Chimney Cake

• servings: 10 servings
• total time: 1 hour 20 minutes

Ingredients

1 kg flour

300 g butter

100 g powdered sugar

40 g yeast

2 eggs

2 egg yolks

5 dl of milk

possible toppings: caster sugar, cinnamon, vanilla sugar, ground walnut, coconut flakes, etc.

Directions

Dissolve yeast in 1 dl of lukewarm milk then set it aside in a warm place to rise.

Next, mix the flour, the softened butter, the powdered sugar, the eggs, the egg yolks, and the rest of milk with the yeast and milk.

Knead for 10-15 minutes, then place the dough in a clean bowl, cover with a cloth, and keep in a warm place until it doubles in size.

Roll the dough out, then cut it into 1.5 centimeter wide strips.

Envelope the dough around a buttered wooden spit, if you have one, or around a rolling pin wrapped in aluminum foil, making sure that the strips of dough are overlapping at the point where they meet.

Then, roll the spit with the dough on the table, so the strips of dough spread evenly.

Next, roll in a mixture of cinnamon (or some other possible topping) and sugar.

Place the spit in a baking tray and bake in a 170-180°C oven, turning it two or three times so the sugar can caramelize on all sides.