Doughnut cones

Ice cream is great. Ice cream in a sugar and cinnamon-coated doughnut cone is a whole new level of pudding brilliance.

Just see for yourselves...

The doughnut delicacies, which are also known as 'Chimney Rolls' or kürtoskalács, are popular in eastern Europe where dozens of street vendors dish them out to hungry passersby.

The 'cone' is made up of dough, which is coated in cinnamon and sugar. It comes filled with ice cream, chocolate sauce and anything else you can get your hands on.

The dough rolls can also be consumed on their own, minus the ice cream. But to be honest, we'd be inclined to go the whole hog.

For those who don't fancy the pricey trip abroad, you can grab a Chimney Cake from this lovely bakery in London. Or, you can make them yourself...

Chimney cake with nutella (kürtoskalács)

Ingredients

2 x 7 g sachets dried yeast 200 ml lukewarm milk 275 g (1¼ cups) caster sugar 3 egg yolks 150 g unsalted butter, melted 500 g (3⅓ cups) plain flour vegetable oil, to brush 330 g (1 cup) Nutella, warmed cocoa powder, to dust

Instructions

You will need 4 slim 13 cm x 5 cm-diameter empty soft drink cans (such as energy drink cans).

Proving time 45 minutes

Combine yeast, milk and 1 tbsp sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until mixture bubbles. Whisk 2 tbsp sugar with egg yolks and butter in a jug, add yeast mixture and stir to combine.

Place flour, milk mixture and ¼ tsp salt in the bowl of an electric mixer fitted with a dough hook. Stir to combine, then mix on low speed until a firm dough forms. Mix on medium speed for a further 5 minutes or until smooth and elastic. Or, knead by hand for 10 minutes. Place dough in a greased bowl, cover with plastic wrap and place in a warm, draught-free place for 45 minutes or until doubled in size.

Preheat oven to 220°C. Turn out onto a lightly floured work surface and roll out to a 5 mm-thick 24 cm x 40 cm rectangle. Trim edges, then cut into 8 x 3 cm-wide strips. Join 2 strips at short edges, pressing to seal.

Place 1 slim 13 cm x 5 cm empty soft drink can vertically in the centre of a large piece of doubled foil. Fold foil up to meet top edge of other side, then roll can from right to left to encase in foil. Repeat with remaining 3 cans; each should have one sealed end and one open. Gather foil at open end and twist like a bon bon; this will be used as a handle to turn and will help remove can. Brush foil with oil.

Starting from one end, wrap each dough strip around a can on an angle, tucking in dough at each end to prevent unravelling. Don't overlap dough.

Place remaining 1 cup sugar on a plate. Brush kurtosh liberally with oil, then roll in sugar, pressing to coat well. Place on their sides on a lined oven tray and bake, turning halfway through cooking, for 10 minutes or until golden.

Remove from oven, stand upright and, using foil at top, twist can to remove. Using a knife, spread ¼ cup Nutella around inside of each kurtosh. Dust with cocoa to serve.

Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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