How to make
The 0.7 oz (20 g) of flour + 2 tsp. of sugar + 3.4 fl oz (100 ml) of milk are mixed and placed on the stove. Boil the mixture, until it thickens like a cream, for a very short time.
Leave it aside. The yeast and part of the flour are added to the other part of the milk (160 ml). Stir and leave it in a warm place, so that the yeast can activate.
After about 20 minutes, add the boiled cream, the egg and remaining flour and knead a soft dough. Add the melted butter and knead, until the dough absorbs it.
Cover it with a towel and leave it to rise for 1 hour.
The finished dough is divided into 8 equal parts. They are formed into small buns.
Each bun is rolled out into a rectangle. Grease them with the remaining butter. Sprinkle them with brown sugar and cinnamon.
Fold them lengthwise to the middle and the other side is folded over the first.
A narrower rectangle is obtained. It is rolled up like a crescent roll.
Arrange them in a tray lined with baking paper at a distance. Leave them to rise for about 20 minutes.
Spread them with the beaten egg yolk and bake the Japanese Hokkaido Buns at 360°F (180°C) until they're fully baked.
