Cinnamon bun (kanelbullar)

Elaboration

1. Get out all ingredients and let them reach room temperature.
2. Mix the yeast and the milk until the yeast dissolves.
3. Add most of the flour, all butter pieces, the sugar, eggs, salt and nutmeg. Work the dough by hand or with a mixer until it gets homogeneous. Add more flour if necessary. When the dough is homogeneous and grease starts to ooze, it'll be ready.
4. Leave the dough on a cloth to rise until doubled in size (about 30 minutes).
5. Meannwhile, prepare the filling. Mix the grated marzipan with the butter, sugar, bread crumbs, water and cinnamon. 
6. When the dough is ready, put it on a pastry board, work it and divide by two. Stretch each piece with a rolling pin into a large rectangle. Spread on top the cinnamon filling.
7. Roll the dough on the longest side. Apply some water on the edge with a basting brush, so that it adheres better. 
8. Cut the roll into 2-3 pieces and place on a tray covered with baking paper, leaving enough space to grow.
9. Put a cloth on top and wait to rise until doubled in size (about 20-30 minutes). 
10. Preheat the oven to 250°C.
11. Beat egg, salt and water, apply the mixture on rolls with a basting brush lightly. Sprinkle it with pearl sugar. 
12. Bake in the center of the oven for 7-8 minutes.