Thursday, April 16, 2020

Hungarian Chimney Cakes

I started fretting about this recipe as soon as I saw it.  What would I use for molds?  Yesterday (the 15th  and the day before posting), inspiration smacked me in the head.  With a bit of research, I managed to create my own molds from a heavy paper covered with non-stick foil. 

This morning I did the baking.  It took somewhat longer for the initial proof since it is an enriched dough, but after an extra hour, it was finally ready.  The experiment began.  I pretty much followed the recipe from this point on.  The first batch was a little too crispy, so I reduced the baking time by about 5 minutes.  The second batch was better.  (And the molds didn’t even ignite and burn up!  Guess that’s 451 F. for you.)

These are sort of crisp, crunchy, and soft, all at the same time, and the outer coating of butter and cinnamon sugar is delicious, but then, I am a sucker for cinnamon.

Hope you all will bake with us this month.  Our Kitchen of the Month is Aparna at My Diverse Kitchen.  She will have the recipe posted on her website. 

Also, check out the baking efforts of the other Babes.

These remind me of Tent Rocks National Monument in New Mexico, one of my favorite places.