Milibrod Recipe

How to make Milibrod 

1. In a small bowl, mix together the yeast, sugar and milk, then set aside for 5–10 minutes until frothy.
2. Sift the flour and salt into a large bowl. Add the yeast mixture, egg and butter and then use a spatula to mix and bring the dough together, scraping down the sides of the bowl as you do. Tip out the dough onto a lightly floured work surface and knead for about 10 minutes until it comes together in a smooth, elastic dough that springs back when touched. Alternatively, if you have a stand mixer, combine as above and beat the mixture first on a low speed until the flour is incorporated and then on a medium speed for 10–12 minutes, pausing to scrape down the sides, until the dough comes together.
3. Place the dough into a clean bowl and cover tightly. Either prove in the refrigerator overnight (or for at least 8 hours), or leave in a warm place to prove for 1 1/2 hours, or until the dough has doubled in size. If you prove it in the refrigerator, take the dough out of the fridge at least an hour before use so that it comes back to room temperature, otherwise it will be difficult to roll out.
4. Meanwhile, make the poppy seed filling. Put the poppy seeds, sugar, vanilla, raisins, milk and lemon zest into a small saucepan and cook over a medium heat for 8–10 minutes, stirring constantly, until the mixture has visibly thickened. Remove from the heat and set aside to cool.
5. Once the dough has risen, tip it out onto a lightly floured work surface. Using a lightly floured rolling pin, gently roll it out into a roughly 48 x 32 cm (19 x 12 1/2 inch) rectangle. Spread the filling evenly over the dough with a spatula or palette knife. With the longest edge closest to you, fold over one third of the rectangle into the centre (as if closing a book) – you should have one third of the rectangle and filling still exposed. Fold over the other side of the rectangle so that no filling is exposed. With a knife, cut the dough widthwise into eight even strips. Take each dough strip and gently stretch and twist it around 3–4 times. Pinch one end of the strip together with the other (so you have a little circle) and twist it into a figure of eight. Repeat with the rest.
6. Preheat the oven to 180°C fan. Line a large baking sheet with baking parchment and place the knots on the prepared baking sheet. With a pastry brush, brush each gently with a little milk. Set aside to rest for about 30 minutes.
7. Once rested, bake in the oven for 20–24 minutes, or until the buns are dark golden brown and hollow sounding when tapped on the base.
8. While the knots are baking, prepare the glaze by heating the jam, lemon juice and water in a small saucepan over a medium heat for 1–2 minutes until the glaze is the consistency of runny honey. At this stage you can, if you prefer, sieve it (to remove any chunkier bits of apricot jam), but this is not necessary. Brush the knots with the glaze as soon as they come out of the oven, then place them on a wire rack to cool.