Combine flour, salt and eggs in the bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture.
Mix on low speed for about 5 minutes.
Scrape down the sides of the bowl and then knead at medium speed for about 8-10 minutes. Your dough should be smooth and elastic at this stage.
In another bowl, mix the butter and sugar well.
Add a few pieces to the dough, then with the mixer running low, add the rest, one piece at a time.
When all the butter is incorporated, increase the speed and knead for 6-8 minutes till the dough is smooth and shiny, and comes away from the bowl.
Remove the dough hook. Cover the bowl with a kitchen towel or cling wrap. Leave it to rise for 2 hours or until the dough doubles in volume.
Knock the dough back by flipping it over a couple of times. Cover the bowl and refrigerate for a few hours - not more than 24 hours though.
Once the dough has chilled, take it out on a floured surface. Roll into a rectangle, roughly 18" by 12", 1/4" thick.
Spread the marmalade on the top half of the rectangle, lengthways. Fold the bottom half over the marmalade.
Cut 2 cm strips and start twisting and stretching the ends. It will be a little messy because of all the jam. Form the twisted strip into a bunt.Tuck the hanging end under and lay on a lined baking tray.
Cover with kitchen towel again and let rise for 30 -40 mins. Preheat oven to 180C.
Brush the eggwash over the puffed rolls, sprinkle over the pearl sugar and bake for 20-25 mins or until quite golden brown on top.
Recipe adapted from Michel Roux's Pastry Savoury & Sweet.