Place 1-2 eggs in a small bowl, add 2-4 tsp of water and beat well.
once the dough has doubled in size, place on a floured board and using a rolling pin roll it out to about 1/8-1/4 inch thick. Try to form a large rectangle.
Divide the dough into 3 pieces (or 2 if you have a large enough area). Keep the unused portions in a covered bowl.
Spread ½ to ⅓ of the filling over the rectangle. Fold the rectangle over onto itself covering the filling by ⅓ then again folding the last ⅓ on top of the previous fold.
Roll again the filled rectangle until about ¼ inch thick. Using a pasta cutter or pizza knife, cut strips from the rectangle.
Making the buns seems difficult, but is actually fairly easy. There are instruction videos on the web. Take one strip and place it on top of the middle 3 fingers of your hand. Hold it in place with the thumb. Wrap the strip around your fingers, twisting the strip. Then you get to the end, lift your thumb and fold the end into the dough bundle. This doesnt have to be that exact. Once cooked they look great.
Place the finished buns on a parchment covered cookie sheet. Let them sit for approximately 1 hour. They should rise about 25-50% bigger.
Set the over for 425 degrees F. As the oven is warming, paint the tops of the buns with the egg wash, then sprinkle with the Pearl sugar.
Place the coated buns in the oven and bake for 15-20 minutes.
You can make a sugar glaze and coat the buns after they are baked, but using the egg wash works fine.
Once browned remove them and place them on a wire rack.
Serve them mildly warm or at room temperature.