In a bowl of a stand mixer, mix the milk and yeast together and let it sit aside for 10 minutes.

Add the eggs and mix together until well combined. Add the flour, brown sugar, cinnamon, and salt to the mixer fitted with a dough hook. Mix on medium speed for 3 minutes. Add the diced butter a bit at a time on medium speed. Mix on medium speed for 5 minutes. Let it rest for 5 minutes.

On a lightly floured surface, knead the raisins, pine nuts, and apples into the dough into well incorporated. If the dough feels too dry, add a tablespoon of milk and if it feels to wet, add a dusting of flour. Place the dough into a lightly greased bowl and cover. Set aside to let it double in size for about 1 - 1 1/2 hours.

Line a baking sheet with piece of parchment and set aside. Place the dough on a lightly floured surface and divide it into 8 equal pieces. It want it larger or smaller, divide your dough accordingly.

Roll out each piece of dough into a 12" long rope. Wrap the dough around your fingers to make a knot. Your two ends should be about 2" long. Take the right end of the rope and wrap it down and around the circle. Take the end on the left and wrap it over and around. Firmly, press the ends together and squeeze the knot together to create a round shape. Repeat this with the rest of the dough.

Place the knots on the prepared baking sheet and cover with a towel or plastic wrap. Place it in a warm area for approximately 45 minutes to 1 hour.

Preheat the oven to 375F, approximately 20 minutes before the buns are done proofing. Whisk together the egg and water until combined. Brush the tops of the buns with the egg wash.

Bake for 15 minutes or until golden brown and cooked through. Cool before serving.