vegetarianBloom the yeast
In a small bowl, whisk the lukewarm whole milk with a spoonful of granulated sugar, then sprinkle in the active dry yeast. Let it sit for 10 minutes until foamy and fragrant; if it stays flat, the yeast may be old or the milk may have been too hot.
Mix the dough
In a large bowl, whisk the eggs with the remaining sugar, vanilla extract, finely grated lemon zest, and salt. Stir in the foamy yeast mixture and the softened butter, then add the all-purpose flour a little at a time until a soft, slightly tacky dough forms.
Knead smooth
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until it becomes smooth, elastic, and springs back when you press it.
Proof the dough
Place the dough in a lightly floured bowl, cover it, and let it rise in a warm spot for 60–90 minutes, until it has doubled and looks puffy.
Shape the spirals
Lightly brush the chimney cake molds with neutral oil. Set the oven to 190° C / 375° F so it can preheat while you work. Divide the dough into 6 equal pieces, roll each piece into a long rope, and wrap it around a mold in a tight spiral with the strands just touching. Press the ends together so the coil stays put.
Brush and coat
Brush each wrapped dough spiral generously with the melted butter, then roll it in the remaining sugar until the surface is evenly covered. Gently pat the sugar on so it clings instead of falling off.
Bake until caramelized
Place the coated molds on a baking sheet and bake for 10 minutes. Turn the molds, then bake for 10–15 minutes more, until the crust is deep golden brown and the sugar looks lacquered.
Cool and serve
Let the cakes sit for 2 minutes, then slide them off the molds and cool for 5 minutes on a rack. Serve them warm, when the outside is crisp and the inside is still soft.
