Fluffy Hokkaido Milk Buns

Whisk together 100 ml of milk and 20 g of flour until smooth. Heat over medium heat for 3 minutes.

Mix the yeast with the remaining warm milk and 2 tbsp of sugar. Let sit for 15 minutes.

Add salt to the sifted flour. Pour in the room-temperature egg, the milk-yeast mixture, and the cooled flour paste.

Knead the dough and add 1 tbsp of butter. Knead until smooth. Let the dough rise for 1.5 hours.

Add melted butter to the cinnamon and sugar mixture.

Turn out the dough, punch it down, and flatten it into a thick disc. Divide into 8 portions and roll them into balls.

Roll each dough ball into an oval. Brush the piece with the butter, sugar, and cinnamon mixture.

Place the buns on parchment paper and let them rise in a warm spot for another hour.