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 use a floured hand if you find it easier or give it a knead for a few minutes if you’re comfortable kneading.

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 is no lumps.

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

Mix your filling ingredients and line your tray I used 34cm by 24cm approx

Shape the dough into a long rectangle on a lightly floured surface.

Roll the dough out into a rectangle, lightly flour the top of you need to help roll (approx 65 by 35cm) spread filling all over and cut in half horizontally.

Roll each one up and seal. Place seam side down on lightly floured surface.

Slice into 3 about 1 inch from the top so the top is still joined (don’t worry if they’re messy or uneven) braid them and tuck in ends.

Use 2 hands to lift it into your tray with some space between.

Cover and rest 30 min while your oven heats up to 170C.

Bake for 8 min then turn the oven down to 160C and bake for another 16-19 min checking them (time will depend on your oven but they should be golden brown coloured)

10 min after they’re in oven add the toffee ingredients to a small pan, bring to a boil and then simmer on low until they’re out of oven.

Pour over and brush around the edges