Chimney cake

Step 1

Sift the flour into a large bowl and make a well in the middle.
Add the yeast to this well and pour in the lukewarm milk to the yeast.
Mix the milk gently with the yeast until it dissolves.
Cover the bowl with cloth and leave for about 10-15 mins for the yeast to start working.
Mix the butter, sugar and eggs together and pour into the first mixture.
Knead all the ingredients together and then cover again, leaving to rise in a warm area.
Prepare your chimney roll tools in this time. You can use empty drink cans wrapped in tin foil.
After an hour, remove the dough and gently cut strips from it.
Grease the roll tubes with melted butter and then wrap the strips of pastry around them, slightly over lapping to create a solid roll.
For best results, I use a rotisserie oven, sliding the cans onto the spit pole and baking for 15-20 mins at 200*c
Around 10 mins into the baking time, brush with some melted butter and roll in sugar mixed with ground cinnamon. Then continue the baking time.
When fully cooked, remove from the rotisserie and bang on a hard surface to easily slide the chimney from its roll.