Combine the flour, caster sugar, and salt in a large mixing bowl. Create a well and add the instant yeast to the center of the dry mixture.

Pour in the milk and vegetable oil to the centre. Use a fork to incorporate slowly incorporate the wet and dry ingredients until a shaggy dough forms.

Use your hands to knead gently until you have a soft dough, 1-2 minutes.

Coat the dough lightly with a layer of oil, and cover your bowl with plastic wrap or a damp cloth.

Let it rise in a warm place for about 1 hour, or until it doubles in size.

Wrap your wooden dowels with non-stick baking paper to prevent the dough from sticking. (see step-by-step instructions for alternatives to the dowels)

Mix your sugar and cinnamon powder in a shallow plate.

Preheat your oven or airfryer to 190C.

Punch your risen dough gently. Divide it into two equal portions, keeping one covered while you work with the other.

Roll out the portion of dough into a rectangle of 1/2 cm thickness. Cut the rectangle into long strips about 2cm wide.

Wrap the strips around the dowel in a spiral pattern. You may need more than 1 strip to cover a dowel. (See step-by-step for visuals on how to wrap perfectly)

Roll your wrapped dowels in the cinnamon sugar mixture lightly to coat them.

Stand them upright on a tray while you shape the other cakes.

Bake in a preheated oven at 375°F / 190°C for about 13-15 minutes. Ensure you leave ample space on an oven tray or air fryer basket to ensure even caramelisation. If using an air fryer, rotate the dowels halfway through.

Remove the dowels from the oven and let them cool for 2-3 minutes, until you can cut them. Carefully slide the cakes off and sprinkle more cinnamon sugar inside while they’re warm.

Spread Nutella or custard inside the chimney cakes. You can also sprinkle crushed nuts, shredded coconut, or powdered sugar on top.