Outside The Box
Hungarian Chimney Dough by Merika Cafe
Merika’s Chimney Cake. Traditionally a split cake specific to Hungarians from Transylvania, called Kurtos Kalach. Earlier it was a festive treat but now can be a part of your everyday meals.
-         500g All Purpose Flour
-         10g Dry Yeast
-         10g Fine Salt
-         50g Fine White Sugar
-         60g Unsalted melted butter
-         5g Vanilla Powder
-         240ml room temperature water

In a mixing bowl, add all dry ingredients and melted butter, followed by water and start mixing it by hand. Mix the dough until it becomes elastic, then cover your dough with cling film. 
Set aside for 30 minutes until it doubles in size. 
Baking Procedure:
You can bake it in your normal oven, with a stainless loaf pan, an empty soda can fully wrap with aluminum foil and this will be your chimney cake split. Brush it with oil and place your 140g rolled dough with strips. 
Roll the dough to flatten it, then roll it with fine sugar and rest for 10-15 minutes before baking it. 
Preheat your oven to 180 degrees. Bake it until the sugar is well melted. You can use any toppings like crushed nuts or any sprinkles of your choice. Plus, by adding chocolate Nutella would be great for your kids.
For local taste, you can use the same 140g dough then roll it in 30g zaatar and 90g shredded mozzarella. 
Rest it as well for about 10-15 minutes before baking. Then get your own choice of fresh labneh to give it more flavorful taste.
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