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Make a ‘chia egg’ by combining water and chia seeds. Stir, then add in milk and golden syrup.
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Stir until golden syrup is dissolved. Set aside for a few minutes.
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Sprinkle yeast on top of your chia mixture. Set aside until yeast is starting to foam.
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Once it’s foaming, add oil. Then add flour, cinnamon, lemon zest & salt.
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Bring all the ingredients together using your hands to create a rough dough.
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Knead for approx. 10 minutes until the dough is shaped into a loose, elastic ball.
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Place the dough into a very large bowl. Cover the bowl with a damp cloth and let rise for 1 hour until doubled in size.
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In the meantime, prepare your filling by mixing all the filling ingredients in a small bowl.
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Once your dough has doubled in size, remove it from the bowl.
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Place the dough onto a floured surface and roll it out (aim for approx. 0.5 cm in thickness).
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Spread the filling equally across the entire surface.
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To create the buns, fold the top third of your dough over the second (middle) third. Then pull the lower third over the second third. Press down very gently.
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Cut the dough into 10 long strips. Then cut each strip vertically into 3 long pieces, leaving the top bit attached (to be able to plait it).
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Plait/bread each strip (right over the middle, then left over the middle & continue).
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Pick up each plait/braid, fold the top & the bottom third under the middle third and place it in a greased muffin/cupcake tin.
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Feel free to create the twist/plait any other way if you prefer – every type of twist will work well so feel free to experiment.
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Mix the two glaze ingredients and brush the glaze over the twist buns.
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Cover with a sheet of aluminium foil and let rise for 45 minutes.
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In the meantime, preheat fan oven to 180°C.
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After the second rise, brush the breads again with the glaze.
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Bake for 17-20 minutes until golden brown. Enjoy!
