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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Submitted by C. G. G.
A show-stopping dessert that’s well worth the effort.
Yields 4 cakes
1/2 cup milk
1 and 3/4 cups Mishpacha Flour
2 tablespoons sugar
1 packet active dry yeast (1/4 ounce/30 grams Gefen Dry Yeast)
1/4 teaspoon kosher salt
2 large egg yolks
8 tablespoons butter, divided and melted
1/2 cup sugar
1 tablespoon Gefen Ground Cinnamon
1 tablespoon butter
2 tablespoons brown sugar
2 Cortland apples, cut in half and thinly sliced
1/2 teaspoon Gefen Cinnamon (optional)
1 3.5-ounce (100-gram) bar white chocolate
vanilla custard
1 pint Tuscanini Vanilla Gelato
Place milk into a bowl and microwave (about 30 seconds) until warmed.
Pour milk into the bowl of an electric mixer and add flour, sugar, yeast, and salt. Mix on low speed for two minutes.
Add yolks and half the melted butter; increase mixer speed, and mix until the dough becomes elastic. Transfer to an oiled bowl and allow to rise for one hour.
Meanwhile, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and cover the entire surface of a wooden rolling pin with aluminum foil. Brush the foil on the covered rolling pin with melted butter.
Combine sugar and cinnamon; spread mixture on a flat baking sheet.
In a small pot, melt one tablespoon butter and brown sugar. Add sliced apples and cinnamon, if desired; cook for 10–12 minutes until tender.
Divide the dough into four pieces and roll each piece into a long, thin rope. Starting at the end of the rolling pin, tightly coil one rope around the pin four to five times, tucking and pinching the ends into the rope itself. Gently roll the rolling pin on your work surface to press the strips of dough together.
Brush more melted butter over the surface of the dough and roll into the prepared cinnamon-sugar.
Place rolling pin on a 9×13-inch (23×33-centimeter) baking pan, resting the handles on the short sides of the pan. Bake 10 minutes. Rotate the pin so that the bottom of each cake is now facing upwards (for even baking). Bake another 10 minutes.
Brush the cake with more melted butter and roll in more cinnamon-sugar. When it’s cool enough, slide cake off the rolling pin. Repeat with remaining ropes.
Place each chimney cake on a plate, standing up. Melt the white chocolate and smear the inside of each cake with the chocolate.
Layer the inside of each cake with a spoonful of custard and a scoop of vanilla ice cream. Add a spoonful of the sugared apples and top with another scoop of ice cream. Garnish and enjoy!
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