Warm up your milk in a small saucepan over medium-low heat or in a microwave, you just want it to be lukewarm. Too hot and it will kill the yeast! Pour the milk into a medium bowl and add the yeast, stirring to combine. Leave for 5-10 minutes until it has foamed and there are bubbles
In the bowl of a stand mixer with the dough hook attachment, add the flour, salt, and sugar and mix to combine.
Pour the milk, butter and eggs into the stand mixer bowl bowl, and mix on low speed for 2-3 minutes. Raise the speed to medium and mix for another 3 minutes. Your dough should be smooth and not too sticky.
Take the dough out of the bowl and oil it, then scrape the dough back into it. Cover it loosely with clingfilm and let it rise at room temperature until it has doubled in size, about an hour to an hour and a half.
Mix together your sugar, salt and spices for the filling.
On a lightly floured surface, roll out the dough until it measures 22”x15”
Use a pastry brush to brush the softened butter on the dough, it can go right up to the edge. Sprinkle over your filling.
Take one of the short sides and fold it over a third, then take the other short side and fold it over so it is covering that first side
Roll it out slightly to get rid of any air bubbles and make the rectangle a bit bigger.
Line a baking sheet with parchment paper. Use a pizza cutter to cut out 12x2cm strips.
Take one of the strips, twist it gently while pulling to make the twist longer. Hold one end in between your thumb, index, middle and ring finger. Twist the other end around those fingers twice, then take your thumb out and tuck the end of the twist in that loop. Repeat with all of the strips.
Place each bun on your baking sheet, making sure there is space between each one. Cover with plastic wrap and let them rise for 30-45 minutes. Preheat the oven to 390°F/200°C.
Whisk your egg with a splash of water or milk. Brush each one with the egg wash and sprinkle on your sugar pearls.
Bake for 13-15 minutes until golden brown.