- 1 1/4 tsp active dry yeast
- 2 tbsp of warm water
- 1/2 tsp of sugar
- 1 3/4 cups of flour
- 1/2 cup of unsalted butter, chilled, cut into cubes
- 1 egg
- 2 tbsp of sour cream
- 1 tsp vanilla extract
- 1 1/2 cup of demerara sugar
- 2 tsp of cinnamon
- 1 1/4 cup of whole milk
- 2/3 cup of 70% dark chocolate, finely chopped
- 1 cinnamon stick
- Pinch of sea salt flakes
- Preheat the oven to 375 degrees.
- In a medium bowl, combine water, yeast and sugar. Set aside until frothy.
- In the bowl of a food processor, add the flour and butter and blitz until the mixture resembles breadcrumbs.
- Add the eggs, sour cream and vanilla to the bowl with the yeast and then pour the mixture into the flour and blitz to form a dough.
- Wrap the dough in cling wrap, and refrigerate for at least 4 hours or overnight if you can.
- Mix together the sugar and cinnamon in a small bowl then set aside until needed.
- Place the cinnamon sugar on a clean, dry surface and place the dough on top. Roll into a 16 x 8-inch rectangle. Scooping up all the sugar from around the edges and spreading evenly over top of dough.
- With the short edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll, again, into a 16 x 8-inch rectangle. Scoop up any extra sugar and press into the dough. You are aiming to use all of the sugar, rolling and pressing it into the dough.
- Fold and roll the dough 2 more times, continuing to press the sugar into the dough, until you are left with a 16 x 8 rectangle.
- Trim the edges to make a perfect rectangle then cut the dough lengthways into 8 - you will have 8 x 1 inch strips. Cut each 8 x 1-inch strip into 4 equal pieces widthways, each about 4 inches long. You will have 32 cookies.
- Twist the cookies into bow ties shapes, and place on an ungreased baking sheet.
- Bake for 15 – 20 minutes. Let cool on the baking sheet for 5 minutes then remove from sheet immediately before the caramelized sugar hardens and sticks.
- Heat the milk and cinnamon stick in a small saucepan over low heat.
- Once the milk is warm, remove the cinnamon stick and add the chocolate and whisk.
- Continue to cook until the chocolate is melted, whisking occasionally, and continue to heat until the milk comes to a boil.
- Keep it at a low boil for a minute or two, then serve it piping hot with a sprinkle of sea salt flakes.