Specifications

chimney cake oven 

Recipes:                                                                                             

1.  Ingredients: 500 g flour, 1 egg, 2 egg yolk, 8 spoon icing sugar, 10 g yeast, 25 g milk, 100 butter, salt

Preparation: Mix flour with eggs, egg yolk, 6 spoon icing sugar, 80 g melted butter, dissolved yeast and pinch of salt. Knead well. When half-risen, cut into strips (as above). Roll the strips onto the wooden roller. Grill the risen dough strips on charcoal. When the surface starts to brown, brush with melted butter, repeat several times. When finished, dust with caster sugar.

Serve the hot chimney pastry with blueberry jam decorated vanilla sauce.

2. Preparation: Add 6 eggs, one large spoonful butter, 30 g yeast, 750 ml warm milk, a little sugar and a pinch of salt to 1 kg white flour. Prepare reasonable hard dough and knead for at least 30 minutes. Let it rest until half raised before processing further.
Bake the dough at 170 °C in an oven or grill on a barbecue, using a specially prepared long wooden roller. Heat up the roller before rolling up the finger-thin strips. This process needs two people, because the strips must be slightly tensioned (pull) while rolled tightly without gaps.
When the roller is full, tap slightly with open palm. Beat egg white and brush it onto the roll. Coat with almond flakes and sugar with gently patting the flakes into the dough.
During baking or grilling, keep the roller turning and brush hot oil on it from time to time. When the surface is evenly browned, the grilled tube is ready. Gently tap the end of the roller to the table to slide the tube off.

Keep the grilled tubes hot with clothes until every tube is baked. The almond coat maybe omitted, in this case coat the roll with sugar dissolved in egg yolk.

3.   Ingredients: 600 g flour, 300 ml milk, 50 g butter, 1 egg, 20 g yeast, salt, 100 g sugar and a few ground cinnamon

Preparation: Dissolve yeast in a little sweet, lukewarm milk. Mix flour and salt, add the yeast and milk, milk, sugar, egg and melted butter. Kneed the reasonable hard dough until smooth. Finish kneading when the dough does not stick to your hand and the vessel. Cover with a cloth and let rise until its size doubles. Place the dough on the bench covered with flour and roll until 10 mm thick. Cut 30 mm wide strips.

Coat the roller with oil and roll up the strips with 1/3 overlaps. Coat with melted butter and roll in roughly cut walnuts and caster sugar. Grill over barbecue until browned with turning the roller all the time. Since the roller is slightly tapered, the grilled tube will easily slide off when held upright.

Serve: spread the hot tube with cinnamon sugar

Making Process                                                                                 

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