Once the dough has proofed, weigh it and divide it into 6 equal portions. Flatten each one and then fold the edges towards the centre to form a parcel. Flip it around and make it spin, pushing it down slightly against the surface to close the place where the dough meets at the back.
Go back to the first portion you shaped and use a rolling pin to flatten it, but only do it lengthwise.
With a knife or dough scraper, make a mark at the middle of the dough, dividing the top from the bottom without actually cutting it.
On the bottom half make several cuts, close to each other to make strings.
Spread around 1/6th of the filling on the half that has no strings. Fold the edges in to contain the filling.
Roll the portion of dough starting from the half with filling and finishing with the half with the strings. Repeat these steps with all the portions.
Place the rolls in a 25cm/10 inches round pan. If it's not non-stick, line it first with baking paper at the bottom and grease the sides. Start by placing two rolls on either side of the pan and then the rest in between these two so that it's symmetrical. You'll have to squeeze them a bit to fit them all in. IMPORTANT: make sure that the part where the strings finish goes under and against the back of the pan. It's because it unravels a bit as it bakes and you don't want the filling to come pouring out.
Let the bread proof for 1 hour in a warm spot or until it doubles in size.
Bake in a preheated oven at 180°C/350°F for 30-40 minutes or until golden.