August Daring Baker Challenge- Chimney Cakes

The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

This month my husband and I are celebrating our 1 year anniversary! Over the year we learned that our favorite thing to do together is to just lay in bed and enjoy each other’s company and these chimney cakes looked like the perfect lazy Sunday dessert. The hubby and I LOVE lazy Sundays. We watch crappy reality shows ( I’m looking at  you Married at First Sight) sit in bed and just relax. When I first saw this month’s challenge I was like ” vertical cinnamon buns?” Whhhaaa! I actually wasn’t too far off. The yeasted bread has a very similar flavor and texture to the outside of a cinnamon bun.  I topped my cakes with cinnamon sugar,melted chocolate and walnuts. They look pretty difficult to make, but I promise you it’s actually super easy! Try it for yourself!

Cook time: 2 hours                                                           Makes: 4 small cakes

For the dough:
1 packet of active dry yeast
1/2 cup milk, (120-130 F)
1/2 tsp sugar
1¾ cups all-purpose (plain) flour
2 tbsp sugar
1/8 teaspoon salt
1 large egg, room temperature
3 tbsp melted butter

For baking:
melted butter
sugar

For the topping:
½ cup (3½ oz) (100 gm) sugar
1 cup (4 oz) (115 gm) ground walnuts
2 tbsp. melted chocolate
2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon

1. Mix yeast, milk, 1/2 tsp of sugar in a small bowl and let it sit for 10 minutes or until foamy.

2. In a separate bowl, mix the flour, salt and 2 tbsp of sugar. Add the dry mixture to the yeast mixture with the egg and melted butter. Mix the dough with a spoon until everything is incorporated. The dough will be VERY sticky. Don’t add any flour to it. Spoon the dough into a large greased bowl and cover. Let the dough rest in a warm area for 1 hour or until it doubles.

3. Take a rolling-pin or cardboard paper towel tube and cover with 3 layers of foil. Brush melted butter on to the rolling-pin/tube to prevent the dough from sticking.

4. Pre-heat the oven to 375 F.

5. Split the dough into 4 equal portions ( ~4 oz each). Roll the dough out on a floured surface with a greased rolling-pin  until it is about 8 inches in diameter (1/6 inch thick).  Cut the dough with a sharp knife into a swirl pattern leaving the strip of dough at least 1/2 inch wide. Wrap the dough around the foiled rolling-pin/tube and roll over sugar lightly until the dough is pressed together.

6. If you are using a cardboard tube then just stand them up on a baking sheet. Otherwise, place the rolling-pin on to a roasting pan so that the pins rest on the edges of the pan. Bake for 21 minutes or until nice and brown. Make sure to turn the rolling-pin/tube halfway through the baking process.

7. One baked, brush melted butter on to the cake and top with whatever you like. I sprinkled cinnamon on one and rolled another in chocolate an walnuts. Tap the mold on to a plate until it released and cool vertically. Enjoy!