Baked Seeded Knots
2 h. 45 min.
The day before, heat the milk to boiling, then pour into a measuring jug and leave until warm. Top up with warm water to 50ml, then stir in the yeast. Add 2 tbsp of flour to the yeast, stir well, cover and leave for 30 minutes.
Once bubbling, beat the eggs, yolks, sugar and salt together in a bowl then pour in the yeast. Add the remaining flour and stir to a rough dough. Cover at this point and leave for 30 minutes.
Preferably using a dough hook, tip the dough into a mixing bowl and add the butter a little at a time as it mixes. When all the butter is incorporated, tip onto a floured surface and knead until smooth and elastic.
Place back in the bowl, cover and chill overnight.
Divide the dough in half and shape each half into a rough figure of eight. Place on a greased baking sheet. Leave for 2 hours until doubled in height.
Preheat the oven to 200°C | 400F | gas 6.
Brush the tops with beaten egg and sesame seeds and bake for 15 minutes. Reduce the heat to 180°C | 350F | gas 4 and bake for 20 minutes until golden brown. Remove from the tins and cool on a wire rack.