Step 1

To make the ferment, place yeast and milk in the bowl of a mixer. Rest for 5 minutes then add the remaining ingredients. Mix well with a wooden spoon. Cover with a tea towel and rest for 1 hour.

Step 2

Using the dough hook attachment on low speed, add flour to the ferment, then butter, a little at a time, cinnamon and sugar.

Step 3

Add 1 egg, 2 tablespoons of water and mix for 7-10 minutes or until the dough is smooth. Shape into a ball and rest, covered with a tea towel for 20 minutes.

Step 4

Stretch the dough to shape a rectangle then roll tightly. Shape back into a ball and prove for 2 hours.

Step 5

Stretch the dough into a long 40x15 cm rectangle. Cut into it into three long ropes.

Step 6

Braid the ropes, then place onto an oven tray lined with baking paper. Prove for 1 hour covered.

Step 7

Heat your oven to 180C. Glaze the braid with 1 beaten egg and bake for 25 minutes or until golden. Make the glaze by simmering milk with sugar and cinnamon. Stir until sugar is dissolved and the glaze is slightly reduced.

Step 8

Take the braid out of the oven, brush with milk glaze. Cool on a rack. Serve with coffee.