Scribd Logo
Upload

Welcome to Scribd!

  • 36 views

    Chimney Cake Recipe - Christmas Recipes - Tesco Real Food

    Uploaded by

    RnD Kueku
    This recipe provides instructions for making traditional Hungarian chimney cake. The crisp exterior is coated in walnut sugar, while the inside remains pillowy soft. It serves 8 people and takes about 1 hour and 30 minutes to prepare and cook. The dough is rolled into thin strips and wrapped around a buttered rolling pin before baking for 20 minutes, turning occasionally, until golden brown. It is then brushed with more butter and rolled in a mixture of ground walnuts and sugar before serving warm.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chimney Cake Recipe - Christmas Recipes - Tesco Real Food

    Uploaded by

    RnD Kueku
    36 views1 page
    This recipe provides instructions for making traditional Hungarian chimney cake. The crisp exterior is coated in walnut sugar, while the inside remains pillowy soft. It serves 8 people and takes about 1 hour and 30 minutes to prepare and cook. The dough is rolled into thin strips and wrapped around a buttered rolling pin before baking for 20 minutes, turning occasionally, until golden brown. It is then brushed with more butter and rolled in a mixture of ground walnuts and sugar before serving warm.

    Original Description:

    Original Title

    Chimney Cake Recipe _ Christmas Recipes _ Tesco Real Food

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe provides instructions for making traditional Hungarian chimney cake. The crisp exterior is coated in walnut sugar, while the inside remains pillowy soft. It serves 8 people and takes about 1 hour and 30 minutes to prepare and cook. The dough is rolled into thin strips and wrapped around a buttered rolling pin before baking for 20 minutes, turning occasionally, until golden brown. It is then brushed with more butter and rolled in a mixture of ground walnuts and sugar before serving warm.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    36 views1 page

    Chimney Cake Recipe - Christmas Recipes - Tesco Real Food

    Uploaded by

    RnD Kueku
    This recipe provides instructions for making traditional Hungarian chimney cake. The crisp exterior is coated in walnut sugar, while the inside remains pillowy soft. It serves 8 people and takes about 1 hour and 30 minutes to prepare and cook. The dough is rolled into thin strips and wrapped around a buttered rolling pin before baking for 20 minutes, turning occasionally, until golden brown. It is then brushed with more butter and rolled in a mixture of ground walnuts and sugar before serving warm.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Chimney cake recipe

    Originally a traditional Hungarian street food snack, this chimney cake


    has a crisp exterior covered in walnut sugar, and is pillowy soft inside. It's
    a great dish to serve at a Christmas party, or as an afternoon treat on the
    big day itself.

    Serves 8
    1 hr 10 mins to prepare and 20 mins to cook
    501 calories / serving

    Ingredients Each serving contains

    7g dried yeast Energy Fat Saturates Sugars Salt


    400g plain flour 1680kj
    501kcal 26g 12g 25g 0.2g
    40g caster sugar
    1 large egg, lightly whisked 25% 37% 58% 27% 3%

    200ml whole milk


    120g butter, at room temperature plus 40g butter, melted of the reference intake
    Carbohydrate 62.7g Protein 8.3g Fibre 2.2g
    50g caster sugar

    For the walnut sugar


    80g walnuts, blitzed to grounds in a food processor
    80g caster sugar
    1 tsp ground cinnamon

    Method
    1. Mix the yeast in a large bowl with the flour, sugar and a pinch of salt until well combined. Add the egg, milk and butter and bring together to form a wet
    dough using your hands.

    2. Tip onto a lightly floured surface and knead for 10-15 mins until a smooth and elastic ball has formed. Place in a greased bowl, cover with a piece of clingfilm
    and let it rise in a warm place for an hour, or until doubled in size.

    3. Meanwhile, preheat your oven to gas 7, 220°C, fan 200°C, and prepare your rolling pin and walnut sugar. Tear two sheets of tin foil four inches longer than
    your rolling pin and wrap both sheets around the pin, turning the end pieces so that the rolling pin is entirely covered. If you have two rolling pins then
    repeat on the second. Brush the foiled rolling pins in melted butter, save the rest of this butter for later on. Mix the ground walnuts, sugar and cinnamon
    together in a tray that is long enough to fit your rolling pin.

    4. Remove the dough from the bowl and roll it out in a square roughly 45x45cm in size and ½cm thick. Cut the dough into 3cm wide strips using a pizza cutter
    or knife. Starting from one end of the rolling pin, wrap one strip around the length of the rolling pin, overlapping slightly like a helter skelter. When the strip
    runs out, add another one to it, pushing the ends of dough together to bind them. Once the length of the rolling pin is covered roll the rolling pin on the
    surface to ensure the dough is well attached to the pin. Brush all over with melted butter and sprinkle the caster sugar on every side too. Repeat with the
    second rolling pin if you have one.

    5. Pop the rolling pin on to a baking tray in the hot oven and cook for 20 mins, turning every 3 minutes, so that the sugar fully dissolves and it bakes evenly, until
    it turns a consistent golden-brown colour.

    6. Remove from the oven, brush with the remaining melted butter and roll in the walnut sugar. Slide off the rolling pin and carefully snap in half. Repeat with the
    second pin so you are left with four coils of Chimney Cake!

    Tip: These keep in an airtight container but are best eaten straight away while still warm.

    See more Christmas recipes

    You might also like