Sweet Custard Buns

1/2 cup white sugar

1 cup milk

1 tbsp active dry yeast (or 1 packet)

4 cups flour

2 eggs

2 tbsp sesame oil

kosher salt

1 egg (whisked, for egg wash)

sesame seeds

4 eggs

220g (2/3 cup) condensed milk

6 tbsp flour

6 tbsp milk powder

6 tbsp butter (melted)

kosher salt

COMBINE eggs and salt, then gradually whisk in condensed milk

SIFT in flour and milk powder, then add custard mixture to a saucepan on low heat

ADD melted butter gradually to the saucepan while stirring constantly (switch to a whisk if clumps start forming)

REFRIGERATE for 30 minutes until solid

HEAT the milk to lukewarm temperature (about 45 seconds in a microwave), then combine with yeast and white sugar

PROOF the yeast for 10 minutes until bubbles appear (if no bubbles appear, the yeast is dead, and needs to be replaced)

ADD eggs, sesame oil, and a pinch of kosher salt, then stir until combined

ADD the mixture to the bowl of your stand mixer, then set the stand mixture to low and gradually add 4 cups of flour, while gradually increasing speed

REMOVE and cover with plastic wrap once the dough pulls away from the sides of the bowl

PROOF the dough in an oven with the oven light on for 2-3 hours

PUNCH a hole in the dough and form a ring, then divide into twelve equal pieces

ROLL out dough until 6 inches in diameter, rotating a 1/4 turn after each roll

ADD 1 tbsp custard to the center of the dough, and fold shut with pleats

TEAR off the top of your pleat, then flip over and tuck in the sides until a fall forms

COVER with plastic and proof for 30 minutes

BRUSH down with egg wash and finish with sesame seeds

BAKE at 350F for 20-30 minutes until golden brown