Light, fluffy and smokin’ pastries by Chimney SG
These chimney shaped pastries are made by rolling layers of dough around a spit. When each dough is brought fresh out of the oven, steam rising from its hollow center resembles a smokin’ chimney. Here’s a 3-minute digest on the secrets of these delicious bread.
Hungarian pastries at Chimney SG
CRUNCHY OUTSIDE AND CHEWY INSIDE
Stefan Lim & Zhang Wei Jin / 27 March 2017
A Singaporean couple has brought a piece of tradition back from Budapest and made it a thing of their own: chimney shaped pastries (or kürtőskalács) loaded with sweet or savoury fillings, from salted caramel soft serve and gula melaka syrup to salted egg yolk!
May we serve you smokin’ chimney bread?
THE ART OF THE CHIMNEY
The cones have a caramelised exterior and a soft and chewy interior. Each cone is loaded with fillings that are specially curated to tantalise the taste buds of locals.
- A strip of yeast dough is wrapped around a spit (wooden cylindrical rod) and rolled in granulated sugar and brushed with herbs and oil.
- The pastry is placed into an oven and rotated until the dough is baked and the sugar has caramelised.
- When done, the cone-shaped pastry is golden brown on the outside, and soft and chewy inside.
- Enjoy it plain or fill up the hollow center with sweet or savoury toppings.
- Smokin’ Chimney cakes are ready to be served!
And so they say
Life is short. Eat chimney bread first.
The pastries feature coatings and fillings that are tailored for the Asian palate. The Classic is coated with Cinnamon sugar, the Sweet is filled with soft vanilla soft serve and the Savoury incorporates mashed potatoes and sausages. Seasonal flavours such as Oreo dusted cones and salted egg yolk fillings have been introduced in the past. Expect frequent updates to the menu, depending on availability of ingredients and the creativity of the owners.