Last time we went to the Farmers Market, we spent more money than we anticipated. It is the one place you may need cash because not all vendors accept debit or credit cards. Oh all the goodies, I just love the farmers market. My last purchase was this:
It is an Hungarian speciality called Tunnel Cake. The pastry is freshly made and then rolled onto some bigger pins. I was fascinated. They were available in different sizes and different toppings.
I went with a small one and coconut flakes.
It is best when it is still warm. It has a slightly denser texture than I am used to when eating pastry. What I liked most about it was the citrusy flavour. Whoever invented lemon zest in pastry should get a Food Oscar. Or orange or lime or tangerine, oh I do enjoy the smell of it. So next time you see it at the Farmers Market, give it a try.
It was not easy finding a recipe and only when I googled “chimney cake” was I successful. Joe Pastry had the following recipe on his blog. Thank you, Joe!
“For the dough:
8.5 ounces (1 3/4 cups) all-purpose flour
2 1/4 teaspoons (1 packet) instant yeast
1 ounce (2 tablespoons) sugar
1/8 teaspoons salt
2 egg yolks, room-temperature
1.5 ounces (3 tablespoons) melted butter
4 ounces (1/2 cup) milk, room temperature
For the grilling:
vegetable oil for lubricating the spindle
For the topping:
about 3 ounces (1 cup) walnuts, ground and mixed with
about 3.5 ounces (1/2 cup) sugar
2 teaspoons cinnamon
Combine the dry dough ingredients in a large bowl and whisk to combine. Do the same with the wet ingredients and add them to the dry ingredients. Stir the mixture until it comes together to form a dough, then knead it for about five minutes. Allow the dough to rise for 40 minutes. Cut the dough into a long ribbon with a pizza cutter (as shown).
Paint your spit with vegetable oil. Wrap one end of the dough around the spit, tucking in the end so the dough doesn’t unwind. Keep the dough very thin as you stretch and wind, under 1/4″ inch. Roll the whole thing on the countertop to flatten it/press it together. Paint the dough with melted butter and roast over the fire for about six minutes, sprinkling on sugar, until it starts to take on a dark golden color.”