Instructions

1. Warm the milk in a pan with the butter (100gr) until melted. Let is cool a little.
2. In a bowl add the flour, salt, sugar (50 gr) and yeast. You can use a free standing mixer or combine by hand. Add the warm milk mixture, mix, than add the egg into the mixture and mix. IN Mixer mix at medium speed for about 10 minutes. By hand mix for about 20 minutes till the dough is springy and well combined.
3. Transfer to a lightly oiled bowl, cover with cling fill and leave in a warm place to proof till it has seriously increased, about 2 hours.
4. Make the butter filling by mixing the softened (half melted) butter with sugar and spices and set aside.
5. Knock the dough back and roll into a long cylindrical shape. Split into 5 equal pieces weighing the same.
6. Roll each piece out into a thin rectangle shape (about 20 cm). Brush the spiced butter on, fold the left side over 2/3rds and bring the right side over that, creating 3 layers. Roll up tightly , some of the filling may escape, and cut in half. Lay into a lined tin (24cm/24cm) cut sides up, leaving space in between each swirl. (it should fit 9 swirls, one extra can be baked separately to check the bake)
7. Cover with cling film and proof in a warm spot for about an hour. Egg wash the risen dough swirls and bake in pre heated oven at 180C degrees for 20 minutes. Cover with aluminum foil if needed. Leave to cool.
8. Combine the powder sugar and rose water, brush unto the swirls when slightly cooled, about 15 minutes and serve.