Homemade Cinnamon-Sugar Chimney Cakes

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (50g) granulated sugar (for coating) 1/4 cup (50g) granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating) 1 tablespoon ground cinnamon (for coating)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 3.5g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture, melted butter, and vanilla extract into the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   In a small bowl, mix together the sugar and cinnamon for coating.
8. 8.
   Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1 inch thick.
9. 9.
   Wrap the dough rope around a wooden cylinder or a metal chimney cake mold, slightly overlapping the layers.
10. 10.
    Place the wrapped dough on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
11. 11.
    Remove the cakes from the oven and let them cool for a few minutes. Carefully slide off the wooden cylinder or mold.
12. 12.
    While still warm, roll the cakes in the cinnamon-sugar coating until fully coated.
13. 13.
    Serve the Homemade Cinnamon-Sugar Chimney Cakes warm and enjoy!

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Wooden cylinder or mold — If you don't have a chimney cake mold, you can use wooden dowels or even metal cannoli tubes as a substitute.
• Cinnamon — Adjust the amount of cinnamon according to your preference for a stronger or milder flavor.
• Milk — The milk should be warm, but not hot, to activate the yeast properly.
• Butter — Use unsalted butter to control the saltiness of the dough.

Tips & Tricks

• For a variation, you can sprinkle chopped nuts or grated coconut on the cinnamon-sugar coating.
• If the dough is too sticky, lightly flour your hands and the working surface while shaping the ropes.
• To reheat leftover chimney cakes, place them in a preheated oven at 180°C (350°F) for a few minutes until warm and crispy.
• Experiment with different coatings such as powdered sugar, cocoa powder, or even a drizzle of melted chocolate.
• Serve the chimney cakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Serve the Homemade Cinnamon-Sugar Chimney Cakes warm as a delightful dessert or snack. They are best enjoyed fresh out of the oven when the exterior is still crispy and the interior is soft and fluffy. Pair them with a cup of hot tea or coffee for a perfect treat.

Presentation advice

Arrange the Homemade Cinnamon-Sugar Chimney Cakes on a platter, standing upright to showcase their unique shape. Dust them with an additional sprinkle of cinnamon-sugar for an appealing presentation. You can also serve them in individual paper cones for a charming street food-inspired display.