Tunnel Cake

Tunnelcake

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:

all 468

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.

all 473

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.

Tunnelcake

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
melted butter
sugar

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.”

About these ads

4 Responses to “Tunnel Cake”


  1. 1 Annika Juli 30, 2012 um 2:51 vormittags

    I ve just discovered this post on tastespotting. The pictures look very beautiful!!

    – Annika

  2. 2 Dina Juli 30, 2012 um 6:56 vormittags

    i’ve never heard of tunnel cake but it sounds yummy, especially with the coconut on it!

  3. 3 Peggy Juli 30, 2012 um 10:48 vormittags

    Never heard of tunnel cake before, but it sounds like a tasty treat!

  4. 4 freiedenkerin Juli 30, 2012 um 12:55 nachmittags

    Hi, here in Munich we call that special kind of cake “Baumstrietzel”, and I’ve written about it in a post last November:
    http://freidenkerin.com/2011/11/06/eine-uberaus-leckere-kostlichkeit/
    It’s delicous, I love it!


Kommentar verfassen

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:

WordPress.com-Logo

Du kommentierst mit Deinem WordPress.com-Konto. Abmelden / Ändern )

Twitter-Bild

Du kommentierst mit Deinem Twitter-Konto. Abmelden / Ändern )

Facebook-Foto

Du kommentierst mit Deinem Facebook-Konto. Abmelden / Ändern )

Google+ photo

Du kommentierst mit Deinem Google+-Konto. Abmelden / Ändern )

Verbinde mit %s




My favourite Cookbooks

Books Bird and I read

Punk Domestics

Foodepix

my foodepix gallery

KitchenArtistry

My KitchenArtistry Gallery
<a Rezeptebuch<
<a

Pinterest

Enter your email address to follow this blog and receive notifications of new posts by email.

Schließe dich 120 Followern an

Archive


Folgen

Erhalte jeden neuen Beitrag in deinen Posteingang.

Schließe dich 120 Followern an