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 is 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

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 (I made 20) 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 (time will depend on your oven but they should be golden brown coloured)

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.