Ingredients

• Dough: 3/4 cup lukewarm plain unsweetened soy milk; 2 1/4 tsp active dry yeast; 1/3 cup sugar; 3 cups bread flour (360 g); 3/4 tsp salt; 1 large egg; 4 tbsp softened butter
• Topping: 4 tbsp softened butter; 1/2 cup powdered sugar (60 g); 1 egg yolk; 1 cup all-purpose flour (120 g); up to 1 tbsp soy milk if needed
• 1 tsp neutral oil, for the bowl

Method

1. Mix yeast into lukewarm milk with a teaspoon of dough sugar. Stand 5 to 10 minutes until foamy. Add remaining dough ingredients except butter, knead, then incorporate butter and continue until elastic.
2. Rise covered in an oiled bowl until doubled, about 60 to 90 minutes.
3. Mix topping butter, powdered sugar and yolk, then fold in topping flour. Add a little of the reserved milk only if too crumbly. Chill until workable.
4. Divide dough into eight balls on a lined tray. Cover and proof 40 to 60 minutes until puffy.
5. Divide topping into eight discs between paper sheets. Lay gently over buns and score a shallow grid without cutting the dough.
6. Bake at 350°F for 18 to 24 minutes until the topping is golden and bread is cooked through. Cool briefly on a rack.