Make the dough

1. Warm the milk for 30 seconds in the microwave.
2. Place the flour, caster sugar, salt, yeast and milk powder in the mixer bowl of a stand mixer. Mix well and create a well in the centre. Pour in the warm milk.
3. Start kneading the dough with a dough hook attachment at medium speed until a rough dough forms.
4. When the dough comes together, add in the softened butter, a little at a time.
5. Continue to knead the dough for a further 5 to 8 minutes until the dough starts to pull away from the bowl.  Stop the mixer to check if  it passes the windowpane test. This involves taking a small piece of dough and gently stretching it until it is thin enough to see light through it, without it tearing.
6. Transfer the dough to an oiled bowl and cover it with cling film. Place it in a warm place for the first proof until it doubles in size. It should take between 1 and 3 hours.
7. Remove the cling film, sprinkle some flour on top of the proofed dough. Knock out the air and transfer it to a lightly flour-dusted surface. Knead the dough for around 1-2 minutes.
8. Weigh the dough and divide it into 6 equal pieces using a kitchen scale, total weight 396 g,  around 66 g each.
9. Shape each dough into a ball and place it on a lined baking pan, 2” apart.
10. Cover with a tea towel for the second proof until they almost double in size. This may take between 45 minutes and 1 hour.

Make the Topping

1. Meanwhile, preheat the oven to 180°C fan.
2. Whisk the egg. Set it aside.
3. Cream the butter and the sugar in a mixing bowl, start with a spatula, then mix with a hand held mixer until pale and fluffy.
4. Continue to mix and add in the beaten egg, little by little, until they are well combined.
5. Add in the milk and continue to mix.
6. Sift in the flour and salt into the mixture and continue to mix until everything is just combined.  
7. Use a spatula to scrape down the sides and the bottom of the bowl to make sure everything is well incorporated.
8. Transfer the batter into a piping bag and secure with a rubber band or clip. If you’re not ready to use it, place the bag in the fridge until needed.

Bake the buns

1. Uncover the proofed buns. Cut a hole at the top of the piping bag. (see note)
2. Pipe swirls of the topping over the top of the buns until it covers around half of the buns,  trying not to leave gaps.
3. Bake the buns in the preheated oven for 14- 18  minutes, or until the tops turn golden brown.
4. Remove from the oven and cool for 5 minutes before transferring onto a wire rack.
5. Enjoy while still warm – absolutely delicious!