In a large bowl combine the yeast and lukewarm water, stir and leave for at good 15 minutes
Stir in the milk, sugar,salt, egg and soft butter. Slowly add 350 gr of the flour to make a soft dough.Transfer to a floured surface and add more flour as you need it to obtain a smooth and elastic dough
Put into a clean bowl, cover and stand in a warm area leave to rise for 1 and1/2 hours
To make the filling add all ingredients. Work into a rough to smooth paste. set aside
Grease your baking sheet.Punch down the dough and transfer to a lightly floured surface. knead briefly and roll into a 15 -10 inch rectangle and carefully lift to baking sheet not to loose shape
Spread the filling into the center, with a sharp knife cut 10 strips at an angle on either side, careful to cut just to the filling
Fold up the end. neatly and fold the strips alternating, fold excess dough underneath at the end.Cover loosely with a tea towel and leave to rise in a warm place until doubled in size
Preheat oven to 190 C / 385°F. Brush with the glaze bake until browned, about 30 minutes. transfer to a rack and cool.Sprinkle with sugar and cinnamon.