Baked Apple Chimney Cake with Pumpkin
Chimney cake is one of the most famous Hungarian sweets, originating from Transylvania. The pumpkin version offers a special taste experience in the autumn season. The cinnamon and pumpkin puree perfectly complement the crispy baked dough. Its aroma fills the kitchen, creating a truly cozy atmosphere. This recipe is perfect for a family gathering or a pleasant autumn afternoon when you want a little extra warmth.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, dissolve the yeast in a little lukewarm milk with one teaspoon of sugar. Let it proof for about 5-10 minutes.
2
In a large bowl, combine the flour, sugar, salt, and cinnamon. Add the egg, melted butter, pumpkin puree, and the proofed yeast mixture.
3
Gradually add the remaining lukewarm milk and start kneading until the dough is elastic and smooth. Cover with a clean kitchen towel and let it rise for 45 minutes.
4
Roll out the risen dough to about 1/4 inch (0.5 cm) thickness. Cut into long strips and wrap around a chimney cake baking cone (or a paper towel roll covered in aluminum foil).
5
Brush the wrapped dough lightly with melted butter, then roll it in cinnamon sugar.
6
Preheat the oven to 392°F (200°C). Bake the chimney cakes for about 12-15 minutes, until golden brown, rotating them frequently, without convection (fan).
7
As soon as you remove them from the oven, brush them with a little extra pumpkin puree for a deeper flavor and an even creamier texture.
8
Dust with powdered sugar and a sprinkle of extra cinnamon. Serve warm.
