Recipe For Chimney Cake is mainly served as a dessert during the holiday season, but in recent years it has been gaining popularity and is now seen as a year-long treat. It was originally served out of the stove chimney, where hot air would travel to warm the cake.
This method is no longer necessary and doesn’t require any special oven or special skills. Baking Chimney is a lot easier than you may think.
Chimney is made of yeast dough baked in the oven and then coated with a mixture of sugar and ground walnuts. While you can use any nuts in the mix, it’s traditional to use walnuts only. Some people also like to add raisins or even chocolate chips.
The first idea for making the Recipe For Chimney Cake came from a German baker who travelled to the United States and opened his bakery in New York. Like many other immigrants, he brought some European desserts, one of which was a Yeast dough called “Stollen.”
He served it as bread and made a special smaller version for his customers. Stollen is a very popular dessert in Germany, but the baker noticed that most people weren’t interested in this type of bread during Christmas. So he transformed it into a cake and dubbed it “Chimney Cake.” Many years later, this tradition was continued by German bakeries that opened in the USA.
How to make Recipe For Chimney Cake?
Preparation Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 15 pieces
- 1/2 cup (115 g) warm milk (about 110°F)
- 8 tbsp Active Dry Yeast
- Pinch of salt
- 4 1/2 cups (620 g) unbleached flour, about 3 3/4 oz. (125 g)
- 1 cup (215 g) brown sugar, packed
- 1/2 cup (115 g) of ground walnuts at room temperature
- 1 tsp cinnamon.
Mix the yeast with 1 tsp cinnamon and 1 cup (235 ml) warm water in a large bowl. Let stand until the mixture starts to foam, about 10 minutes. Mix in the sugar, salt, nutmeg, and pinch of ground cloves. Add 2 cups flour and whisk until smooth. Cover with plastic wrap and leave at room temperature for at least 8 hours or overnight to rise.
Stir in the remaining flour and knead into a soft dough. Transfer to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should be slightly sticky, but not too much, so it doesn’t stick to your hands when you knead it.
Grease the large bowl (preferably a glass) with 1 tsp vegetable oil and place the dough into it. Cover with plastic wrap and let rise warmly until doubled in size (about 2 hours).
Divide the dough into three portions. Grease two baking sheets and punch down each part of the dough.
Place one piece of dough on a lightly floured surface and form a ball. Cover with plastic wrap and let rest for 15 minutes. Repeat with the second ball of dough, then the third ball. Let each rise for about 1 hour until doubled in size (but not so much that they will puff up).
Preheat the oven to 450°F (230°C). Bake one round of cookies according to the directions on the package or use my simple recipe and bake 2-3 at a time. Cook for 10-12 minutes or until golden brown.
Using metal tongs, carefully remove the cake from the baking sheet and place it on a wire rack until completely cool. Repeat with remaining rounds.
Pour the filling mixture into a large bowl and pour the melted butter. Beat with a wooden spoon until smooth and creamy. Spread the filling on half of the cooled cookies, then arrange the other half on top and press firmly to adhere it to the filling in all directions.
Pour the remaining melted butter over the top to glaze them. Place in refrigerator for at least two hours before serving. Store any extra cookies at room temperature in an airtight container. They are best eaten on the same day.
Try serving Recipe For Chimney Cake with cream, ice cream, or fruit sauce.
Nutritional Facts of Recipe For Chimney Cake:
5 Amazing Serving Tips of Recipe For Chimney Cake:
Tips no 1:
A good way to make a tasty Chimney Cake is to add raisins, which give it a special flavour.
Tips no 2:
You can alter the recipe according to your taste. You can also use other nuts, such as almonds or even peanuts.
Tips no 3:
You can make the dough ahead of time, freeze it, and then bake it when you want to make Chimney Cake.
Tips no 4:
Chimney Cakes can be served as hors d’oeuvres with crackers, fruit, or a scoop of ice cream.
Tips no 5:
Chimney Cake is a great dessert to make if you’re having a party because it’s so easy.
Tips no 6:
The Chimney Cake can be frozen, but it will lose some special flavour.
Tips no 7:
There are many filling recipes for Chimney Cake, but this one is my favourite. You can add nuts, raisins, or chocolate chips for different tastes and textures.
Is this Recipe For Chimney Cake free from allergens?
Recipe For Chimney Cake is free from allergens. They are wheat, dairy, and egg products.
Is Recipe For Chimney Cake high in calories?
The calories in a Chimney Cake are 490, but it’s not high in calories. It has a low GI value and contains only 29.8 grams of sugar.
Is the Service Size of the Recipe For Chimney Cake big or small?
The Service Size of the Recipe For Chimney Cake depends on the width and depth of the baking pan you are using.
What is the serving size of the Recipe For Chimney Cake?
The Recipe For Chimney Cake’s serving size depends on how you serve it. You can make them as big or small as you like.
How do you store Recipe For Chimney Cake?
You can store any leftover cookies in an airtight container for up to 2 days at room temperature or up to 1 week in the refrigerator.
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If you have any questions or comments, leave them below in the comment box. I would be happy to answer all your questions and comments.
Bye Bye and Enjoy!