Richard Bertinet’S Twisted Cinnamon Buns

Step 1

Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Break in the yeast to one side of the bowl, then add the salt and sugar to the other side. Add the butter.

Step 2

Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.

Step 3

Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.

Step 4

Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.

Step 5

For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.

Step 6

With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 12 strips each roughly 3.5cm across. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 12 individual plaits.

Step 7

Take each plait and roll it up along its length to create a knot. Grease a 12 cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.

Step 8

Preheat the oven to 190oC/375oF brush the knots with the egg glaze and pop into the oven. Turn the heat down to 180oC/350oF and bake for 18-20 minutes until golden.

Step 9

Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, turn down to a simmer until you have a light syrup.

Step 10

Brush the baked knots with the syrup while still hot and leave to cool before devouring.