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.

You can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes.

Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there are no lumps.

You can also knead it if you’re comfortable doing so.

Flip it over, fold in half & cover and rest for 1 hour.

Mix your filling ingredients and line your tray with parchment paper.

Roll the dough out into a rectangle and spread the filling all over as close to the edges as you can.

Sprinkle blueberries evenly across it.

Slice it lengthways into 2 and roll each one up.

Gently lift them aside (they’ll stretch when you do this and that’s ok) and be sure they’re seam side down.

Press each roll down slightly to flatten and cut into 2-3 inch pieces.

Add them to your tray, cover and rest 20 min.

Preheat oven to 175C.

Brush with egg wash gently and bake for 13-16 min.

Take them out leave for 10 min then brush melted butter and dip them in sugar.

Place back in your tray and cover with a tea towel while they cool to keep them soft.

Freezing: freeze airtight as soon as they’re cool and defrost airtight in 1-2 hours (perfect for a day out just pop them in your bag frozen).

Store room temperature: airtight for 2-3 days.