Vanilla Twisted Knots

For the dough

For the filling

For brushing

For sprinkling

1. Mix the dough ingredients except the butter and salt, cover, and let rest for 30 minutes.

2. Add the butter in 2–3 batches, along with the salt, and work into a soft, smooth dough.

3. Once it has grown about 20–25% in volume, refrigerate it for about 10–12 hours. (If you make the dough around 5–6 p.m., it goes into the fridge for the night.)

4. The next day, roll it out to about 4–5 mm (¼ in) thick, spread half of it with the butter, and sprinkle with the sugar. Fold the un-buttered half over it and cut into finger-wide strips. Twist the strips and coil them into a swirl shape.

5. Let them proof fully, brush with milk, sprinkle with sugar, then bake in an oven preheated to 180 °C (350 °F) for about 20–25 minutes until golden brown.

6. If making it with yeast, use ½ cube of fresh yeast in the dough (no need to activate it). Let the dough rest in the fridge overnight, and shape and bake it the next day!