DOUGH    
275g MILK
93g BUTTER
450g FLOUR
60g SUGAR
10g DRY YEAST
2g SALT

FILLING*
100g BUTTER
120g SOFT DARK BROWN SUGAR
25g CINNAMON 
*rough measurements, make sure your sheet is covered generously

GLAZING (apply straight after buns come out of the oven)
1/4 cup water
1/4 cup brown sugar

_____ DOUGH 
small pan
– heat up MILK & BUTTER, between 30-36C / lukewarm*

big bowl
– combine FLOUR & SUGAR
– add lukewarm MILK & BUTTER and YEAST 
– mix till there are no dry patches left• add salt, mix again

clean surface
– scrape dough on work surface (not floured!)
– knead dough for 8 minutes*
– return dough-ball to bowl
– cover, rest 1 hour / till doubled in size*

_____FILLING
– carefully scrape dough on floured surface
– massage the dough for a few seconds (think ‘waking up the dough’ gently with your hands) 
– with a rolling pin, flatten till an A3 size rectangle (not too thin, you’ll flatten and stretch the sheet more later)
– spread the 3 fillings thickly, covering the dough sheet evenly
– fold your sheet
– with a rolling pin, gently roll and firm the folded sheet a few times 
– cut 3cm / 2 fingers width strings *see image 
– create ‘legs’ by cutting the middle of each string till 2cm near the end *see image
– prep baking tray, cover with baking paper
– spin legs around themselves, creating a swirl (think canned whipped cream on hot chocolate)
– tuck the end of the swirl underneath the bottom 
– place buns on prepped baking tray (3 fingers distance, they will grow)
– cover with a tea towel, rest for 30 minutes (till grown in size)
– pre-heat oven to 220C 

_____BAKE PREP
– with a fork, loosen egg with water
– brush the buns lightly with egg wash (avoid too much as it can get too ‘eggy’)
– bake buns for 10-12 minutes, until brown and shiny.
– prep glazing, see below

_____GLAZING
– water & brown sugar to boil
– reduce heat slightly
– simmer until you get a syrup like texture
– when buns get out of the oven, straight away apply generously with brush
– cool on cooling rack

_____ENJOY!