Dania Hussain - All about Chimney Cakes Hii guys, I am Dania Hussain and I love to eat cakes and share the diffirent recipes of cakes. In this blog, I am sharing the recipe of chimney cakes. These fascinating cakes were discovered in markets all around Israel, although their origins are in Hungary, where they are known as Kürtskalács or Chimney Cakes because they resemble chimneys. They're like a hollowed-out babka on the outside, crispy on the outside and soft on the inside, and while you can use them to make the most crazy ice cream sundae, they're also excellent simply coated in cinnamon and sugar.
Typically they are made in special ovens like this: PREPARATION 1. Combine the EVOO, egg, egg yolk, vanilla extract, water, sugar, and yeast in a large mixing basin. Blend until smooth. 12 cup at a time, add the 212 cup flour until the dough is smooth and tacky but not too moist or sticky. Knead the dough by hand for 5 minutes on a lightly floured counter.
Dania Hussain - All about Chimney Cakes 2. Preheat the oven to 375°F (190°C). Combine cinnamon and sugar on a large plate or container large enough to hold the dough. 3. Roll out the dough onto a lightly floured counter into an 8 × 14-inch rectangle. 4. Make 12-inch strips out of the dough. 4 empty (tall) beer cans wrapped in tinfoil Brush EVOO on the cans. Wrap dough spirals around the cans, overlapping each layer. To smooth out the dough, roll it out on the counter. Brush with EVOO, then roll in the cinnamon sugar mixture.
5. Place the covered cake on a baking sheet lined with parchment paper. Cook for 15-20 minutes at 350°F. Remove the beer can once it has cooled enough to handle. Serve plain or dipped in melted chocolate.