Start by making the tangzhong. Combine the water and the 30g of strong flour in a pan and heat whilst whisking until it thickens.

Transfer the hot tangzhong to the bowl of your stand mixer and weigh in the rest of the wet ingredients, followed by the flour, yeast and butter.

Mix with the dough hook attachment on low until everything is combined then turn the speed up to medium/high and mix for 10 minutes until the dough is nice and stretchy.

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.

Spread a very thin layer of gochujang paste 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 ½” 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.

Brush the baked swirls with the honey mixture, followed by the butter, and sprinkle with sesame seeds.