In a bowl, whisk together lukewarm whole milk and instant yeast. Allow this to bloom for 5-10 mins until frothy.

In the bowl of a stand mixer, whisk together plain flour, sugar, and fine sea salt. Add in the unsalted butter. Rub in using your finger tips. Using the dough hook attachment set on medium-low speed, add in the yeast mixture, whole eggs, and egg yolk. Mix for 5-10 mins.

Tip the dough out on a lightly floured work surface and knead for 2-3 mins. Place the dough in a lightly greased bowl and cover with a damp tea towel. Allow the dough to rest in a warm area for 90 mins.

To make the Peshwari filling, put all the ingredients in a bowl and mix with your hands until fully combined.

Preheat the oven to 175°C.

To assemble the swirls, punch the air out of the proofed dough and pop it on to a lightly floured work surface. Flattening it into a large rectangle using a rolling pin. It should be the thickness of a pound coin, about 5mm.

Spread the Peshwari mix across the whole rectangle. Tightly roll from the bottom all the way to the top. Slice into 5cm thick segments. You can use a sharp knife or wrap string around the log and pull to cut.

Place the segments into a greased 21cm springform cake tin and cover with a damp tea towel.

Let rise at room temperature for 30-45 mins.

Bake for 15-20 mins until golden brown. Brush the tops of each bun with melted butter and serve warm.