A vegan version of the classic Hungarian pastry, Chimney Cake, made with a soft, fluffy dough coated in sweet powdered sugar. Perfect for a delightful vegan treat!
Ingredients: 3 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp instant yeast. 1 cup almond milk, warmed. 1/4 cup vegan butter, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup powdered sugar for coating. 1 tsp ground cinnamon optional, for coating.
Instructions: The flour, sugar, instant yeast, and salt should all be mixed together in a large bowl. Melt the vegan butter, add the vanilla extract, and then mix the warm almond milk into the dry ingredients. Mix until you get a dough. For five to seven minutes, knead the dough on a floured surface until it is smooth and springy. Cover the dough and set it in a greased bowl. Let it rise in a warm place for one to two hours, or until it goes double in size. Turn on the oven and heat it up to 350F 180C. Cut the dough into small pieces, and then roll each piece into a long rope. To make the chimney cake shape, wrap the dough rope around a cone-shaped mold, overlapping each layer just a bit. Once the cones are wrapped, put them on a baking sheet that has been lined with parchment paper. Bake for 15 to 20 minutes, or until they turn golden brown. In a small dish, mix the powdered sugar and cinnamon powder if using. Take the chimney cakes out of the oven and let them cool for a few minutes after they're done. Take the cones off of the baked chimney cakes with care. To make sure each chimney cake is fully covered, roll it in the powdered sugar mix. Enjoy while still warm!
Prep Time: 30 minutes
Cook Time: 20 minutes
vicky ford
