Place the milk in the saucepan and heat to 30C/86F.
Transfer into the measuring jug and whisk in the yeast and teaspoon of sugar. Leave to stand for 10 minutes to activate the yeast.
Sift the flour and ground spices into the large mixing bowl and rub in the butter until it resembles fine breadcrumbs. You can do this in a food processor if you want to save time. If you do, transfer the mixture from the processor to the large mixing bowl for the next step.
Stir in the caraway seeds and caster sugar.
Make a well in the centre of the dry ingredients and pour in the yeast and milk mixture followed by the beaten egg.
Use your hands to bring everything together to a soft, sticky dough.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes until the dough is silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to rise for 2 hours or until the dough has doubled in size.
Grease the baking sheet with butter.
Turn the dough out onto the floured work surface, knock back and shape into 6 equally sized balls. Use the palm of your hand to flatten them slightly.
Place them on the baking sheet, cover with the clean cloth and leave to rise for half an hour until risen.
Preheat the oven to 200C/400F/gas 6.
Brush the wiggs very gently with the beaten egg.
Place in the preheated oven and bake in the oven for 20 minutes or until risen and golden on the top.
During baking check to make sure the tops are not burning. If they are cover with a sheet of kitchen foil.
Remove from the oven and transfer to a cooling rack.
The wiggs should be served warm from the oven or left to cool completely, cut in half and toasted.
