Cinnamon Twists

• whole milk↗275g g
• unsalted butter↗40g g

  cut into cubes

• strong wheat flour↗500g g

  plus extra for dusting

• dry active yeast7g g
• fine sugar50g g
• small egg1

  plus 1 beaten egg for glazing

• butter↗75g g

  melted

• fine sugar150g g
• ground cinnamon↗3 tsp tsp
• fine sugar50g g
• ground cinnamon↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat the milk and butter in a small saucepan until the butter melts. Let it cool slightly – the milk should be warm, not hot. Pour the flour into a large mixing bowl, leaving a pinch of salt on one side of the bowl. Add the yeast to the flour on the other side so it doesn’t touch the salt. Add the sugar and mix everything together.

2. 2

   Gradually pour the warm milk into the dry ingredients, kneading by hand until you have a fairly sticky dough. You may not need all the milk. Add the egg and continue working until the ingredients combine.

3. 3

   Lightly dust the surface with flour and place the dough on it. It will be quite wet – the more you knead, the lighter it becomes. Knead for about 10 minutes until you have a smooth dough. Put it in a bowl lightly dusted with flour and let it rise for 1 hour or until doubled in size.

4. 4

   For the filling, mix the melted butter, sugar and cinnamon into a uniform paste. Set aside.

5. 5

   Roll out the dough on a lightly floured surface into a rectangle about 30 × 40 cm. Spread the filling with a spatula until the dough is fully covered.

6. 6

   Fold the dough in half widthwise and cut 16‑18 strips along the short side. Twist both ends of each strip in opposite directions to form a spiral. Holding one end in your hand, wrap the remaining dough around it, pressing the ends to the base of the bun so it doesn’t unravel during baking.

7. 7

   Place them on two parchment‑lined baking trays, spaced about 5 cm apart. Let rise for 30‑45 minutes until slightly puffed. Preheat the oven to 190 °C/170 °C fan/gas 5. Brush the tops of the buns with a little beaten egg and bake for 18‑20 minutes until golden. Don’t worry if they turn a little brown.

8. 8

   For the glaze, mix sugar and cinnamon. While the mixture is still warm, roll the buns in it and serve immediately.