In a measuring jug add yeast. In a microwave or saucepan heat the milk until like warm. Then add 1/3 milk to the yeast along with the sugar or honey and stir. Let it sit for 5 minutes.

In a large mixing bowl add the flour and salt. Stir and then add egg, the melted butter and the yeast mixture along with the remaining lukewarm milk.

Using your hands knead the ingredients to bring it together. Once the dough forms transfer onto a clean surface area. Continue to knead the dough until very smooth. Or use an electric mixer with a dough hook attachment to bring the ingredients together. Continue to knead until the dough is smooth. Tip: if dough is too wet/sticky add a bit more flour at a time, if too dry add a bit more water at a time.

Lightly grease a mixing bowl and transfer dough. Cover with cling film or a clean tea towel. Let it sit in a warm place to prove. The dough should double in size roughly 1 hour.

Keep the unused dough covered to keep it from drying out. Take one ball, flatten into a circular shape. Make it as big or small as you like. Get the red bean ball and place in the centre. Pinch the edges to seal the red bean paste inside. Place on a lined baking tray lined with parchment paper seam side down.

Using the left over dough, pinch a small amount. Roll each piece into tapered ropes as long or short. Fold each rope in half to create an ear. Pinch the tapered ends together and tuck under the roll (face) for each ear. Repeat process 6 & 7 for the renaming balls.

Transfer onto a baking tray lined with parchment paper. Let the dough rest for another 30-40 minutes.

Preheat the oven to 180 degrees. When ready to bake egg wash each milk bread and using sesame seeds create the bunny face. Transfer place in oven. Bake for 13-15 minutes until bake to desired colour lightly or very golden brown. Once baked remove from tray and place on a wire rack. Once cooled transfer onto a serving plate and enjoy.