Add the flour, yeast and water

With a dough hook attachment, knead the mixture for 1 minute on a medium speed

Add the salt and nigella seeds

Knead for 5 minutes until soft and pliable

Remove the dough from the bowl, lightly grease it and place the dough back in the bowl

Cover and leave to rise for 2 hours

Knock back the dough and turn out onto a lightly oiled surface

Divide equally into 4 pieces and shape each piece into a ball

Shape each ball into a fat sausage

Roll each sausage into a rectangle as thin as possible

Spread 25g of the butter onto each rectangle in a thin layer (use your hands to make it easy to do)

Stretch each rectangle using your hands into a larger rectangle

Roll lengthwise as tightly as possible into a long sausage shape

Roll the sausage to lengthen it slightly

Coil each sausage loosely to resemble a snail shell

Place each coil onto a lined baking tray

Cover with lightly oiled cling film and leave to prove for an hour

Preheat the oven to 180° Celsius

Bake for 15 minutes until golden brown in colour

Cool on a wire rack