Hokkaido Milk Buns

Whisk 100 ml of milk and 20 g of flour together, cooking over medium heat for 3 minutes.

Combine the yeast with warm milk and 2 tbsp of sugar, letting it rest for 15 minutes.

Stir salt into the sifted flour, beat in the egg, then pour in the yeast mixture and the cooled tangzhong.

Knead the dough, work in 1 tbsp of butter, and continue kneading until smooth.

Let the dough rise for 1.5 hours.

Mix the remaining sugar, cinnamon, and melted butter for the filling.

Punch down the dough, roll it out into a circle, and divide it into 8 portions.

Roll each piece into a ball, then flatten into an oval.

Spread the filling, roll up into logs, and place them on parchment paper.

Proof in a warm spot for an hour.