Cinnamon buns

Instructions

1. Crumble the yeast into the bowl of your food processor. Heat the milk until lukewarm, pour over the yeast and mix.
2. Add the remaining ingredients for the dough except the butter. Knead the dough slowly with the hook. Once the dough has come together, increase the speed a bit and add the butter a little at a time. Knead the dough for 10 minutes in the machine until it has formed gluten and feels elastic, shiny and nice on the surface.
3. Place the dough on a floured surface and let rest for 20 minutes.
4. Mix the almond paste, vanilla sugar and cinnamon. Add the butter a little at a time until you have a smooth filling.
5. Roll out the dough 3-4 mm thick, more high than wide as it will be folded in the middle. Spread the cinnamon filling on the rolled out dough and fold the dough twice, spur out strips that you twist into buns. Place on a baking sheet with baking paper. If you don't want to make knots, roll out the dough 3-4 mm thick, more wide than high and roll into a roll. Slice into medium-sized buns, place in molds. Let rise until double in size, about 1.5-2 hours.
6. Meanwhile, mix the water and sugar in a saucepan and bring to the boil until all the sugar crystals have melted. Set aside.
7. Preheat the oven to 190C. Brush the buns with egg wash and sprinkle with pearl sugar. Bake for 9-11 minutes, they should be a nice golden brown color.
8. Right after the buns come out of the oven, brush them with the sugar syrup. This will give the buns a nice shine and retain the moisture.