-
1
Add flour, yeast, sugar and salt in the mixing bowl fitted with a dough hook. Add in egg, milk, and water roux. Mix at slow speed for 1 minute until combined. Increase the speed to medium, and continue to mix for 3 minutes until the dough forms.
-
2
Add in butter mix at slow speed until incorporated. Then increase speed and knead until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from the sides of your mixing bowl, about 5 minutes.
-
3
Remove and form the dough into a smooth ball. Place it in a lightly greased bowl, covered with a plastic wrap, and leave in a warm place until dough is double in volume, about an hour. Press the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each is about 60-62 grams and round up and rest for 10 minutes at the room temperature.
-
4
Flatten each dough ball, with seam side down, and roll into a rectangle. The length of the dough should be the same as the sausage you are going to use. Now turn the seam side up, and place a sausage on the dough. Roll it up and cut into 5 equal portions, but DO NOT cut them through, leaving a thin joint between portions. Cross the first and the last joints, turn the cutting edges of 3 portions over to obtain a flower pattern. Place on a baking tray lined with a baking sheet and cover with a plastic wrapper. Leave to rise for 45-60 minutes.
-
5
To prepare the topping, mix spring onions, egg (reserve 1 tablespoon for brushing the tops) , olive oil, and black pepper in a bowl. Add the salt in just when you are ready to use it. When the buns have doubled in size, brush them with reserved egg mixture, then place some onion mixture atop. Finally sprinkle with some sesame seeds.
-
6
Bake in preheated oven at 175C/350F for 15 minutes or until golden brown. When done, turn the buns onto a wire rack and let cool completely.
