In the mixer bowl, combine yeast, sugar, and warm water.
Let it rest for 10 minutes, until yeast foams.

Add milk and egg, then the rest of the ingredients all at once.
Knead using the dough hook for 10 minutes.

Oil a large bowl, place the dough in it, and cover with plastic wrap.
Let it rise for 1-1.5 hours or until the dough has doubled in size.

Punch down the dough, then turn it out onto a floured surface.
Divide into 8 equal portions.
Roll each portion into a 10″ (25cm) long rope.
Connect the ends to form a ring.
Place the rings on a baking sheet lined with parchment paper or a silicone mat.
Cover with a damp towel and let rise for 45 minutes or until they have doubled in size.

Preheat oven to 350°F (180°C).
Whisk the egg and milk, then brush the rings with the mixture.
Bake for 18-20 minutes.