500g strong white bread flour, plus extra for kneading
8g sea salt
8g caster sugar
7g easy blend/fast action yeast
1 tbsp of cinnamon
120g melted unsalted butter
3 tbsp of demerara sugar
You will also need a Bundt tin, lightly greased.
Tip all of the dry ingredients into the bowl of a free-standing machine fitted with the bread hook attachment or into a large mixing bowl, and make a well in the centre.
Heat the water until hand hot. Add the oil and stir to combine.
Slowly pour the water mixture into the well in the dry ingredients and with the machine running on a slow-medium speed, mix until the dough comes together. Or if mixing by hand just use a wooden spoon or spatula. Continue to knead in the machine for 7 minutes or by hand for about 10-12 until you have a silky smooth, soft, elastic dough.
Shape the dough into a ball and place into a large, lightly oiled bowl, cover with cling film and leave in a warm place for about one hour or until doubled in size.
Once doubled in size, turn out and knock back, and gently pull or roll into an oblong, with a pizza cutter cut into 8 rows by 10.
Melt the butter in a bowl, add the cinnamon and demerara sugar, give a good stir, make the pieces of dough into balls, and dip into the cinnamon butter, place into a bundt tin. Leave to prove until double in size.