To make the dough place the flour in a large bowl.

Add yeast, sugar, and salt.

Mix with oat milk and melted margarine.

Knead into a smooth dough and cover with a kitchen towel.

Let rest for two hours.

Preheat the broiler of your oven to 250°C.

Grease a rolling pin with margarine and wrap the handles in aluminum foil.

Divide the dough into three pieces. Roll one piece into a disc, 0.5 cm thick and cover the remaining two pieces with a damp kitchen towel.

Cut the dough into a spiral, so that you get a long string that is about 1 cm thick.

Tightly wrap the string around the rolling pin.

Brush with melted margarine.

Generously sprinkle with sugar.

Place the rolling pin over a baking dish so that the handles will rest on the edges of the dish but the centre of the pin with the dough wrapped around it won't touch the dish.

Place under the broiler and bake for about one minute or until the sugar starts to caramelise and changes its colour to brown.

Rotate the pin a bit and repeat.

Bake and rotate until the cake is evenly browned.

Carefully remove from oven. Cover with a kitchen towel and push the cake off the pin.

Serve and eat immediately.

Bake the remaining two chimney cakes.