Heat milk and butter until melted and cool to 45°C.
Mix flour, salt, sugar, and yeast in a bowl.
Beat the egg into the milk and gradually mix into the flour to form a dough.
Knead the dough for five minutes using a dough hook.
Cover and let the dough rise until doubled in size for approximately one hour.
Combine sugar, lard, and cinnamon to form a soft paste.
Preheat the oven to 200°C and prepare lined chef rings on baking trays.
Divide dough into 10 pieces and roll each into a 14cm circle.
Brush with lard paste, fold into hexagons, re-roll, and rest for 10 minutes.
Apply more paste and fruit, fold again, and place in rings to rise for 40 minutes.
Brush with milk and bake for 20 minutes until golden-brown.
Rest for 15 minutes then sprinkle with cinnamon sugar.