How to Make Chimney Cake at Home without Special Equipment

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at www.breadbakingathome.com/

[@DanBanan69]

You really have a very diverse interest into this baking thing. Your videos are really well made too, I'm impressed. I remember when you only had around 20K subscribers, well deserved to have gotten to where you are now.

[@ChainBaker]

Cheers 🤩

[@minormynah]

Never seen chimney cake before but definitely excited to try this

[@constantin1959]

Fantastic!! Here we call them kurtoskalat. Thank you!!

[@TwizleShinysword]

This is really cool. I can't wait to try it. Thank you for the recipe.

[@bloodwolf7462]

One more time thank you for this great recipe :)

[@ChainBaker]

It took a while but I got there 😅 cheers! ✌️

[@Jeepy2-LoveToBake]

Enjoying my chimney cakes right now with some coffee! Oh my, what a fun and delicious project. I will be making these again soon! Photos have been posted (#279) Thanks for “finally” posting this recipe 😉

[@sheilam4964]

That not only looks yummy but it looks fun, too. Thx for doing this and sharing. 👍👍👍👍👍

[@cb4045]

Ok, we made this and is tasting delicious!! Köszönjük szépen a receptet

[@dianeamero3405]

Finally your one subscriber has gotten you to make the chimney cakes! 😂😂 These seem very interesting and probably quite tasty. Would these work if you were to take some of the strips and just braid them and bake them flat? Obviously they wouldn't be in the shape of a chimney, or are these meant to be baked round for overall crispiness? These would probably be yummy filled with a mousse filling if they were rolled around a smaller dowel like the rolling pins. Thanks for bringing us all these great bakes! Hope you had a thoughtful Remembrance Day yesterday. 😊

[@ChainBaker]

Oh yes finally someone got their chimney cake 😄 yes, braiding would work well. As long as you keep it quite flat it should be crispy enough 😉 cheers!

[@Jeepy2-LoveToBake]

😆👍

[@ChainBaker]

I'm surprised they haven't commented yet 😅

[@Jeepy2-LoveToBake]

@@ChainBaker 😆I agree!

[@dianeamero3405]

@@ChainBaker Me too! I certainly hope they will make them and post a picture of their (and your) efforts! 😂😂👍

[@mothtv]

Had these in Budapest with lovely coffee watching the world go by. One of those perfect moments to treasure. I'll definitely try the recipe when I get the chance, but so busy trying to earn a living just now.

[@gaborszabo9804]

Thank you for this video! The moment I saw the thumbnail I knew I wanted to watch this. :) Chimney cake is a big thing here in Hungary, so if I may, I'd like to give a few comments. 1. I believe usually the topping is not baked with the dough. Only a coating of sugar is applied so it caramelizes during baking and then while it's still hot and sticky it is rolled into the topping - cinnamon sugar, cocoa powder, coconut, chopped walnut, pistachio, etc. 2. For storing this is a personal finding of mine: when it's cooled down, pop it in the freezer. Usually the dough is so thin that you can easily eat the chimney cake even still frozen, but it thaws pretty quickly, or you can also use the microwave to thaw it. Microwave can also help if the dough goes a little stale, because the injected heat shakes up the aligned starch molecules, so the dough can have that freshly baked mouthfeel and softness again (this goes to any bread dough). 3. Once my dad attempted to bake a chimney cake over charcoal, and the big lesson learned there was to only use ONE strip of dough per chimney cake, otherwise it will split and fall off the cylinder at the joint into the charcoal. :) This wasn't a problem for you in this video - I'm not sure because of the lower heat or better technique or the standing up version is more resilient, but I believe generally they try to shape one cake from one strip of dough. And for last I have a question about the dough: why did you melt the butter? I thought for no-knead butter inclusion your best method turned out to be the cake-like mixing, when you add a few tablespoons of flour after the liquids, then the soft butter, mix with a whisk (like a cake batter), and then the rest of the flour. I got a little confused when to use which technique, or maybe it doesn't matter much? Thanks, cheers, I like learning from your channel :)

[@ChainBaker]

Awesome. Cheers for the tips! :) The cake mixing method is most useful for high butter dough like brioche. Here we can add it just like always.

[@NikaRunsAndBakes]

I got to enjoy it for the first time while visiting family in Nyíregyháza in October. so yummy!

[@lisaleeper9399]

We have a new store in our town that opened to make chimney cakes. Quite cute and The cakes are great! I am trying this recipe, hope it turns out!!

[@nightoflust]

Love it, thanks for the input!

[@mysunnypie]

Fun to see you make these! I was recently in Prague where I enjoyed them hot off the ovens. It was fun to see how they make the dough, roll them and bake. There were yummy filling options such as apple and cream, just cream, berries and cream or ice cream! After we traveled to Vienna and Budapest where they also sold them but were packaged in plastic, not freshly made as in Prague. So fun.

[@RolloTonéBrownTown]

Been waiting for this!!! I'm waiting for me mum to get back from the states and we will watch it asap!

[@Jeepy2-LoveToBake]

It's Chimneycake time - they look fantastic! Wow, I love the technique you used to make these - how inventive - aluminum cans and in the oven!!! I thought I was going to have to open up my barbeque grill to make these 😃 I have some empty "coffee drink" cans on hand, was going to recycle, but looks like I just may have a use for them now. Hi everyone, we are at 185K subscribers YAY! - only 15K more to reach 200K - share your bakes and Charlie's YT channel with your friends, family and colleagues! Let's help Charlie reach 200K by the end of the year!!! 😎😎😎

[@ChainBaker]

It could work quite well on the barbeque 😁

[@Jeepy2-LoveToBake]

@@ChainBaker do you think I could cold-proof the shaped chimney cakes overnight and bake fresh in the morning? Then I could bring fresh baked into the office.

[@ChainBaker]

I think it should work. There is nothing special about the dough besides that it's wrapped around a can 😉

[@Jeepy2-LoveToBake]

@@ChainBaker hmm might experiment with that

[@Jeepy2-LoveToBake]

@@ChainBaker okay, my chimney cakes are cooling now

[@rose-kp4lf]

amazing. I got this from a stall. This is easy ❤

[@sandyblue4235]

Looks good

[@canadianeh4792]

I love this. Never seen Chimney Cake before but I want to try it now! Is it much better over coals? I am thinking that if you just found a relatively thick stick, put aluminum foil on the end and wrapped the dough on, add toppings and do them over a camp fire. Prep the dough beforehand, it would be similar to doing s'mores. Might be fun for the kids too.

[@ChainBaker]

Oh yes over a campfire that sounds awesome. The sugar on the crust would caramelize and it would also get a nice smokey flavour.

[@bonnie5601]

How fun, Charlie! Thank you😊

[@doraharrison1642]

wow..how neat

[@مائدهاحمدیان-ت3ت]

Perfect 👍👏👍

[@RolloTonéBrownTown]

I've heard it said also that there is a similar cake but it is prepared on the rotissere.(sp) As the spit is rotated, batter is poured over it, creating a long, hollow cake but it has spikes from the gravity pulling the batter as it bakes!

[@antheeamorgan]

OOOOOOOOHHHHHHHHHH MAAAAAA GHAAAAAAAAAAAAD !!!! CHIMNEY CAKE !!!

[@ChainBaker]

😄

[@beautybabe7839]

How exciting!! I can’t wait to make these 😀

[@victory_of]

Is it trdelnik? I think that's how it's called, I tried it in Prague❤

[@ChainBaker]

Yeah, it's similar 😉

[@ymrelang]

Delicious! I will roll them in strawberry jam and fill them with cream!!!!

[@REBACK7]

As a Hungarian, I approve!

[@ladygardner9114]

This looks amazing! Would it be good with a glaze frosting? Like a doughnut?

[@ChainBaker]

Yeah that sounds like a good option 👍

[@chrish4130]

"No Janky setups" I love it!!

[@techstacker5361]

Baking is all about the details, and you somehow manage to provide those in abundance while also keeping your videos short and to the point, it's very unusual and awesome, thank you! Question: have you made a video about how different oven settings affect baking, and which one to use for which type of bread/cake (and why)? I noticed you often use grill+fan, but not sure why? :) I tried searching for "oven mode, oven settings" on your channel but nothing came up, but you might have discussed this in another video?

[@ChainBaker]

Thank you so much! I have not because I have not figured out how to present such a video yet 😅 Usually, I bake with the fan on for low temperature bakes where I want the hot air to brown the crust evenly. For high temp bakes I leave the fan off not to brown the crust too much too soon. Other than that the temperatures are pretty consistent. 160 - 170C fan on for enriched dough and small rolls. 180C+ fan off for lean dough and larger loaves.

[@AdoptHospitality]

This is very smart and interesting!!! And fun too! Do you think it is a good idea to get a couple thermometers for measuring ingredients and also one for the oven? Just to get a more precise and dependable valuables into the baking process? Also when tightening the dough into the ball, is it not good to roll it too much?

[@ChainBaker]

A probe for measuring dough temperature is most important. When it comes to baking you can just judge the oven and adapt to it.

[@kbilsky]

In Poland (and other countries in central Europe) we have something similar, but little more complex and much bigger - it is called "Sękacz". The "core" is rotating slowly and it is constantly covered with fresh dough, so it have multiple, spiral-pattern layers of carmelized dough. Bigger "sękacz" could have diameter even around 25cm/10" with 5cm/2" diameter core. It is one of most expensive "cakes".

[@bloodwolf7462]

But propper "Sekacz" should be baked over live fire not in oven ;)

[@kbilsky]

@@bloodwolf7462 and this is the only way to make a real "sękacz" :) But, maybe not "over", rather "beside" a real fire :)

[@madst7521]

Back when I learned baking many, many years ago it was always add cold milk to the melted butter to get the temperature back in a safe range before adding the yeast.

[@bloodwolf7462]

Yey! Chimney Cake recipe :D Now I can use those excessive rolling pins for that project XD In food trucks they ususaly take one part of cake and stretch it into long noodles. Then they roll it around those wooden pins in one go. For sure I will try both methods :D I could tought about those cans before I bought those pins...

[@pshadyyx]

If you are going to do these (which I recommend), instead of rolling the dough out and slicing it into strips, divide the dough into smaller balls (maybe 4 out of this batch). Then roll the balls by your hands until you get a long and thin "snake" out of it. Then wrap that around the can (or your wooden utensil).

[@maine9319]

It reminds me of a street food churros version 😋

[@lilith.anne.2002]

From the thumbnail alone, i was like kurtoskalacs, i want some

[@dmitryfedorov114]

If we are going into rollers territory - then Baumkuchen next!

[@kattykakes8135]

Hi! Good to hear your voice again. Missing my internet…and homeless again. The trauma never ends.

[@ChainBaker]

Hey Katty. I hope you can get settled soon. Wishing you all the best. Stay strong! 💪

[@kattykakes8135]

@@ChainBaker thank you 🙏

[@citizen.insane]

Heck yeah gimme those sugary recipes

[@ChefAkankshaKhatri]

Can we substitute or skip egg in this recipe

[@ChainBaker]

Sure. Add 10g extra fat and 40g extra liquid. Alternatively, add 30g mashed white potato.

[@MariahJenay]

I heard when you said it needed to be eaten fresh but how long can I have the dough prepared before it needs to be rolled and cooked?

[@ChainBaker]

You can make the dough a day ahead of time and ferment it in the fridge.

[@johnrankin980]

Could i switch aluminium foil with baking paper? Asking for a friend.

[@ChainBaker]

It may work. The ends should be tied up somehow so it does not move around too much.

[@basspejs]

in Poland they often smear Nutella inside :)

[@corwinblack4072]

Neat idea with cans, gonna test it. As soon as I get some fizzy drinks to drink, since I dont drink that either. :D Think I will go with slow cold fermentation for dough tho. But its nice that it can be done really fast, could use spelt for fast approach. I wonder if quality would improve if that can was turned to actual chimney (by using maybe longer cans and cutting top and bottom). Gonna test that, might get tiny bit better cooked from inside.

[@ChainBaker]

That may help with baking the inside more, but I prefer the soft inner layer though :)

[@corwinblack4072]

@@ChainBaker Ah, didnt thought about that. Think you right.

[@corwinblack4072]

@@ChainBaker So I tried making it. First note, spelt flour aint good idea as it cannot keep shape, so it just slided down from can. It still baked and tasted really nice. Even with my slightly reduced recipe, it was enough to try baking rest of dough on hollow steel cylinders I have. Result is pretty crispy, delicious in its way, but yea softer inner layer is nicer I think. Will do my usual manitoba + spelt mix next time, that will keep its shape. Thanks for recipe, its really tasty.

[@sthessaA]

Shiny side up or down ?

[@ChainBaker]

I don't think it makes any difference.

[@gaurlglmistrz]

you sure baking painted cans is a good idea?

[@ChainBaker]

The temperature is low and they are wrapped, so can't be that bad. Especially if you only do it once in a while. I bet the air I breathe here in London is far more harmful 😄

[@fugurilover]

wow, this is so cool! I'll definitely try it out!

[@david.kirmayer]

Wow, thanks for this! Was thinking if to look for it or it might be a futile fool's errand... Hey, I have an insane idea. Do you think you could come up with a way to make Lithuanian Šakotis without a chimney and three people working diligently for 24 hours in a row?

[@ChainBaker]

I'm not sure if that's possible. And if it is, then perhaps it may not be worth the effort. I do love that cake. My Lithuanian work colleagues have brought it several times :)

[@david.kirmayer]

@@ChainBaker , Yes, I feared so. At least in Europe I guess they may be making their way out of Lithuania somehow; to Israel they will never arrive, I guess. Too far and too fragile. Hoped to make something similar, but alas, if even you don't think it possible, than it probably isn't. :)

[@yuu-kun3461]

Ah yes, Kurtosh Kolach. I bought one this week. I never considered making one, but I might now! I also have brioche dough in the fridge right now to make your monkey bread!

[@vbkaokkolbaszkaa5246]

Best part about hungary

[@PoulLausen]

They look delicious and I will definitely try to make them, maybe with laminated dough. But I have to finish my pumpernickel first, 13 hours in oven to go .

[@Alex-ec1lu]

Final boss: baumetorte

[@joannestretch]

vegan lady here again, think i could sub the egg for fat (vegan butter) in this recipe, say what 10g per egg? the milk is easy to sub with plantmilk honey for agave syrup I would like to try and use sourdough starter too instead of yeast , i would think around 50g starter what's your opinion?

[@ChainBaker]

Those seem like good swaps. But if you want ultimate softness without egg, then consider scalding. I would make a leaven with 10 - 20% of the total flour. That way it'll rise quicker.

[@joannestretch]

awesome ty @@ChainBaker

[@RolloTonéBrownTown]

I noticed you used the word janky. Are you a gamer by chance? Somehow I didn't think so but i've only heard gamers use the word. Maybe it has become more widely used

[@ChainBaker]

Not much of a gamer, but I do play from time to time. Not sure where I got that word from though 😄

[@RolloTonéBrownTown]

@@ChainBaker hahaha thanks for replying