🧑🍳 Instructions:
1. Make the Dough:
- Dissolve yeast in warm milk with a spoon of sugar. Let sit 10 minutes until foamy.
- In a bowl, combine flour, sugar, salt, lemon zest, egg yolks, melted butter, and vanilla.
- Add yeast mixture and knead until soft and elastic (8–10 minutes).
- Cover and let rise for 1 hour or until doubled.
2. Shape and Wrap:
- Preheat oven to 375°F (190°C).
- Use cleaned, oiled paper towel tubes, metal rolling pins, or wooden dowels wrapped in foil as makeshift spits.
- Roll dough into long ropes and wrap around the tubes in a spiral. Slightly overlap and press ends together to seal.
- Roll each wrapped tube gently on the counter to even it out.
3. Coat and Bake:
- Brush wrapped dough with melted butter.
- Roll in cinnamon sugar until fully coated.
- Place vertically (or supported horizontally) on a baking tray.
- Bake for 15–20 minutes, rotating occasionally, until golden and crisp.
4. Final Touch:
- Brush again with butter if desired, and dust with more cinnamon sugar, crushed nuts, cocoa, or shredded coconut.
🍦 Bonus: Fill with whipped cream, Nutella, or ice cream after baking to turn it into a chimney cone!
Would you like a step-by-step photo guide, a video tutorial, or a gluten-free version?