Cinnamon Buns

In the bowl of a food mixer, combine the milk and eggs. Add the flour.

Break the fresh yeast into one side of the bowl and add the salt and sugar and butter to the other side.

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.

Form the dough into a ball and place it into a clean, floured bowl. Cover and leave to rise for around 45 minutes, or until doubled in size.

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

Beat the butter and sugar together until pale, then stir in the cinnamon. Spread the filling evenly over the top of the dough.

With the long side facing you, fold the dough in half lengthways to enclose the filling. Slice it widthways into 24 strips, each roughly 3.5cm across.

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 24 individual plaits.

Take each plait and roll it up along its length to create a knot. Grease a 12-cup muffin tray and place the knots into the tray.

Cover the filled knots and allow them to prove for 1 hour.

Preheat your oven to 200°C (392°F) with little to no flame.

Brush the proved knots with the egg glaze.

Place the buns into the preheated oven and bake for 15-20 minutes, until golden brown.

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

Brush the baked buns with the hot syrup while they are still warm. Leave to cool before devouring.