For glossy finish:
- Take the sugar, water and saffron in a pan and boil them together for around 5-6 minutes or until it is slightly thickened. Remove the pan from the heat, add the honey and mix it. Then set the syrup aside to cool down completely.
- Take yeast in a large bowl, add around ¼ cup warm water and a pinch of sugar and stir it until yeast dissolve into water. Leave it aside for around 10 minutes.
- In the meantime,the flour and milk powder.
- Now add oil, sugar, salt,milk, melted butter and egg (beat in a separate bowl before add to the mix) into the dissolved yeast and stir them to mix well.
- Now slowly add the flour to the liquid mixture and start to mix them to form a dough. Start kneading together and if needed gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Give the dough a good knead for around 8-10 minutes. The more you knead your dough the softer the buns will be. Then touch a bit of oil with your fingertips and apply all over the ball of dough. Cover the bowl with a damp cloth or plastic wrap and set aside (try to keep in a warm place) for 50-60 minutes to rise the dough to double in size.
- Brush the baking pan with oil or butter. Now punch down the dough, and break it off to tiny bits of dough. Take each piece of dough, and stretch it out with fingers, then place a small amount of cheese in the center and bring the edges together to form a ball so that the cheese is completely enclosed within the dough. Place it on the greased pan. Repeat this for all the dough and place the balls of dough in a ‘honeycomb’ pattern (see the picture below). Try to get them close to each other so that there are little spaces in between.
- Then cover the pan and set it aside for a second rise, about half an hour.
- Now brush the egg wash (beaten egg with milk) on the balls and spread the sesame seed on the top.
- Preheat your oven to 180C or 350F and put the pan in the oven to bake your buns. Bake it for about 20-25 minutes, or until the bread gets a nice and golden color on top.
- Remove your buns from the oven and pour your syrup all over the hot bread. (Must remember that the syrup needs to be cool and the bread needs to be steaming hot straight from the oven.). If you prefer less sweetness in your buns you can brush the syrup on the top instead of pouring it all over the buns.
- Now keep the buns aside to cool down and the syrup to glaze slightly .