Put the milk and butter in a small pan and heat gently to just melt the butter––if it is hot rather than warm, set it aside to cool slightly. Meanwhile, whisk the flour and sugar together in a large mixing bowl.

Whisk the yeast into the flour mixture, then gently pour in the warm milk and butter (no need to wash the pan) and the egg. Stir to combine into a soft dough, then mix in the citrus zest, spice and salt.

Turn the dough out onto a clean surface and knead well for about 10 minutes, until smooth and elastic. (Note: if you’re lucky enough to have a Kitchenaid stand mixer, put that baby to work!) When dough is nice and elastic, turn it into a greased bowl, cover and leave in a draught-free place until doubled in size (one to two hours). Grease a tin about 27cm square. A little hack – if you need your dough to prove in a hurry, stick it in the oven with just the light on and the door closed.

Punch down the dough on a lightly floured surface, then roll it into a rectangle, roughly 25x35cm, making sure the longer side is facing you. Using a pastry brush or clean fingers, smear the butter across the surface, then scatter evenly with your filling mixture.

Heres where the magic happens: Press the long end nearest you down on the work surface, then grab the other long end and roll it towards you as tightly as possible. (The tighter the roll, the more crescent shape you will achieve.) Using a sharp knife, and pressing down on the roll of dough as little as possible, cut into nine pieces. Note: you can also use a piece of clean, unflavored waxed floss or wire to cut the dough evenly.

Arrange your little buns in the tin, evenly spaced out and not too close to each other or the edges, then cover ‘em again and leave them to prove until they are touching each other (about 30-45 minutes.) Meanwhile, heat the oven to 200C/400F.

Bake your buns for 20-25 minutes until golden, covering with foil if the fruit starts to burn at any point. Meanwhile, make the glaze. Warm the milk in the same small pan you used to melt the butter in, and dissolve the caster sugar in it. When the buns come out of the oven, brush immediately with this glaze and scatter with the Swedish pearl sugar. Allow to cool before tearing apart.

Brew a pot of tea, a French press or some espresso. These buns are best eaten on the day they’re made, but they will keep in an airtight container for a week or so.