Cinnamon Whirls with Nib Sugar

Sieve the flour into a bowl and make a well in the centre. Dissolve the yeast in approx. 50 ml lukewarm milk and tip into the well, together with 1 tsp sugar. Stir in a little of the flour, cover and leave for around 15 minutes to start working.

Add the sugar, 50 g butter, the eggs and a pinch of salt and knead, with the remaining milk, to a moderately firm dough. Knead thoroughly until the dough is smooth and elastic. Add a little milk or flour if needed. Cover and leave in a warm place for around 45 minutes until the dough has doubled in size.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Knead the dough again, then shape into a long sausage and roll out on a floured surface to a thickness of 1-2 cm. Melt the remaining butter and mix the brown sugar and cinnamon together. Brush the butter over the dough and evenly sprinkle over the cinnamon sugar and the nib sugar.

Roll up the dough from the long side and, using a sharp knife, cut into slices approx. 2 cm wide. Place on the baking tray, leaving room to expand. Brush with the remaining butter and bake for around 30 minutes until golden brown.