Hazelnut Cream Chimney Cake
Chimney cake is one of the most well-known Hungarian desserts, originating from Transylvania. This traditional sweet dough gets a modern twist with hazelnut cream, perfectly complementing the crispy exterior and soft interior. Sprinkling with toasted hazelnuts makes the dessert even more exciting, adding a crunchy texture to the smooth creaminess. This recipe is the perfect choice for special occasions and weekend indulgence alike.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, crumble the yeast. Add a little lukewarm milk and a teaspoon of sugar. Let it proof for about 5-10 minutes, or until foamy.
2
In a large bowl, combine the flour, sugar, salt, and cinnamon. Add the egg, melted butter, and the proofed yeast mixture.
3
Gradually add the remaining lukewarm milk and start kneading. When the dough is elastic and smooth, cover it with a clean kitchen towel and let it rise for 45 minutes, or until doubled in size.
4
Roll out the risen dough to a thickness of about 1/4 inch (0.5 cm). Cut it into long strips, then wrap them around a chimney cake baking pin (or a paper towel roll covered in aluminum foil).
5
Lightly brush the wrapped dough with melted butter, then roll it in cinnamon sugar.
6
Preheat the oven to 390°F (200°C). Bake the chimney cakes for about 12-15 minutes, until golden brown, rotating them frequently.
7
Let the chimney cakes cool slightly, then generously fill the inside with hazelnut spread.
8
Sprinkle the top with toasted hazelnuts for an extra crispy texture.
9
Serve immediately while the hazelnut spread is creamy and melted, and the flavors are in perfect harmony.
