Sieve the flour

Dissolve the yeast in half the milk and add enough of the flour to make a thick batter cover with a cling film and place in the prover to ferment

Rub the butter into the rest of the flour

Beat the eggs and add salt and sugar

When the butter has fermented add to the flour together with the liquid

Mix slowly for 5 minutes to form a soft dough

Place in a lightly oiled bowl cover with cling film and prove for 1 hour at 26 degrees

Bake at 200 degrees for 15-20 minutes

Brush with bun wash as as soon as they come out of the oven