Chimney Cake

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Chimney Cake

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Ingredients

Adjust Servings:
For the dough
500 g Plain Flour
14 g Dried Active Yeast
50 g Caster Sugar
5 g Salt
200 ml Whole Milk warmed to tepid
3 Egg Yolks large
150 g Unsalted Butter melted
For the outside
200 g Caster Sugar
1 tsp Cinnamon
1 tbsp Cocoa Powder to dust
For the inside
150 ml Double Cream
200 g Dark Chocolate
50 g Hazelnuts chopped and toasted

Ever popular Hungarian street snack.

Cuisine:

Ingredients

Directions

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I have been wanting to make Chimney cake or Kutosh for the last couple of years because it looks like so much fun. Given our fantastic weather this is the perfect dessert for the BBQ or open fire if you are camping.

Essentially it is bread dough, coiled around a can, rolled in cinnamon sugar and cooked. Then you coat the inside with chocolate spread of your choice, basically it is the Hungarian equivalent of churros another favourite in this house.

This recipe went down a storm with the little ones and their cousins that were visiting. Thank you to Sorted Food for the recipe.

NB: I have to admit to cheating I bought chocolate spread instead of making ganache.

 

 

Steps

1
Done

MAKE THE DOUGH

Tip the flour into a mixing bowl or the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl and the salt to the other. Pour in the milk and start mixing either by hand or in the mixer until it begins to come together. Add the egg yolks and the butter and continue to mix into a dough. Knead for 10-15 minutes until it becomes smooth and elastic, then return to the bowl, cover with clingfilm and leave to prove for 1 hour, or until doubled in size.

2
Done

ROLL THE DOUGH

Preheat a grill to medium-high (or set up your spit roast over an open fire or barbecue)! Scrape the dough out of the bowl and onto a floured surface. Roll the dough out into a thin sheet and cut into long ribbons, then join two ribbons, pressing the dough together to create one very long ribbon. Grease your metal tube (or foil wrapped cans) with a little oil or butter. Spiral the dough from one end of your metal tube to the other, covering the metal but not overlapping the dough. Gently roll the tube over a work surface press the dough together a little. Combine the sugar, cinnamon and cocoa powder on a large plate and roll the dough in it.

3
Done

COOK!

Place the dough rings onto a baking tray and place them under the grill, turning every minute for 10 minutes until they’re golden and crisp on the outside (or attach the tubes to your spit roast and turn over the fire continuously until golden brown and crisp on the outside).

4
Done

FINISH AND SERVE

Leave the dough to cool a little, then slide them off the metal tubes to create a hollow cylinder. Heat the cream to a simmer. Chop up the chocolate, transfer it to a bowl and pour over the hot cream. Leave the chocolate to melt for a moment then stir it into a smooth ganache. Spread the ganache over the inside of the chimneys, then scatter over the hazelnuts so that they stick! Serve up and impress your mates. Makes 4 cylinders.

Zoe Negus

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