• Place the flour, fructose and yeast into a stand mixer bowl, and mix for 1 minute using the dough hook
• Add the milk, butter and egg and mix until a dough forms
• Knead for 10 minutes then turn out onto a lightly floured surface
• Shape into a ball and place into a lightly oiled bowl
• Cover and leave to prove until doubled in size
• Turn out onto a lightly floured surface and gently knock back
• Roll into a 40cm x 20cm rectangle and cut in half along the length

for the buns

• Sieve the fructose and cinnamon into a bowl and mix to combine
• Sprinkle over the two halves of dough, dividing the mixture equally
• Roll each piece of dough into a tight sausage shape, along the length
• Cut into 3cm slices and place each slice, cut side up, into a greased square tin
• Sprinkle any of the cinnamon mix that falls off, on top of the buns
• Cover with a shower cap and set aside to prove for an hour
• Preheat the oven to 180° Celsius
• Place the baking tin into the oven and bake for 30 minutes
• Remove from the oven and tip onto a wire rack and leave to cool completely
• Preheat the oven to 90°
• Carefully break the buns apart and place onto a lined baking tray
• Place the tray into the oven for 5 hours, turning the buns over each hour
• Turn the oven off and leave to cool in the oven before transferring to an airtight container