200g unsalted butter
10g vanilla sugar
10g instant dry yeast
1 tsp salt
Warm milk and divide into two parts. In one part add salt. In other, honey and yeast. Stir.
Add to the flour – sugar, vanilla sugar, 2 parts of milk and 100g of melted butter. Stir to combine.
Knead the dough until soft and smooth.
Let it rise for 1 hour until doubled in size – cover with glad wrap on top with a towel.
Divide the dough into 12 pieces. Roll out each individual piece as thin as possible – width 12-13cm.
Grease with butter and then tightly wrap into a roll. Cut along the roll in half longways and twirl into a semi-knot.
Place twirls into greased muffin tins. Let it rise for 1.5-2 hours. Bake for 30 minutes at 180°C.
Take out of the oven and roll in cinnamon and caster sugar mixture until coated. Top with favourite toppings such as Dulce de Leche or Nutella or eat plain.