Chimney cakes

Stir together the milk, melted butter and sugar in a mixing bowl. Add the yeast and let it bloom about 15 minutes until active and bubbly.

Stir in the egg, then the all-purpose flour; mix a few minutes until it becomes a solid mass of dough.

Turn out onto a floured cutting board and knead 5 to 7 minutes until smooth and slightly elastic.

Lightly coat the dough with vegetable oil, cover with plastic and let it double in volume.

Punch the dough down and roll it into a large rectangle a little less than a quarter inch thick.

Cut the sheet into long strips.

Wrap a rolling pin at least four to five times in aluminum foil and wind the strips around it until covered edge to edge.

Roll the wrapped pin gently on the board to seal the strips together. Brush all over with melted butter.

Coat in granulated sugar and bake at 400F for about 20 to 25 minutes, until golden brown.

Remove from the oven, loosen any edges stuck to the foil and carefully slide the cake off.

Variation: brush with another round of butter and coat in cinnamon sugar.

Variation: a remake kneaded a little longer gave a more tender, fluffy inside.