1) Mix the dried yeast with about 100ml of lukewarm milk and leave it to activate for a short while.

2) Meanwhile, fry the finely chopped onions in a spoonful of butter and add the cane sugar just before the end to let the onions caramelise a little bit. Move the fried onions from a frying pan into a bowl and allow to cool.

3) Sift the flour into a stand mixer bowl, add the activated yeast mixture, the remaining milk, salt, butter and eggs and knead to a dough at a low speed for about 10 minutes (dough hook attachment).

4) Add the cooled onions and knead these in lightly. Cover the bowl and let the dough rise in a warm place for 30 – 40 minutes or until doubled in size.

5) Tip the risen dough onto a lightly floured workspace and divide it into 12 equal pieces. Roll each piece into a rope, about 1cm wide. Cut the rope into three long strands, leaving the top of the rope uncut, and braid the dough into a plaited bun. Repeat for all 12 pieces.

6) Put the plaited buns on a baking sheet with lined with parchment paper, cover them with a cloth and let them rise for another 30 minutes. Before baking, spray the plaited bun with some water.

7) Bake at 230C / 210C fan for about 10 minutes or until golden brown. Enjoy!