1. Activate the yeast
Dissolve the fresh yeast in lukewarm milk.
2. Make the dough
In a stand mixer bowl (or large bowl), add the sifted flour.
Pour in half of the milk and yeast mixture.
Start mixing at low speed.
Add the egg and sugar.
Gradually add the remaining milk mixture.
3. Add fats and salt
Once the dough comes together, add the softened butter in small pieces.
Add a pinch of salt.
Knead until the dough is smooth, soft, and not sticky.
4. First rise
Shape the dough into a ball.
Place it in a buttered bowl.
Cover with plastic wrap.
Let it rise in a warm place (or oven off with light on) for about 3 hours, until doubled in size.
5. Shape the chimney cakes
Divide the dough into 3 equal parts.
Roll each piece into a long rope.
Wrap each rope around a greased cylindrical mold.
6. Coat the dough
Brush each dough cylinder with melted butter.
Roll or sprinkle with granulated sugar.
7. Bake
Place on a rack over a baking tray.
Bake at 220°C (428°F) for about 12 minutes, turning occasionally for even cooking.
Bake until golden and caramelized.
8. Final coating
Brush again with melted butter while still hot.
Roll in a mixture of sugar and cinnamon.
Serving
Serve warm and fresh.
Enjoy plain or filled with cream, chocolate, or hazelnut spread.
Best eaten immediately after baking.
Storage
Store in a paper bag at room temperature for up to 1 day.
They are best enjoyed fresh and crispy.
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