Kinda sweet, kinda smoky, sorta crunchy, sorta nutty…chimney cake has a lot going for it beyond the entertainment value — which is considerable. It would make a great surprise ending to a grill party, as a dying fire is the perfect amount of heat for this unique sweet. Here’s how it’s done. Start the dough by combining your dry ingredients in one bowl…
READ ONA chimney cake is an odd thing in that it’s an enriched yeast bread that’s wound onto a thick wooden spit, then roasted over a charcoal fire. The hardest part of this recipe is constructing the implement you need. More on that as the week progresses.
For the dough:
8.5 ounces (1 3/4 cups) 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