A practical solution
At the university when the semester is drawing to an end, the leisure time of people decreases rapidly. Nevertheless in any case before the onset of the warm summer I would have liked to please my family and you with this real Székely delicacy.
Chimney cake was originally rolled up on a wooden cylinder and baked over embers under the open sky, but according to this recipe you can prepare it in the oven.
Let’s see the trick!
Yield: ~15 cakes
- 1 cup milk (~2.5 dl)
- 30 g fresh yeast
- 75 dkg flour
- 2 eggs
- 10 dkg butter
- 20 dkg sugar
- 1 lemon
- 1 package vanilla sugar
- pinch salt
- milk as needed
- sugar to taste
- ground cinnamon to taste
- 5 paper rolls
- aluminium foil
- Heat the milk with a half teaspoon of sugar, crumble the fresh yeast in it, leave at a lukewarm place until the yeast rises.
- Melt the butter, add the eggs, the flour, the sugar, the vanilla sugar, the pinch of salt, the grated peel of the washed lemon and of course the risen yeast with the milk. Mix to combine. Let it rise until doubled in size (~40 minutes).
- While the dough is relaxing, cover the paper rolls with aluminium foil.
- Roll out the dough into ~2-3 mm thick and cut into ~1,5-2,5 cm wide strips.
- Spread a thin layer of oil onto the rolls with a drop of oil on your hands and roll on the strips as shown above. Start at the bottom, roll on the half of the previous strip, smooth the joints a bit, make a hook at the top, to prevent slipping.
- Preheat oven to 200°C.
- Grease the cakes with milk and coat them with cinnamon-sugar mixture.
- Bake 20-25 minutes 5 vertically standing cakes at a time in a baking pan.
- Wait a bit to cool the cakes down a little and then pull the molds out. Cover the hot cakes to prevent drying out.