Ingredients For the dough 250 gr milk
1 pack of yeast
80 gr unsalted butter
50 gr sugar
420 gr strong flour
1 pinch of salt
For the filling 100 gr unsalted butter 60 gr coconut sugar 3 heaped tsp cinnamon
For the glaze
A bit of milk and pearl sugar
For the dough Preheat the oven to 50°C.
Place the milk and the yeast in the TM bowl, Speed 1, 37°C, 2 minutes. Add the butter, sugar, flour and salt to the bowl. Mix 15 seconds, Speed 4. Knead 4 minutes, dough setting. Transfer to a greased bowl and cover with cling film. Make sure the cling film is heat resistant. Place in the preheated oven (now turned off) for 30 minutes.
While the dough is proving, make the filling by placing everything in the clean TM bowl, Speed 4, 10 seconds or more, until all evenly blended. You may need to scrape the bowl a few times. Reserve.
Transfer the dough to a floured surface. Make a rectangle, (approximately 50 cm by 25 cm) with the length in front of you. Spread the cinnamon/sugar/butter mixture evenly. Fold one third of the dough (take the left side) and the other third onto the first one. Your rectangle should be a third of the original size. Give the dough a quarter turn and roll out again gently to get another rectangle (50x25). Cut in half vertically and then cut each half in 8 horizontally. You have now 16 strips. Twist each dough strip and make a knot. Try to tuck the ends of the dough under the knot. Place on a parchment paper.
Cover with a clean tea-towel and let them rest for 1 h. Preheat the oven to 220°C. Brush the cinnamon swirls with milk and sprinkle pearl sugar (optional) Bake for 10 minutes. Keep an eye on them and remove from the oven as soon as they are golden and cooked. Let them cool for a few minutes on a cooling rack before eating. Enjoy!
The recipe can be done without a TM. Just warm the milk and yeast over a slow heat for a few minutes. Then, place everything in a food processor with the dough attachment. I'd say knead for 5 minutes. Follow the rest of the recipe.