I ate three in ten minutes and I’m totally on board with that. So damn good I am going to have to ration how many times I make these! I made these during a virtual cookery class with Philleigh Way Cookery School.
✔️200g Full Fat Milk
✔️2 Medium Eggs
✔️600g Strong White Bread Flour
✔️12g fast action yeast
✔️50g caster sugar
✔️10g Salt
✔️200g unsalted butter at room temperature
For the filling:
✔️150g soft brown sugar
✔️75g unsalted butter at room temperature
✔️2 tbsp ground cinnamon
For the glaze:
✔️50g caster sugar dissolved in 2 tbsp water to form syrup
In a stand mixer with a dough hook, mix together the butter & flour until well combined then add the sugar, salt & yeast. Whisk together the milk and eggs then add to the stand mixer & bring together for circa 5mins until the dough has formed a ball. Once happy place the dough in a bowl, cover with a clean tea towel and leave to prove for 2-3 hours until it has doubled in size.
Then, lightly flour a surface & roll the dough into a rectangle (30 x 25cm). For the filling, beat the butter & sugar together until a smooth paste forms & add cinnamon. Spread the filling over the top of the dough.
With the long side of the dough facing you, fold a third across towards the middle and repeat on the other side to enclose the filling. The slice widthways into 12 even strips. Next, use a sharp knife to cut down the middle of each strip leaving an inch in tact at the top. Twist the two strands together and then roll up to stand on the flat end. Grease a 12 cup muffin tray and pop the knots into the tray, leaving them to prove for 15mins.
Preheat your oven to 200°/ 180° fan. Brush the knots with egg glaze and cook for circa 15 mins (our often is super hot and only took 11 so check). Once cooked and still hot, brush with sugar glaze and leave to cool slightly before tucking in.
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