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Whisk milk & yeast, add honey and egg and whisk again.
Add the flour, salt & butter and mix well with a spatula until the flour is all combined.
Fold the dough over itself turning the bowl after each fold. About 10-20 times or until it looks like there are no lumps.
Flip it over, fold in half & cover and rest for 1 hour.
Mix your filling ingredients and line your tray with parchment paper.
Decompress the dough and place on lightly floured surface.
Shape it into a rectangle and roll out into a long rectangle.
Spread the filling and cut into 18-20 strips.
Twist and roll them up tucking in the end.
Cover and rest 20 min while your oven heats up to 180C.
Brush with egg wash and bake for 8 min.
Turn the oven down to 170C and bake for another 6-10 min checking them.
Brush with a little melted butter and honey or just butter as soon as they come out.
To keep them extra soft cover with a tea towel as they cool down.
To freeze place in an airtight bag AS SOON as they’re cool and freeze.
Defrost as many as you need airtight in about 1-2 hours.
To keep at room temperature put away airtight as soon as they cool and they’ll last for about 3 days.