for 4 pieces

Dough

300 g	white flour
¼ tsp	salt
50 g	sugar
¼ cube	yeast (approx. 10 g)
1 ¾ dl	milk
50 g	butter

Chimneys

25 g	butter
	aluminium foil

4 tbsp	sugar
¼ tsp	cinnamon

How it's done

Dough

Mix the flour, salt and sugar in a bowl, crumble the yeast, add to the bowl and mix. Add the milk and butter, mix.

Knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Chimneys

On a lightly floured surface, roll out one quarter of the dough into a rectangle (15 x 40 cm), cut into 5 strips (each approx. 3 cm wide). Cover and chill the remainder of the dough.

Melt the butter in a small pan. Wrap a wooden rolling pin (without plastic parts) in foil, brush with a little butter. Wrap the strips of dough around the rolling pin.

Brush the dough with a little butter. Mix the sugar and cinnamon, sprinkle 1 tbsp of the cinnamon sugar over the dough. Take the rolling pin wrapped in dough and sprinkled with cinnamon sugar and roll it back and forth several times. This will help the dough strips to hold together better.

To bake

Place the rolling pin on a gratin dish with the handles resting on the edge of the dish; the dough should not touch the bottom of the dish. Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C, turning the rolling pin 2-3 times. Remove, allow the pastry to cool for approx. 2 mins. on the gratin dish, carefully slide it off the rolling pin and onto a rack, allow to cool slightly, serve warm. Repeat these steps with the remainder of the dough.

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