Dough

1. Combine the flour, sugar and yeast in the bowl of a stand mixer fixed with a dough hook and combine
2. Add the eggs and water and mix on medium until the dough comes together
3. Continue to mix for 5 minutes until the dough is smooth
4. Add salt, then the butter one cube at a time until fully incorporated and dough is smooth and elastic (see tips above for further guidance)
5. Oil a medium sized bowl and place the dough in it, cover with cling wrap and let rest in the fridge overnight or for at least 8 hours

Apple Cinnamon Filling

1. Combine the unsalted butter, brown sugar and cinnamon together in the bowl of a stand mixer and beat on medium-high until light and fluffy

Sugar Syrup

1. Combine water and sugar in a small saucepan over high heat and bring to a boil
2. Boil, stirring occasionally until all the sugar has dissolved
3. Remove and cool

Assembly

1. Grease your muffin tins with butter
2. Remove dough from the fridge and divide the dough in half (leave one half in the fridge while working with the other)
3. Roll the dough into a rectangle (approx. 28 x 38 cm, with the long side facing you) and spread the cinnamon sugar evenly across the dough
4. Sprinkle the finely diced apples over the cinnamon sugar 
5. Tightly roll the dough from the bottom up to form a roll
6. Cut the roll down the middle lengthwise
7. Cross the two strands across each other, and twist the two strands loosely on both sides of the intersection 
8. Carefully place in a loaf tin and cover with cling wrap or a damp cloth
9. Repeat with the other half of the dough
10. Leave in a warm place (like a turned off oven) and allow to proof for 1-1 ½ hours
11. The dough should have doubled in size, and become soft and slightly jiggly
12. Place in an oven preheated at 180 °C (356°C) and bake for 35-40 minutes (if the colour darkens too much cover with foil)
13. Remove when golden brown and a skewer inserted comes out free from raw dough
14. Immediately brush generously with sugar syrup
15. Store in an airtight container for up to 2 days*