.
- Take each piece of dough and flatten it with your hands. With either scissors or a pizza cutter, cut into the dough before spreading it flat on the baking tray. Brush melted butter over it and sprinkle caster sugar over top of the dough piece. Press some walnut sugar mix into its center before rolling it up like a snail shell.
- Place all chimney cakes on the baking trays and bake for 15-20 minutes or until it turns golden brown. Let them cool slightly before serving with extra caster sugar sprinkled over top and ground cinnamon.
Notes
• For best results, use only fresh yeast when making this recipe.
• Make sure all your ingredients are at room temperature, as cold ingredients can affect how well the dough rises.
• If your dough is too dry and difficult to work with, add one or two tablespoons of warm water until it is more pliable.
• For extra flavor, you can also add some finely chopped almonds or hazelnuts to the walnut sugar mix.
