Chimney Cake🇭🇺

Instructions

1. Prepare the Dough:
   • In a bowl, mix yeast, warm milk, and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
   • Add flour, remaining sugar, eggs, melted butter, and salt. Mix into a soft dough.
   • Knead for 8–10 minutes until smooth and elastic. Cover and let rise 1 hour, until doubled.
2. Shape the Cake:
   • Preheat oven to 375°F (190°C).
   • Prepare a rolling pin (or empty, clean cans wrapped in foil) — this will act as the baking spit.
   • Roll dough into a thin rectangle. Cut into long strips (about 1 inch wide).
   • Wrap strips around the rolling pin/can, slightly overlapping, pressing ends to seal.
3. Coat:
   • Brush with melted butter.
   • Roll in cinnamon-sugar mixture until coated.
4. Bake:
   • Place wrapped rolling pin across a baking dish so the dough is suspended (not touching the bottom).
   • Bake 15–20 minutes, turning occasionally, until golden brown and caramelized.
5. Serve:
   • Slide off the rolling pin, let cool slightly, and enjoy warm.
   • You can also coat with crushed nuts, cocoa, or shredded coconut for variety.

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✨ Tips:

• For the authentic experience, roast over charcoal if you have the setup.
• Brush with extra butter and sugar midway for an extra caramelized crust.
• Serve plain or with Nutella, ice cream, or whipped cream inside like a cone! 🍦

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Would you like me to also show you a mini “cupcake-style” chimney cake version you can bake in muffin tins (much easier for parties)?