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Whisk milk & yeast, add sugar and egg and whisk again.
Add the flour, salt & butter and mix well with a spatula until the flour is all combined.
Fold the dough over itself turning the bowl after each fold. About 10-20 times or until it looks like there are no lumps.
Flip it over, fold in half & cover and rest for 1 hour.
Mix your filling ingredients and line your tray or 2 trays with parchment paper.
Shape the dough into a rectangle on a lightly floured surface.
Roll the dough out into a rectangle and spread the filling all over and fold it over lengthways.
Slice into strips about 2cm wide.
Take a piece and twist it well, roll the first side into a snail and bring the other side around it tucking in the end.
Place on your baking tray lined with parchment paper.
Cover and rest 20 min while your oven heats up to 180C.
Bake for 8 min then turn the oven down to 170C and bake for another 8-12 min checking them.
While they’re in the oven add the glaze ingredients to a small pan, bring to a boil and then simmer very low until the buns come out, immediately brush.
Use it all up and leave them in the dish on a cooling rack for 15 minutes.
Transfer them to a cooling rack to finish cooling.
To freeze place in an airtight bag as soon as they’re cool and freeze.