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In a large bowl, add flour and a pinch of salt. Make a well in the middle and add warm milk, 1 tablespoon of sugar, and yeast. Mix slightly and let it rest for 20 minutes until the yeast is active.
Once active, add the rest of the ingredients. Mix with a spatula or spoon just until everything comes together. Cover tightly with cling wrap and let it rest for 20 minutes so the gluten can develop.
Make sure all ingredients, especially the butter, are at room temperature.
After 20 minutes, tip the dough onto your bench and knead for roughly 5 minutes until you have a soft smooth ball. Place into a clean bowl, cover, and let it rise until doubled in size. Usually 1½ to 2 hours, depending on room temperature.
Once risen, tip the dough onto a lightly floured surface and stretch it into a rectangle as shown in the video. Cut into 20 equal pieces, or 24 if you want them slightly smaller.
Fill with whatever you like. I used plum jam and Nutella today.
Wrap them as shown in the video, place into your tray, and let them proof again for 20 to 30 minutes until nice and puffy.
Bake at 180°C for roughly 35 minutes.
As soon as they come out of the oven, brush with oil or melted butter, cover with a clean tea towel, and let them sit for at least 10 minutes before dusting generously with icing sugar.
Icing sugar is mandatory.
Best eaten warm