Yield: 10-12 cakes
140 grams all-purpose flour
245 grams white whole wheat flour, next time reverse these amounts
20 grams flax meal
1 1/4 teaspoons instant yeast
20 grams sugar
1 teaspoon salt
70 grams melted butter
250 grams lukewarm milk, try to use all with white whole wheat
Melted butter for brushing, and more sugar for sprinkling
Powdered cinnamon or anything else you would like to flavour your Chimney Cakes with.
Moulds to shape the chimney cakes
I mixed and kneaded this by hand. Easy. My mistake was not listening to “soft, smooth and elastic”. I started with half the warm milk and it all went together. Then even though I recognized it needed ALL the milk, the dough was fighting me to add more.
Shape into a ball and place in a well-oiled bowl, turning it to coat on all sides. Cover loosely and let it rise for about 2 hours until it is double in size.
Lightly knead the dough and divide into two. Work with one portion at a time. Lightly dust your working surface with flour. Roll the dough out into a rectangle just under 1/2 cm thick. Cut into 1 cm wide strips lengthwise.
I used large sugar cones wrapped in foil for the form.
Tightly wrap the dough strips around the mould without gaps between strips, slightly stretching the dough to keep it thin. This is fiddly but not difficult.
Lightly roll the wrapped mould on the counter and press the dough on the mould.
Brush the shaped mould lightly with melted butter. Dredge with sugar or cinnamon sugar to coat completely. Place upright on a baking tray.
Bake them at 190C (375F) for about 20 minutes till done, golden brown and sugar has caramelized. Take out of the oven and let it sit for 5 minutes. Using the blunt edge of a knife, slide the pastry off the mould. Let it cool.
Repeat with remaining dough. The pastry should be crunchy on the caramelized sugar outside and soft on the inside. Serve warm with coffee, tea or hot chocolate.
These are fun to crunch. Because I didn’t get all the liquid kneaded in, I didn’t get any soft bread texture. They were still fun and excellent with morning coffee!
Be sure to check out Aparna’s site. I love the pull apart “spring” photo she got!
April 16, 2020 at 11:33 am
Oh they turned out so beautiful! I love how your cones look! If crunchy, they remind me of sugared Danish pastries that are so good with coffee, and definitely crunchy. I found my old rolling pin and was originally going to use that for my mold. I should try wrapping it in foil to see how well that works. I figured I would have to bake it over a cake tin or roaster and have to really cover the ends thickly so it wouldn’t rotate unless I did it manually.
April 16, 2020 at 3:13 pm
It looks like you had a lot of fun! Yours really do look like chimneys the way they are stacked. Beautiful! Crunchy is good! Mine were crunchy as well!
April 16, 2020 at 5:59 pm
It looks like you have a little forest there! They look so good! Your cinnamon sugar coating is perfect!
April 17, 2020 at 11:32 am
These look like funnel cakes – which I dearly loved when I lived in the U.S, And I really love all the blue on your counter….
April 17, 2020 at 12:39 pm
I love red but I love blue too!
April 18, 2020 at 3:26 pm
Look how perfectly your chimney cakes turned out!
I also thought of something like “whipped cream and a dribble of thick chunky cherry compote”, but then we ended up eating them plain with coffee and bowls of yoghurt on the side. Plain was delicious, wasn’t it?
April 18, 2020 at 4:17 pm
Actually plain was probably just perfect with the coffee.
May 17, 2020 at 9:55 am
Das sieht so lecker aus, und jetzt noch mit Vanillecreme füllen, yummy!
Für die Creme
Oder so, Link löschen wenn ich ihn nicht setzen darf.
P.S.: Ich volge ab heute deinen wunderschönen Blog!!!
May 17, 2020 at 10:54 am
They were delicious and I did think about vanilla cream but it seemed over the top … it would be good.
May 17, 2020 at 4:36 pm
Danke das du zurück geschrieben hast!
Dein Rezept ist auch großartig ohne Vanillecreme da hast du recht.