• Begin by sprinkling the yeast over the warmed milk. Add 1 teaspoon of the brown sugar and stir together. Allow this to sit for 10 minutes until foamy.
• Meanwhile, add the flour, remaining brown sugar, salt and cinnamon to the bowl of a stand mixer fitted with a dough hook. Give this a stir.
• Once the yeast is active and frothy, add this to the dry ingredients, followed immediately by the two eggs and the softened butter. Turn the mixer on to a medium low setting and allow to knead for about 15 minutes until it forms a dough that is pulling itself away from the sides of the bowl.
• While the dough is kneading, grease a mixing bowl with extra butter.
• When the dough has finished kneading, scrape this into the greased bowl and cover with plastic wrap. Place in a warm place for 90 minutes to proof, until doubled in size.
• Once proofed, knock the dough back and turn out onto a lightly floured work surface. Stretch the dough into a rectangular shape and then roll out to about 18" by 12".
• Spread softened butter over the surface of the dough.
• Mix brown sugar and cinnamon together and sprinkle this over the butter. Pat this into the dough lightly with your hands to help it adhere and then fold the dough in half to sandwich the filling (creating an 18" by 6" rectangle).
• Using a dough cutter or sharp knife, trim the ends so that these are straight and then divide into 12 equal strips (each about 6" long).
• Twist each strip individually and then bring the ends together to pinch and form a ring. Place each into a donut mould in a donut baking tray. Repeat until you have all 12 donuts.
• Allow these to sit on the counter for a short second proof of about 30 minutes while you preheat the oven to 350°F (175C/155C Fan).
• When ready, bake in the centre of the preheated oven for about 15 minutes until risen and beginning to go golden on top.
• Remove from the oven and allow to cool in the tray for about 15 minutes while you make your glaze.

Glazing Cinnamon Dough Donuts

• Stir together the ingredients for the glaze in a small bowl until you have a smooth thin frosting.
• Once the donuts are have cooled enough to handle easily, remove these from the trays. The top of the donut will be the part that was shaped in the donut tray (so the bottom while baking). Dunk these tops into the prepared glaze and/or drizzle as desired.