Chimney Cake

Method

Warm the milk with butter until melted, then cool slightly. Combine flour, sugar, salt and yeast in a large bowl. Add the milk mixture, eggs and vanilla extract, then knead for ten minutes until smooth and elastic. Cover and leave to rise for one hour until doubled. Divide dough into eight equal pieces and roll each into a long rope. Heat oil in a deep pan to 180°C and carefully wrap each rope around a cone-shaped mould or wooden form, overlapping slightly as you go. Fry the wrapped dough for two to three minutes per side until golden brown, rotating carefully until crispy all over. Remove from the mould whilst still warm, then roll in cinnamon sugar whilst hot so it adheres to the crispy exterior. Serve warm, ideally with chocolate sauce or soured cream for dipping.