In

Put yoghurt and butter in measuring jug, microwave for 30-40 seconds until butter melts. Lightly beat eggs in separate bowl.

Fit kneading blade into bread pan. Add yoghurt, eggs and sugar. Mix. Add flour to cover liquid. Put yeast, cinnamon and salt on top.

Select brioche setting (30 minutes resting, 25-45 minutes kneading and 35 minutes rising) and start. When ready, tip dough on to flour-dusted worktop and press to deflate. Rest for 5 minutes.

Dust rolling pin with flour and roll dough into 40cm x 30cm rectangle. Spread dough with softened butter and sprinkle with sugar and cinnamon. Press filling lightly with your hands. Starting on long side, roll dough (not too tightly) into log. Trim edges and cut into 12 even pieces.

Place buns on large tray lined with baking paper. Cover with greased cling film and rise for 40 minutes.

Bake in middle of oven preheated to 200C/180C fan for 15 minutes. Reduce temperature to 180C/160C fan and bake for another 20 minutes. Cover with foil.

Remove, brush with maple syrup and leave to cool slightly. Mix icing sugar, maple syrup, vanilla and enough water to make a thick but pourable glaze. Drizzle over buns with spoon.

Recipe by ao.com/life WHILE YOU’RE IN Marshall Stanmore II Voice Speaker marshallheadphones.com