Brioche Cinnamon Knots

Warm the milk to lukewarm and pour in the bowl of the stand mixer

Add the yeast and eggs and give it a mix

Add the flour, salt, sugar and butter

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

Tip the dough out on your work surface and form a ball. Lightly flour a clean bowl and pop in the dough. Cover and let rest for about 45 minutes or until doubled in size

For the filling, beat the butter and sugar together until pale and stir in the cinnamon

Lightly flour a work surface and roll the dough into a rectangle

Spread the filling over the top of the dough

With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 24 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 24 individual plaits

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

Pre-heat oven to 190 degrees Celsius

Brush the knots with the egg wash and pop into the oven

Bake for about 15-20 minutes until golden

Let the knots cool down for about 5 minutes in the muffin tray before taking them out to let cool completely on a wire rack

Decorate with a little powdered sugar