Cheesy Corn and Spring Onion Milk Buns

In a mixing bowl, add warm milk, sugar and yeast and give it a stir to dissolve. Leave for 10 minutes till it bubbles (signifying your yeast is alive).

Add salt, egg and flour and mix with a spoon till it forms a single lump of dough. Turn out onto the counter and knead for 10-15 minutes till it is relatively smooth. Add half the softened butter (put it in the middle and stretch the surrounding dough to cover it), and knead till incorporated. Add the rest of the butter and knead till incorporated. It should look like this.

Divide the dough into 16 (I just flatten it into a disc and slice it with a knife like a pizza).

Take a piece of dough. Flatten into a circle. Sprinkle cheese and corn evenly over the dough. Lightly press into the dough. Then evenly sprinkle a tiny pinch of salt and pepper over. P. S. I wasn't happy with this amount of cheese and wish I had put more. So you might want to use more than what is pictured.

Roll up tightly into a log and pinch the seams and ends to seal. Use a knife to slice down the log lengthwise but not completely.

Twist the two ends together. Pinch the end to seal.

Bring the two ends together into a circle (the knot doesn't have to be too tight because we will be proofing it and it'll expand and fill out more) and tuck the ends underneath. Pinch to seal.

Repeat for the other 15 pieces of dough, alternating between corn and cheese, and spring onions and cheese, or just add all three.

Proof in an oven (off) with a bowl of steaming water for 30 minutes to 1 hour till almost doubled in size.

Preheat oven to 180C. Make egg wash by mixing together 1 egg yolk and 1 teaspoon of water. Brush over the buns.

Bake at 180 C for 20 minutes till golden in colour.

Chefs treat - enjoy one warm!