350 gr. high gluten flour
1 egg
90 gr melted butter
160 gr lukewarm milk
8 gr dry yeast
60 gr sugar
A pinch of salt
To roll:
1/3 tsp ground cinnamon
1 tbsp white sugar
2 tbsp brown sugar


1.Warm milk in low heat and mix in sugar, yeast and 2 tbsp of flour.
2.Stir the mixture and let the yeast activated.
3.Put flour, salt, milky yeast, egg and lastly melted butter into the bowl of a stand mixer.
4.Knead dough until it is soft and elastic.
5.Cover with a towel and leave to rise until doubled.
6.Lightly knead the dough and divide into two. Work with one portion at a time.
7.Lightly dust your working surface with flour.
8.Roll the dough into a ½ cm thickness rectangle and cut into 1 cm wide strips lengthwise.
9.Grease the round baking molds and wrap the dough around them, without gaps between strips. Slightly stretch the dough to keep it thin. Seal the strip edges.
10.Lightly roll the wrapped mold on the counter to press the dough on the mould.
11.Preheat the oven to 190o Celsius.
12.In a wide plate, spread sugars and cinnamon.
13.Roll chimney cakes in sugar and cinnamon and bake for 20-25 min until golden brown.
14.Take out of the oven and let them cool for 10 minutes.
15.Remove pastries from the molds softly.
16.The pastry should be crunchy outside and soft inside.


For the homemade molds to shape chimney cakes, you need:

  • Flat board lids from disposable foil pans
  • Aluminum tape
  • Aluminum foil to roll

For better results you can use wooden ladles. Put each ladle through a mold and put ladles onto a baking sheet covered with non stick paper. Use the edges of the tray to back the ladles so the dough almost doesn’t touch the tray.

You can watch the video here:


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