For the dough:

In a stand mixer fitted with the paddle attachment, combine the milk, 4 tablespoons of sugar, and the yeast. Set aside for 5 minutes, or until the mixture becomes foamy. Add the remaining 4 tablespoons of sugar, the butter, eggs, vanilla,  and salt. Mix for a few minutes to combine. Slowly add the flour and mix until a dough forms.

Using the dough attachment, knead the dough on low speed for 4–5 minutes. Increase to medium speed and knead for another 4–5 minutes.

Meanwhile, grease a large bowl with oil. Place the dough into it, then cover with plastic wrap (clingfilm) and proof (prove) at room temperature for 30–60 minutes, until doubled in size.

Preheat an oven to 350°F/180°C/Gas Mark 4.

On a lightly floured work surface, roll the dough  into a 20- x 16-inch/50- x 40-cm rectangle, about  1 inch/2.5 cm thick. Using a sharp knife, cut 8 strips lengthwise.

Cover an empty soda (drink) can with aluminum foil and coil a dough strip around the can without any overlap. (Keep the remaining dough covered with plastic wrap.) Roll the can on a clean work surface, applying light pressure to flatten the dough and make the strips stick together. Repeat for the remaining chimney cakes.

For the topping:

In a small bowl, combine the egg and the milk. Using a pastry brush, coat each chimney cake with egg wash.

On a large plate, combine the sugar, cinnamon, and walnuts (if using). Roll the cakes in the mixture, gently pressing down for the mixture to adhere  onto the cakes. Ensure all sides are evenly covered. Place the cans with chimney cakes on top of a baking sheet and bake for 20–25 minutes, rotating once, until golden. Slide the cakes off the cans.

Serve warm.

– Excerpted from Barbecue © 2025 by Hugh Mangum. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.