14g/ 1.5 Tbspactive dry yeast or 50g fresh yeast if available
175ml/3/4 cupwarm water
250 ml/1 cupwarm milk
700g/5 1/3 cupsstrong bread flour
125g/1/2 cupbutterunsalted and softened
100g/1/2 cupgranulated sugar
1egg for brushing
In a small bowl combine the warm water, yeast and sugar and let it stand for 5 minutes. Then add the warm milk, oil, salt and 1 egg. Mix with a fork.
Add the liquid to the flour, mix until rough dough forms, then take it out of the bowl onto a floured surface and start kneading until smooth and elastic dough is formed for approximately 8-10 minutes. If using a stand mixer, knead using a dough hook attachment for 1 minute on low speed, then switch to medium and kneed for 4 minutes longer.
Take the dough out of the bowl and rub the bowl with vegetable oil, then return the dough to the bowl, cover with plastic wrap and a towel and let it rise for 45 minutes to 1 hour in a warm place until doubles in size.
Meanwhile preheat the oven to 180C/350F. Mix the softened butter with sugar and cinnamon with a mixer. Set aside until later.
Take the dough out of the bowl and place it on a floured surface. Dust the top with a bit of flour and roll out into a large rectangle until the dough is no more than 1 inch thick. Dab the sheet of dough with the butter mix all over, then spread in even layer going all the way to the edges. Eyeball 1/3 of the dough, carefully lift it off the surface (use a dough bench scraper to help you along) and fold it over itself, then take the opposite side and repeat the process. (Watch the video for visual guidance.) Then take your rolling pin and roll the folded dough out to a 1-1.5 inch thickness.
Divide the dough into 12 equal strips. Take each dough strip, cut it lengthwise until you have two thin strips. Twist them together, then tie into a knot. Place on a parchment lined baking sheet. Repeat the process with the remaining dough. Place each cinnamon bun 2 inches apart. Cover with a tea towel and let them rise for 30 minutes.
Before baking brush them with a beaten egg and bake in the preheated oven for 20-25 minutes until golden. Cool on a wire rack.
You can use all purpose flour if bread flour is not available.