Method

• 1.
  To make the ferment, place yeast and milk in the bowl of a stand mixer. Rest for 5 minutes then add the remaining ingredients. Mix well with a wooden spoon. Cover with a tea towel and rest for 1 hour.
• 2.
  Using the dough hook attachment on low speed, add flour to the ferment, then butter, a little at a time, cinnamon and sugar.
• 3.
  Add 1 egg and 2 tbs water and mix for 7-10 minute, until the dough is smooth. Shape into a ball and rest, covered with a tea towel, for 20 minutes.
• 4.
  Stretch the dough into the shape of a rectangle, then roll tightly. Shape back into a ball and rest, covered with a tea towel, for 2 hours.
• 5.
  Stretch the dough into a long 40 x 15 cm rectangle. Cut into it into three long ropes.
• 6.
  Braid the ropes, then place onto a baking tray lined with baking paper. Rest, covered with a tea towel, for 1 hour.
• 7.
  Preheat oven to 180°C/160°C fan-forced. Glaze the braid with 1 beaten egg and bake for 25 minutes, or until golden.
• 8.
  Meanwhile, make the glaze by simmering milk with sugar and cinnamon. Stir until sugar is dissolved and the glaze is slightly reduced.
• 9.
  Remove braid from oven and brush with warm milk glaze. Cool on a rack. Serve with coffee.