Generously flour your work surface and pull the dough out of the bowl and on to the work surface. Flour the top of the dough lightly and roll it into a rectangle. The short side should be around 30 cm and it should be about 0.5 cm thick.
Take the filling out of the bowl and spread it all over the dough rectangle. Be patient and spread it all the way to the very edges.
Fold the dough up along the long side of the rectangle into thirds, as if you were folding a piece of paper for an envelope.
Using a scraper or a pizza cutter (knife is a worst case scenario) cut the dough into sections about 2 cm wide.
Form these into twists, stretching them as you do.
Pick up a twist and pinching one end between your thumb and the third finger of your NON WORKING hand. Now put your index finger and your ring finger next to the middle finger so you have a little group made of fingers, thumb and dough. The only one left out is the little finger. Pick up the other end of the twist with your working hand and wrap it three times around the group. Hold your thumb away from the group (and the dough) as soon as the dough is securely wrapped around your three fingers.
When the dough has come around for the third time, take it past your thumb and loop it around your thumb. Then bring end of the dough up over the strands of dough that are facing you and thread it between your ring and third fingers, all the way over to the back of the wrapped dough. Tuck it under the dough at the backand remove the whole thing from your fingers. Bunch it up nicely if it has become wonky and place it on a baking tray you have covered with non stick baking parchment. It takes some practice.....
Cover with a tea towel and let rise 45 minutes.
Pre heat the oven to 225 degrees C.
Glaze the buns with the egg wash and then pop them into the oven. Bake for 10-12 minutes. Check them 5 minutes and cover them with a piece of parchment paper if they are getting too brown.
Cool completely on a wire rack (that's wishful thinking because they are terrific when they are warm).