Ingredients:

  • 3/4 cup whole milk, warmed to 110°F
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 3.25 cups all-purpose flour
  • 1 tsp fine sea salt
  • 3 tbsp unsalted butter, very soft
  • 1/3 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 1 large egg (for egg wash)
  • 1 tbsp water (for egg wash)
  • 1 tbsp powdered sugar (for dusting)

Instructions:

  1. In a mixer bowl, combine warm milk, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add the remaining sugar, softened butter, egg, salt, and 2 cups of flour. Mix on low, gradually adding remaining flour until dough clears the sides of the bowl.
  3. Knead for 5–7 minutes until the dough is smooth, elastic, and slightly tacky.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled in size.
  5. Punch down the dough and divide into 4 equal portions. Roll each piece into a 10-inch circle.
  6. Place the first circle on parchment paper. Spread with 1/3 of the softened butter and 1/3 of the cinnamon-sugar. Repeat for the next two layers, ending with the fourth circle on top (unbuttered).
  7. Use a 10-inch plate to trim edges. Place a small juice glass in the center to create a 'no-cut' zone.
  8. Cut the dough into 16 even strips starting from the center circle outward.
  9. Pick up two adjacent strips and twist them away from each other twice. Pinch the ends together firmly. Repeat for all 8 pairs.
  10. Cover and let rest for 20 minutes while preheating the oven to 375°F (190°C).
  11. Brush with egg wash and bake for 22–25 minutes until golden brown.
  12. Cool on the pan for 10 minutes, then dust with powdered sugar before serving.