Braided Egg Bun

To prepare buns, in the bowl of your standing mixer, add milk and yeast. Let the mixture sit for 10 minutes, or until you see foam at the top.

Add the remaining buns ingredients (everything except sesame seeds) and mix with a hook attachment until the dough comes together, about 5 minutes.

Place the dough in a lightly oiled large bowl. Cover the bowl with a lightly damp tea towel and let the dough rise in a warm place for 2 hours.

Gently punch to deflate the dough, cover it and let it rise again for an hour.

Move the dough to a lightly floured surface. Divide the dough into four to six long pieces. Cut each piece of dough in half and roll out each half into a thin rope. Place one rope of dough over the second, creating a cross. Bring the ends of the vertical rope over the horizontal rope, crossing over completely. Repeat this with the horizontal rope and continue crossing the ropes over until you reach the ends of the dough, creating a braid effect. Tuck in the end pieces and place the bun on a parchment-lined baking tray. Repeat with all of the pieces of dough.

Let the buns sit in a warm, dry place for another 30 minutes.

Preheat oven to 350 F. Mix the egg yolk and milk in a small bowl to create an egg wash. Lightly brush the egg wash over the buns.

Sprinkle sesame seeds on each bun, and bake for 30 minutes, until golden brown on top.