Gather all the dry ingredients and place them into a spiral mixer.
Mix on low speed for 4 minutes and high speed for 6 minutes, or until the dough is smooth and well-developed.
Shaping
Transfer the dough onto a lightly floured surface.
Divide the dough into equal portions of 50g each.
Round each piece into a smooth ball.
Gently flatten each piece and place a cube of butter in the center.
Wrap the dough around the butter, sealing it tightly to prevent leakage during baking.
Baking
Arrange the filled dough balls on a baking tray lined with parchment paper.
Place the tray in a proofer set to 35°C with 80% relative humidity and let the dough rise until slightly puffy.
Preheat the oven to 180°C.
Evenly apply the prepared topping batter over each dough ball before baking.
Bake for 13–15 minutes, or until golden brown.
Remove from the oven and let the buns cool on a wire rack before serving.
Watch the recipe video here.
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