Kürtőskalács – Chimney Cakes (BBB April 2020)

go directly to the recipe

BBB: Let's Keep Baking summary: recipe for Kürtőskalács(ish) (Chimney Cakes); flaunting traditions; replacing the egg; fixing errors; still staying at home; various grocery store prices; information about Bread Baking Babes;

Bread Baking Babes (BBB): Kürtőskalács – Chimney Cakes

Oh dear. Late again… but, but, but, I baked on time!!

See? Here is the proof:

FB screenshot 16 April 2020

I’ve had chimney cakes bookmarked since January 2018! I even contemplated choosing them myself for the BBBabes’ project that month.

Once again, I’ve waffled like crazy about what to choose. […] I really got distracted, gazing at Mădălina’s (Duhlicious) Kürtös Kalács that she describes as a “hollow pastry cooked over an open fire. Roughly translated, it means “chimney cake”, and it is DELICIOUS“.
– me, New Year’s Challenge: Tartine Polenta Bread (BBB January 2018)
To make these, you wrap a thin strip of pastry around a wooden cylinder, and cooked on an open flame, rotating it as it cooks until golden brown. Once cooked, they’re heavily sprinkled with sugar, cinnamon, walnuts, almonds, or any combination of the four.
– Mădălina, Duhlicious | Mini Kurtosh Colac – Kürtös Kalács
There are many myths about the origin of the chimney cake. One of the most popular ones is connected to the Mongol invasion. It is believed that the population of Szeklerland decided to escape from the Tatar troops. Some people went up to the hills, while others hid in the caves of Budvár and Rez. Since the Tatars couldn’t attack or approach them, they decided to starve the Szeklers out. This went on for a long time, until both the Tatars and Szeklers lived up their food. But a smart Szekler woman scraped together the leftover flour, mixed it with ash and baked huge loafs, which they put on wooden dongs or tall poles and showed to the Tatars: “Look, how great we’re doing while you’re starving!” The Tatars gave up and marched off resentfully.
– Daily News Hungary | Recipe of the week: Chimney cake

BBB Chimney Cake It’s so thrilling to have made these chimney cakes at last!

Here’s how things went with making April’s project:

BBB Chimney Cakes diary:

8 March 2020, 15:17 Yay!! This is great! I’m so glad that Aparna has chosen these chimney cakes for us to make.

I’ve stared at a recipe for them in awe, from time to time and MEANT to try them. At last the time has come.

I know that I’m a freak, but using Gourmet Sleuth, here is the recipe converted into grams (I hope I didn’t make any errors)

7 April 2020, 05:46 I’ve been pondering about how to shape these chimney cakes. I was planning on forming my chimney cakes on a wooden spoon handle – or perhaps on one of our rolling pins. But that was before I actually read the instructions….

Hmmm. I wonder how I’ll make sure they stay upright. Do you think that making tubes out of parchment paper might work?

05:59 We have all-purpose and whole wheat flour, as well as active dry yeast. The yeast is old but still viable. (We didn’t plan ahead properly for yesterday, so had to make naan with commercial yeast instead of our trusty starter. The naan rose beautifully!)

But yeast is difficult to get here. I have lots of friends who are contacting me to ask me how to make a sourdough starter. We’ve started grocery shopping once a week – taking our bikes. On the advice of the Canada’s Chief Public Health Officer, I made masks yesterday for us to wear when we go to do our weekly shopping tomorrow (just in case we are asymptomatic and contagious…). In general, things are on the shelves, although dried beans, pasta, and eggs are strictly rationed with not many on the shelves. I’ll try to remember to look at the yeast shelf to see if there is any there.

8 April 2020, 15:16 I see from Madalina’s (Duhlicious) post about Kürtos Kalács that
Kürtos Kalács is a traditional Hungarian pastry that is hollow– the pastry is baked on wooden spit, rolled slowly on an open fire until golden brown
Madalina also shows the forms and pan that are used in Hungary – along the lines of the link to Hefe und Mehr post that Aparna pointed to when she wrote the following:
rest the handles on the short edges a loaf tin
So cool!!

But, wow!! Tanna’s idea with muffin tins is brilliant! (I still think I’m going to try something with rolled up parchment paper though.)

… if only we had those little Hungarian forms. I would try manipulating T into baking chimney cakes in the barbecue.

I couldn’t stop myself from staring at other people’s innovations:

Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven. Make sure to cover the rolling pins very well. Brush them with melted butter.
– Swathi Iyer, Honest Cooking | Kürtöskalács Chimney Cake
[I] decided that I could legitimately attempt to make chimney cakes at home, despite the fact that they are usually baked on rotating wooden cylinders over hot coals. […] [T]he internet suggested multiple ways in which you could attempt to replicate the traditional chimney cake using an oven. […]
Wrapping dough around foil covered rolling pins, kitchen towel rolls, and beer cans were the most common options. Obviously I chose beer cans (partially because I didn’t have enough of the other things and mostly because it was an excuse to drink a couple of beers whilst trying to make these things). […] I baked them one or two at a time, which was wise as the first one ended up slipping down the can during baking. The way to remedy this seemed to be to put them in the fridge for a while after you’ve done all the manhandling of trying to wind the dough around the can.
– Lizzie, plumtree | Hungary – Chimney Cake (Kürtoskalács)
After the dough has doubled in size, roll it out and cut 1.5 centimetre wide strips. Wrap the strips around the buttered wooden [dowels] in a way that one layer slightly overlaps the next layer. Roll the [dowels] on the table so that the dough will be evenly spread. Then, roll the dough into the cinnamon sugar mixture (or whatever topping you chose to go for). Some supermarkets carry wooden [dowels], but if you can’t seem to find any, wrap a smaller rolling pin with aluminium foil, brush it with butter and continue as if it was your homemade [dowel}. Place the wooden [dowel} on a baking tin and bake your chimney cakes at 170-180° Celsius. Make sure to turn it two or three times until the sugar melts on the outside
– Daily News Hungary | Recipe of the week: Chimney cake

14 April 2020, 21:21 We realized yesterday that we need regular bread. I WAS going to make a starter. Really I was.

Then it snowed last night (just a light dusting). But still, it snowed! This is just wrong considering that it’s after Easter. It’s never supposed to snow after Easter. :stomp:

There were also very high winds – so high that our power went out. Out went my plans to put a starter together to make Tartine bread today. Because both of us have disaster complexes and felt compelled to assume the power would be out for several hours, possibly days.

As it happened, the power was only out for an hour. Nevertheless, I didn’t make a starter for bread. I’ll do it now.

We’ll make Chimney Cakes AND Tartine Bread tomorrow.

15 April 2020, 13:36 I have just finished mixing the chimney cake dough. (I mixed the Tartine dough first thing this morning.) I WAS going to make just half a recipe, because we don’t have freezer room. And because of the rather strict rules we’re under these days, we can’t really share extra bread with friends and neighbours.

I oh so carefully figured out what 1/2 the flour, sugar, salt, yeast, and butter are. Then I sloshed in the milk, and wondered why it was like cake batter.

It’s because I had added ALL the milk. For the full recipe. :stomp: :stomp:

I am dumb as rocks.

I quickly measured out and stirred in extra flour, yeast, and salt. Shhhhhhhh! Don’t tell T that I didn’t add any extra butter and sugar!

And now the dough seems a little more like dough.

(Oh yes. Did I mention that I decided against using the egg? Eggs are at a premium these days. We’re doing our weekly grocery shopping today and may not see eggs at all. They seem to be the latest replacement for toilet paper….)

But look!! I can justify the omission:

A házi (hagyományos) változat készítésének eljárása a 20. század elejére tisztult le. Ez csak szigorúan megszabott alapanyagokból, általában parázson sütve készül. Összetevoi között csakis szacharóz, búzaliszt, tej, vaj, tojás, éleszto és só szerepelhet. Utóborítása sem lehet más, mint darált, aprított dió, mandula, fahéjpor vagy természetes vaníliapor felhasználásával készült vaníliás cukor.
Az (esetleg külön osztályként kezelendo) alternatív változat a 21. század elején jelent meg. Receptje még szabadabban változtatható, tésztájának készítése során például a búzaliszttol eltéro lisztfajtát is használhatunk, belso felületét utóborítással láthatjuk el, és nagyobb mennyiségben tartalmazhat egyéb, cukrásztermékek készítése során használt természetes összetevoket (például gyümölcsdarabkákat). Egy alternatív kürtoskalács akár gluténmentesen is eloállítható. Az állati eredetu összetevoktol (tej, vaj, tojás) mentes alternatív sütemény a böjti (vagy vegan) jelzovel illetheto. [The process of making the home (traditional) version was clarified by the beginning of the 20th century. The ingredients are firmly specified and it is usually baked over embers. Its ingredients are exclusively: sucrose, wheat flour, butter, milk, eggs, yeast and salt. Its outer topping is restricted to ground or chopped walnut, almond, cinnamon powder or vanilla sugar made using natural vanilla powder.
The alternative version appeared at the beginning of 21st century. Its recipe can be even more flexible. The dough can be made of non–wheat flour. Its inner, tubular part can be also be coated, and it can abound in other natural confectionary ingredients (e.g. pieces of fruit). An alternative Kürtosh Kalách can be prepared gluten-free as well. Cakes free of animal ingredients (milk, butter, eggs) can be labeled as ‘Vegan’ or ‘Lenten’.]

– kurtos.eu, A kürtőskalács – Hogyan készül? [How to Prepare]

Yes!! That’s it! We are in the 21st century, aren’t we?

16:21 We just came back from our now weekly grocery run. This food shopping just once a week has been one of the most difficult transitions during this bizarre “Stay at Home” time. Also tricky is one-stop shopping in supermarkets. Today, we decided against going to our local supermarket; the line to get in looked insanely long. It’s cold again today and the idea of standing outside in a windy parking lot for an hour or so did not appeal.

So we turned our bikes around and went to a new (for us) supermarket about 10 minutes bike ride away. It was well-stocked. But we decided NOT to get the butter and eggs on our list. We still have some left and will make them stretch to next week. We were NOT going to spend $7.50 per pound of butter (one brand of butter was priced at $12 a pound!), or $6.50 for a dozen eggs (one brand was $11 a dozen)! Normally, we’re paying – for the same brands – around $4 for a pound of butter and around $5 for a dozen eggs. Perhaps this is why there was no line to get into the store…. (I forgot to look to see if there was yeast and/or flour on the shelves. Oops!)

But wait, this diary entry is supposed to be about bread! Sorry about that. I get distracted easily….

When we got home, we saw that the chimney cake dough was rising – slowly – despite the inclusion of commercial yeast. It must be because of all that butter! The Tartine dough, on the other hand, had to be pushed down. It was bubbling like crazy.

17:28 T preshaped the Tartine bread and reported that the chimney cake dough looked like it was moving but wasn’t quite ready.

18:03 The Tartine bread is now shaped and in its basket. And at last! The chimney cake dough is ready for shaping.

I retrieved the little steel(??) cup and two beer cans from the drying rack by the sink. We had a piece of aluminum foil (from wrapping Christmas Cake) that, cut in two, was perfect for covering the cans. Then, I made an executive decision to wrap parchment paper around the foil. But I buttered the cup….

I knew that there was too much dough and not enough beer cans to make chimney cakes. So I cut the dough in half and made a small round loaf first, then proceeded to roll out the other half and use the pizza wheel to slice it into strips.

I’m amazed at how easy it was to wrap the dough around the cans! And it seems like it wants to stay too. I stood everything up on a parchment covered tray and draped a tea-towel over top.

There was one extra strip that wouldn’t fit on the cup or beer cans. I sprayed the boule with water and artfully {cough} arranged the strip in a spiral on top.

And upstairs I came, to continue making masks for my sister. But I thought I’d re-read Aparna’s instructions. (When I say “re-read”, of course I really mean “read for the first time”….)

Brush the shaped mould lightly with melted butter. Dredge with sugar or cinnamon sugar to coat completely. Place upright on a baking tray.
Bake them at 190C (375F) for about 20 to 25 minutes till done, golden brown and sugar has caramelized.
– BBB April 2020 recipe

Brush with butter? Dredge with sugar? Bake them right away??

Oh oh! (Good thing I notice about the brushing with butter and dredging with sugar!)

18:45 The oven is now pre-heating for baking the Tartine Bread. The butter and sugar are on the shaped chimney cakes. But we have decided to bake the chimney cakes after we finish baking the Tartine loaf.

Ha! What difference can an hour or so of languishing on the counter before being baked make to the chimney cakes? :lalala:

19:55 The Tartine loaf is just about to come out of the oven. Dinner is being served and there is JUST time to slip the chimney cakes into the still hot oven (turned down from 450F to 400F – which means about 375F on this still new (to us) oven). I was pleased to see that the cans were still standing upright. Into the oven they went – along with the little boule; I set the timer for 30 minutes and, before sitting down to dine, ran upstairs to check the baking time.
Bake them at 190C (375F) for about 20 to 25 minutes till done, golden brown and sugar has caramelized.
– BBB April 2020 recipe

Oops!! Set the timer for 25 minutes then!

20:55 I hardly had to interrupt our dinner at all to jump up from the table to take the beautiful chimney cakes out of the oven.

The little boule wasn’t quite done yet. I set the timer for 10 more minutes.

Oops!! (again) Perhaps 10 more minutes was a little long.

I know we’ve just finished eating dinner and are quite full. Still, I can’t wait for coffee and chimney cakes tomorrow morning!

Chimney Cakes

We re-warmed the chimney cakes the next morning morning and served them with coffee and bowls of yoghurt and blackberry jam. They were delicious!

BBB Chimney Cake

Perhaps they weren’t quite dredged enough with sugar. Perhaps they got a little bit too much colour as they re-warmed. And they’d probably be better freshly out of the oven or just off the coals. Even so, they were delicious!

Ha! Who needs to add the egg…. Viva the 21st century!

Thank you for making this great choice for this month’s BBB project, Aparna!

Here is the April 2020 BBB recipe that we were given. And here is what I did to it:

21st Century Kürtőskalács
based on Aparna’s recipe for Kürtőskalács or Chimney Cakes

makes one small boule and 2.5 chimney cakes (the larger 2 shaped on beer cans)


  • beer cans
  • aluminum foil
  • parchment paper
  • cookie sheet


  • Egg replacement (the full BBB recipe calls for “1 egg”)
       » 3g flax seed, ground finely
       » 30g boiling water
  • 40g butter (the full BBB recipe calls for “70 g melted butter [1/3 cup]”)
  • reconstituted milk (the full BBB recipe calls for “3/4 to 1 cup lukewarm milk* [183 to 244 grams]”)
       » 240g boiling water
       » 1/3 c milk powder [23g]
  • 10g sugar (the full BBB recipe calls for “1/8 cup sugar [25 grams]”)
  • flour (the full BBB recipe calls for “2+3/4 cup all-purpose flour [344 grams]”)
       » 150g unbleached “no additives” all-purpose flour
       » 10g “no additives” 100% whole wheat flour
       » 10g wheat germ   » 10gm wheat germ
  • 5g Jane Mason starter from the fridge (the BBB recipe calls for zero sourdough starter – I just added it for a flavour boost)
  • 2g active dry yeast (the full BBB recipe calls for “1 1/4 tsp instant yeast [5 grams]”)
  • 170g more all-purpose flour + 2g more active dry yeast (because someone who shall remain nameless; suffice it to say that her name begins with E and rhymes with A-dizzydufous)
  • 6g seasalt


  • melted butter
  • sugar
  1. Prepare egg replacement In a small bowl, whisk finely ground flax seed into boiling water. Set aside to cool and gel.
  2. Mix the dough Cut the butter into pieces and place in a bowl large enough for the dough to triple (I use a large casserole dish). Add boiling water, milk powder, and sugar. Whisk until the butter is melted.
  3. Measure flours, wheat germ, and . Put into a small container and set aside for a moment.
  4. Doublecheck that the butter mixture is no warmer than baby bottle temperature, then whisk yeast into the large bowl. Dump the flour mixture in and, using a wooden spoon stir just enough to mix together.
  5. Fix measuring mistake, and add the salt Notice that the mixture looks more like cake batter than bread dough. Way more. :lalala: Throw a fit because you suddenly realize that you neglected to halve the amount of liquid. Quickly measure out more flour (making an executive decision not to add more butter) and dump in the extra flour. In your fury at your idiocy, try to get all the extra flour into the bowl rather than on the counter around the bowl. Using the wooden spoon again, stir just enough to mix it together. Cover the bowl with a plate and leave on counter for about 20 minutes.
  6. Kneading: Use one of your hands to reach down against the edge of the bowl to the bottom and fold the dough over onto itself until it is relatively smooth. Use the other hand to turn the bowl as you fold and re-fold the dough into the center. Do this 5 or six times. Cover with a plate and leave to rest for about 30 minutes.
  7. Stretching and folding the dough: Turn the bowl as you fold and re-fold the dough into the center. Cover the bowl with a plate and leave on the counter (or if the kitchen is cool like ours in winter and spring, into the oven with only the light turned on). Repeat the folding step about 3 times in all at 30 minute intervals. You’ll notice that after each time, the dough will feel significantly smoother. After the final time of folding, re-cover the bowl and set aside until the dough has doubled. This might take anywhere from an hour to four hours – the cooler the area, the longer it will take. Plan ahead…. It’s BETTER if it takes longer to rise. A good way to tell if the dough has doubled is to dip your finger in cold water and poke a hole in the top of the dough. If the hole fills up, it hasn’t risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
  8. Prepare the moulds: Cover beer cans with aluminum foil, making sure they will still stand upright. Wrap the foiled cans with parchment paper (use the foil at the top of each can to help with keeping the parchment paper in place). If you have a little steel cup, butter the outside liberally. Set aside on a parchment papered cookie sheet.
  9. Shaping the dough: When the dough has doubled in volume, gently turn it out onto a lightly floured surface. Divide the dough into two equal pieces.
    • small boule Shape one of the pieces into a round. Poke a hole in the center and fill with a pat of butter. Place the boule seam side down (and butter side up) on a parchment papered baking sheet.
    • chimney cakes Roll the second piece into a rectangle that is about half a centimeter thick. Use a pizza wheel to cut the dough into long 1-2 cm wide strips. Wrap the strips closely together around the moulds, slightly overlapping and pressing each new strip to make one long spiral for each mould. If you have a strip left over (I did), arrange it artfully on the little boule by spraying the boule with water and then draping the strip on top.

    Cover everything with a tea towel and set aside as the oven pre-heats.

  10. Topping: Suddenly notice that you’re supposed to put on a topping! Quickly melt some butter and brush it liberally on the shaped chimney cakes. Spoon sugar all over as best you can. Make a note for next time to gently roll the shaped chimney cakes in the sugar – for maximum coverage.
  11. Baking: To know when it’s time to bake, run your index finger under water and gently but firmly press it on the side of the little boule. If the dough springs back immediately, recover the bread with the tea towel and leave it a little longer. If the dough gradually returns back after being pressed, it’s ready to bake. (If there is a slight whooshing sound and the indentation stays exactly where it was, it has over-risen….)
    Place the trays in the middle of the oven and bake at 400F (or 375F if your oven doesn’t run cold). Bake the chimney cakes for about 25 minutes and the little boule for 35-40 minutes – until everything is golden. (For the bread, make sure that it sounds hollow on the bottom.)
  12. Cooling: When the bread has finished baking, remove it from the oven and allow it to cool on a footed rack before serving; the little boule is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.

Brew some good coffee and serve the chimney cakes when they are still warm. Aparna writes that they should be crunchy on the caramelized sugar outside and soft on the inside.

They are delicious dipped into yoghurt and jam.

If you are serving the chimney cakes for dessert and don’t want to be drinking coffee at night, apparently sweet wine or eau-de-vie goes very well with them.


Extra Leavener: Our starter is 100% hydration. It takes about 5 days to create. (Please see our take on Jane Mason’s Natural Starter made with Wheat Flour.)

Egg: Chimney Cake dough traditionally contains butter, milk and egg. But eggs are really at a premium these days (go away COVID-19!) so I chose to omit the egg and substitute with flax seed and water. In general, 1 beaten egg = 60ml

Parchment paper: Most of the recipes I looked at cautioned about making sure slather butter on the dowels before winding the dough strips around them – otherwise they would stick. It turns out the parchment paper (a reusable resource) works just as well.


Chimney Cakes
BBB Chimney Cakes
Chimney Cakes and Boule

Bread Baking Babes

BBB: Let's Keep BakingKürtőskalács or Chimney Cakes

Aparna is the host of April 2020’s Bread Baking Babes’ project. She wrote:

These Hungarian hollow Chimney Cakes or Funnel Cakes were something I had bookmarked a while back. Since I didn’t get around to making them, I thought it might be something nice for us to bake together this month. The recipe below has been cobbled together from various sources on the internet.
Kürtoskalács are a sort of Hungarian spit cake. They’re famously known to be Hungary’s oldest pastry. Kürtos refers a stovepipe/ chimney referring to the shape of the pastry. Kalács means sweet pastry.
– Aparna, in message to BBBabes

We know you’ll want to make Chimney Cakes too! To receive a Baking Buddy Badge to display on your site: make the doughnuts in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 April 2020. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to email the Kitchen of the Month to say that your post is up.

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please make sure to directly contact the kitchen of the month if you want to be included in the BBBuddy roundup.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the other BBBabes’ April 2020 Chimney Cakes:


How ironic that the Tartine loaf, raised with Jane Mason starter, rose so much better than the Chimney Cake dough made with commercial yeast!

Tartine Bread


7 responses to “Kürtőskalács – Chimney Cakes (BBB April 2020)

  1. Kelly (A Messy Kitchen)

    Oh wow, the beer cans definitely give the classic “stovepipe” shape! I really want to try again with the rolling pin set on a LOAF PAN – smacks forehead, why didn’t I think of that? (I kept on thinking roaster or cake pan). Just to see how it works, since I have that old pin that I will never use, and nobody tried that. The little boule is so cute!

    edit 18 April 2020, 16:55: BIG stovepipes though, Kelly! I’m anxious to try Judy’s method of wrapping a heavy duty paper roll with foil and parchment paper. That way the resulting chimney cakes wouldn’t be quite so wide.
    – Elizabeth
    (The boule IS cute, isn’t it? I had no idea that it was going to turn out so well!)

  2. Tanna (MyKitchenInHalfCups)

    YES the little boule is cute … looks a little like a sweet bee hive! Yes I think be hive.
    The process of wrapping is a little fiddling but altogether it’s pretty simple and the results are more than worth it. I would so love to make these with the grandchildren!
    Yours are beautiful.

    edit 19 April 2020, 08:47: These WOULD be a fun kitchen activity with little children, Tanna! Start collecting rolls from wrapping paper, parchment paper, foil wrap now! I bet the children would LOVE “fiddling with wrapping”! – Elizabeth (The boule DOES look like a little bee hive. :-) )

  3. Karen (Karen's Kitchen Stories)

    I used soda cans, same size as beer cans. Great minds!! Glad you are feeling better.

    edit 19 April 2020, 08:51: Thank you, Karen. I’m glad to have recovered too! Ha. Our beer cans are considerably larger – taller and wider – than regular soda cans. I should have thought of using soda cans. I think we have some soda and/or tonic water in the cupboard too. Duh. – Elizabeth

  4. Katie (Thyme for Cooking)

    Not supposed to snow after Easter… HAHAHAHAHAHAHA
    When we lived in MN it was not supposed to snow after June 1…. you need to be more realistic.
    As to the chimney cakes – they look beautiful.

    edit 19 April 2020, 08:59: But I AM being realistic, Katie! I grew up in the middle of Alberta – going to and from school in the dark for several months because the days were so short. On occasion, it did snow after 1 June, and there was definitely frost, as well as snow on the ground, well after Easter. But it still wasn’t SUPPOSED to snow after Easter. That’s wrong. Just as it’s not supposed to snow before Hallowe’en. – Elizabeth

  5. barbara

    They look fabulous!

    I saw chimney cakes on an episode of Carnival Eats, and was so intrigued, I actually visited Eva’s to try one.

    Here’s the Carnival Eats episode. (https://www.youtube.com/watch?v=eABx4IL5jQQ) The chimney cakes part is from about 0:47 to about 3:15. It was the cheddar cheese and lemon pepper that looked so good. Drooling again, even though I didn’t want the layer of cream cheese they put inside.

    So when I went to Eva’s (https://www.originalchimneys.com/our-menu/) I got the one savoury chimney cake on the menu, Herb and Aged Cheddar (which also has salted lemon pepper). I was so excited when it arrived, but it wasn’t anywhere near as good as the one that Noah Capp got at the carnival. I was kind of wishing I had just got a cinnamon sugar one. But it was very cool to watch them cooking on the rotating poles.

    edit 22 April 2020, 17:05: That Carnival Eats episode is so cool! And it’s also cool that you went to Eva’s (I saw that Eva’s existed but it didn’t dawn on me that it’s here in town! Too bad the savoury chimney cake you got wasn’t so good. But cool cool cool to have seen them being baked on the rotating dowels! (I must say that I’m glad we didn’t fill our chimney cakes. They were quite delicious just as is, with the caramelized sugar.) – Elizabeth

  6. Aparna (My Diverse Kitchen)

    Happy to have picked something you wanted to bake. You had quite an adventure there. Have to give it to you to bake two breads on the same day. I would have messed up both! Both your boule and the Chimney Cakes look so good. Using the steel glass was a good thought.
    Btw, I have found, for a lot of recipes, if asked for only one egg, you can usually leave it out without much of an issue.


Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the optional fields that point to your website URL and website name may be removed without notice. For more information about what can (or cannot) be included, please read the Discussion Policy.