Chimney cake {crispy cookie recipe}
These Chimney cakes, of Romanian origin, are crispy and buttery. It reminds me of a puff pastry cookie, and they're really great. In Romania, it's tradition to bake them for every special occasion (wedding, Christenings). Traditionally it's made on a grill or brick oven, but we're preparing it in our electric oven.
Ingredients
Chimney cake dough
- 210 grams flour
- 2¼ teaspoon yeast instant
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 egg size L, room temperature
- 3 tablespoons butter melted
- 120 ml milk tepid
Topping
- 3 tablespoons butter melted
- 2 teaspoons cinnamon
- 8 tablespoons sugar fine
Ingredients you need per step are listed below the step in Italic
Instructions
Chimney cake dough
- In a small bowl add the milk, sugar, and yeast. Stir slightly with a fork. Let it stand for 5 minutes.
- After 5 minutes take a large bowl and put the flour and salt into the bowl. Add the egg, melted butter, and the yeast-milk mixture.
- Mix for 5 minutes with a mixer with dough hooks.
- Brush a large bowl with some oil and put the dough into the bowl. Turn around once. Put a slightly wet towel on top.
- Put the bowl in a warm place and let the dough rise for 60 minutes. It should be doubled in size.
- In the meanwhile prepare your baking forms by wrapping them with aluminium foil (also see the tips). Smear the forms with melted butter.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Push the air out of the dough and divide it into four equal parts.
- Flour your surface and roll the dough until you've got 4 8'' (20 cm) circles (⅙ '' (½ cm) thick).
- Take a sharp knife (or a pizza cutter) and cut the dough so you get a lang ribbon of ½'' (1 cm) width). Start cutting from the outside and work to the inside.
- Take a form and wrap the dough 1 time around the form. Put the end underneath the second ring of dough (that way it will keep form). Wrap the dough tightly around the form. Tuck the last bit underneath a bit of dough (again).
- Roll your dough lightly on your surface, so it flattens a bit.
Crispy outside
- Brush the dough with some melted butter.
- Mix the sugar and cinnamon and spread onto a plate.
- Roll the chimney cakes through the cinnamon sugar.
- Hang the forms into the cake tin (so the dough doesn't touch the bottom).
Baking
- Bake the cookies for 11 minutes, turn them around, and bake for another 11 minutes. They should be golden brown!
- Brush the cakes with some melted butter and roll them for a second time through the cinnamon-sugar mixture.
- While still warm, tap your form lightly on your countertop and pull the mold out carefully.
NOTES
- To form these chimney cakes, use a rolling pin which you cover with aluminum foil. You can also use a paper toilet roll (and also cover this with aluminum foil).
- The dough is a bit sticky, but that's how it's supposed to be. So don't use extra flour.
- When you wrap the dough around the form you tuck the ends underneath a piece of dough. That way you can take it off the form easily after baking.
- When using a rolling pin you can hang your pin into a cake tin (the Chimney cake dough won't touch the bottom) and the hot air can reach every bit of dough.
- Turn your chimney cake halfway through baking so it's evenly baked.
Nutrition
Calories: 516kcal | Carbohydrates: 75g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 256mg | Fiber: 4g | Sugar: 32g | Vitamin A: 633IU | Iron: 3mg
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