Dough
Knead for 12 minutes until soft, smooth, and slightly sticky.
Cover and let rise for 1 hour.
Divide into 10 balls.
Filling
Roll each ball into a 6-inch circle.
Spread filling over half, fold, cut, and twist.
Frosting
Brush with egg wash (egg + splash of milk).
Bake at 175°C for 15–20 minutes.
