Buttery Brioche Knots with Citrus Syrup

How To Make Buttery Brioche Knots with Citrus Syrup

1. Preheat oven to 180°C.
2. Place yeast, milk and sugar into a jug and set aside until bubbles appear, then whisk in eggs and mix until well combined.
3. Add flour into a large bowl, make a well in the centre, gradually add in the egg and milk mixture into the flour and knead the dough for 5 minutes, then cut the butter into blocks and knead a few blocks of Clover Mooi River Buter in at a time until the dough springs back when touched.
4. Place the dough into a large, greased bowl, cover with plastic wrap and allow it to proof until double in size.
5. Meanwhile prepare the syrup by placing sugar, water, orange juice & zest into a saucepan over medium heat, then bring to a boil stirring until the sugar has dissolved. Remove from the heat and set aside.
6. Add softened Clover Mooi River Salted Butter, brown sugar and cinnamon into a bowl and mix until well combined. Once the dough has doubled in size, transfer to a clean work surface dusted with flour and roll out into a 1 cm thick rectangle.
7. Generously spread the cinnamon mixture over the dough making sure you leave a 1cm border around the edges. Roll the dough to form a log and cut into 4cm thick slices.
8. Flatten out each slice and cut each slice into three. Braid each slice and roll into a ball.
9. Place each ball into a greased muffin tin, brush each bun with egg wash and bake for 20 – 25 minutes until golden brown.
10. Remove from the oven and brush over citrus syrup, serve immediately and enjoy!