Dough Part 1 - Mix lukewarm milk, yeast, sugar, melted butter & egg yolk. Leave for 10mins or until yeast turns foamy.
Dough Part 2 - Place sifted flour & salt in a big mixing bowl. Then add yeast mixture and mix until it turns into soft dough. Keep Kneading the dough until it turns stretchy (not breaking easily when stretched) Shape into a big ball. Note: Use stand mixer with paddle attachment for mixing then switch to dough hook for easy kneading.
Put the dough in a lightly greased bowl. Cover with lightly greased cling film and set aside for about an hour or until doubled in size.
Preheat oven to 160 (fan forced). Grease baking tray or line with parchment paper.
Prepare the filling - whisk all ingredients until well combined.
To assemble - Dust your work surface with flour. Place dough on floured surface. Divide dough into 2 - 3 parts. Take a portion of the dough & Roll it out to a rectangle with a thickness of 1 cm.
Spread a thin layer of filling evenly.
Gently roll up the dough into a long log tightly. Using a bench scraper, cut the log in half length-wise, leaving one uncut for a few cm.
Twist the two halves together by laying the left piece over the right, keeping the open layers exposed, until pieces of dough are tightly twisted. pinch the end.
Roll the long braid into a round shape, then transfer to a baking tray (tray is either buttered or covered with cookie sheet).
Brush with cinnamon butter mixture or just melted butter.
Bake for 25mins or until golden brown. Drop the last 10min heat to 160C. (Depending on the oven)
To serve, sprinkle some icing sugar or with some lemon glaze. It is best served warm. We love it as it is.
