PREPARE YEAST: Heat the milk gently in a small saucepan until it is just warm. Remove from the heat, sprinkle or crumble the yeast over the warm milk and set aside.

KNEAD DOUGH: In the bowl of a stand mixer with the dough hook fitted (see note 1) combine 300g flour, sugar and salt. While mixing, add the softened butter and egg, then give the milk and yeast mixture a stir and pour it into the bowl. Run the mixer on medium speed until the ingredients are combined, then with the mixer on low speed add the remaining flour. Knead for 5 minutes.

After 5 minutes the dough should be moving freely around the bowl of the mixer, and only lightly sticky. If it is still a little liquid or sticking to the sides of the bowl add one tablespoon of flour and knead for another minute.

LET DOUGH RISE: When the dough has finished kneading, shape it into a ball - it should feel soft, springy and elastic - don’t worry if it’s a little sticky, this is normal, just dust it with a little flour if it makes it easier to handle. Place the dough ball back in the bowl, cover it with a clean cloth or some plastic wrap let the dough rise in a warm place for 45 minutes to 1 hour until doubled in size.

DIVIDE DOUGH: When the dough has risen, turn it out onto a lightly floured work surface, flatten out the air and divide it into 4 equal pieces. I find it useful to weigh the dough so that my pieces are as even as possible. Roll each into a ball, then cover again and allow to rest for 5 minutes. Meanwhile, line an oven tray with baking paper and whisk together the cinnamon and sugar for the filling.

ROLL DOUGH: has rested, roll a piece out into a 25cm / 10-inch circle. Place it on the baking tray, brush generously with melted butter, leaving a 1cm border around the edges, then sprinkle with ⅓ of the cinnamon sugar. Repeat with the remaining dough layers, leaving the top layer plain.

CUT AND SHAPE DOUGH: Place a small water glass or similar in the middle of the dough circle to use as a guide. Using a sharp knife or pizza cutter, cut the dough into quarters (leaving the middle under the glass intact!), each quarter in half again, and each eighth in half again (see pictures) to give you a total of 16 equal strips, a bit like a flower. Remove the glass, then pick up two adjacent dough strips, twist them away from each other twice, then seal the ends by squeezing them together firmly. Repeat with the remaining dough strips.

SECOND RISE: Cover loosely with a cloth and allow to rise for 20-30 minutes. Meanwhile, heat the oven to 180°C / 350°F / Gas 4.

GLAZE DOUGH: When the dough has risen for the final time, pinch the ends of the points together one more time, then beat the egg and milk for the egg wash together in a small bowl and brush the dough all over.

BAKE: Bake in the preheated oven for 25-30 minutes, until golden brown and risen. Remove from the oven and allow to cool for 30 minutes before dusting generously with powdered sugar and serving.