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Chimney Cake

Chimney Cake

75 min
For 8 servings
  • 100 mlmilk
  • 10 gyeast
  • 250 gflour
  • 65 gsugar
  • 1 pcegg
  • 50 gbutter
  • 1 pinchsalt
  • 2 tbspsugar
  • 0,5 tspcinnamon powder
  • 8 tspbutter

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multi-purpose blade
Melt the butter. Heat the milk until lukewarm. Then, using the bamix® multi-purpose blade, mix the yeast with the milk and melted butter in a bowl until smooth. Add the egg, salt and sugar and mix again with the bamix® and the multi-purpose blade. Gradually stir in the flour. If the dough sticks to the bowl, add a little more flour. Then cover the dough and let it rise in a warm place for about 45 minutes.
Mix the 2 tbsp sugar and the cinnamon. Divide the dough in half. Roll out one half of the dough on a floured worktop to form an oblong shape, approx. 2 mm thin. Cut the dough lengthwise into strips about 1.5 cm wide. Wrap the wooden handles and approx. 2 cm of the ends of a rolling pin in aluminium foil. Grease the rolling pin well with butter. Wrap the dough strips tightly around the rolling pin, then brush all over with butter and sprinkle with half of the sugar-cinnamon mix.
Place the rolling pin with the handles on the edge of a suitable Dutch oven and bake in a preheated oven at 200 °C for approx. 20 minutes, turning the rolling pin 2 to 3 times. Take the rolling pin out of the oven, leave to cool and carefully remove the dough from the rolling pin. Clean the rolling pin and leave to cool. Repeat the process with the remaining dough.

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