Dissolve the Yeast and Sugar in the warm milk and leave to proof.
In a large bowl, combine the flour, salt, and sugar, make a well at the center and add the proofed yeast, egg, and butter and mix together until a soft dough is formed.
Transfer the dough to a lightly floured surface and knead until it’s smooth and elastic, about 7 minutes by hand.
Place the dough inside a very large oiled bowl (making sure you smear some oil on the surface of the dough) and leave to rise in a warm place for 1 hour or till doubled in size.
Punch down the dough to remove the trapped air and place the dough on a lightly floured work surface.
Divide the dough into 6 equal parts and mold each of them into a ball.
Take the dough one at a time and roll them out into a circular disc. Scoop the filling inside the center of the dough and gather the dough at the top. Then, pinch the top a couple of times to securely close the dough.
Place seam side down on a parchment-lined baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush with egg wash and bake at 350° for 20 minutes or until golden brown. Serve warm.