Pearl sugar or coarse sanding sugar/demerara sugar/maple sugar
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Instructions
In a small saucepan, heat milk until it reaches 180F, or when it starts to steam and small bubbles form around the outside of the pan. Remove from heat and allow to cool to 105F or lukewarm.
In a small bowl, combine 1/4 cup warm (105F) water with yeast. Let stand 5 minutes.
Add yeast mixture to large bowl or bowl of a stand mixer fitted with a kneading hook. Add cooled milk, sugar, butter, salt and egg, along with 2 cups of the flour. Mix until well combined. Begin adding more flour 1/4 cup at a time, at first, then in smaller increments, until you have a soft, smooth and moist, but not sticky dough.
Remove dough to a greased bowl. Cover with plastic wrap and allow to rise until doubled, about 60-90 minutes.
While dough is rising, prepare filling by adding all ingredients to a food processor and processing until reduced to a paste. Set aside.
Prepare a large baking sheet with parchment paper. Set aside.
Remove dough to a floured surface and roll into a 14-inch square. Spread filling over the entire square of dough. Fold in thirds, like a business letter, to make a roughly 7 x 14-inch rectangle. Use a rolling pin to roll into an 8 1/2 x 14-inch rectangle, by rolling in just one direction to make it a bit wider. Use a sharp knife to trim the outside folded edges slightly (about 1/4-inch), to expose the filling.
Use a ruler to mark 1-inch increments along the 8-inch width of the dough. Using a sharp knife or a pizza cutter, cut into eight 1-inch wide by 14-inch long strips.
Grab the end of the strip with your left hand and drape the strip over the top of your index and middle fingers. Wrap the dough around your fingers twice, then on the 3rd time coming around to the front, aim the dough towards the gap between your index and middle fingers. Tuck the end of the dough strip down and push it towards the centre of the ring, while sliding the whole thing off your fingers.
Place buns onto the parchment-lined baking sheet, allowing a couple of inches between each bun.
Cover baking sheet with a clean tea towel and allow to rise until puffy, about 30 minutes more.
Meanwhile, preheat oven to 350F. and prepare glaze by stirring together glaze ingredients in a small bowl.
Before baking, brush buns with glaze. Sprinkle with pearl or coarse sugar, if desired.
Bake at 350F for 23-25 minutes, or until quite golden. Remove from the oven and then transfer to a cooling rack to cool completely.