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Bread
Filling
Egg Wash
Topping
Start by making the tangzhong. Combine the water and the 30g of strong flour in a pan and heat whilst whisking until it thickens. Cool slightly.
Transfer the hot tangzhong to the bowl of your stand mixer. Add milk, egg, gochujang, sesame oil, flour, sugar, yeast, and paprika. Mix on low until a rough dough ball forms (2-3 minutes) then add salt and mix 1 minute.
With mixer on medium, add butter one teaspoon at a time, allowing each bit to fully incorporate.
Transfer to a lightly greased container and leave to proof until the dough has doubled in size.
Tip the dough out onto a floured surface and roll out to a 14”x14” square.
Make the gochujang butter and spread a very thin layer evenly over the dough, leaving 1 inch uncovered on the side nearest you.
Evenly sprinkle the cheeses over followed by the spring onions, again leaving about 1 inch naked on the side closest to you.
Press the naked strip of dough down and roll the dough up, starting on the side furthest away.
Cut the ends off and cut the log into 1.5” slices.
Arrange in your baking sheet, leaving a 1.5cm gap between each bun.
Leave to prove for at least an hour.
Pre-heat the oven to 180°C(fan)/360°F.
Brush the tops of the buns with egg wash and bake for 20-25 minutes until golden brown.
While they’re in the oven, prepare the toppings by mixing the soy and honey and melting the butter.
As soon as the swirls come out of the oven, brush with the honey mixture, followed by the butter.
Sprinkle with sesame seeds and enjoy!