Sprinkle the yeast on the milk and sitr through. Then let it sit for 5 minutes until it becomes frothy. If it does not froth, try another time. If it does not froth the second time, discard the yeast and buy another batch.

Put in the ingredients in this order: egg, sugar, bread flour.

Knead for 2 minutes.

Now add plain flour and salt. Knead for another 3 minutes.

Add the butter and knead until incorporated, smooth and pass the window pane test.

Divide dough into 40g each.

Wrap 1/2 to 3/4 teaspoon of peanut butter or jam into each dough.

Roll out to an oval then fold lengthwise.

Make an incision and then open up the dough into a long line.

Twist this dough into a rope and then make a circle.

Put them into cup cake tins, cover with cling wrap to ensure the dough won't dry out.. Let it raise to about 3/4 full (Mine took 30 minutes under indirect sun)

Brush the top with a thin layer of beaten egg.

Top with the chopped nuts if using.

Bake for 10 minutes at 200°C or until the sides and bottom of the buns are 2/3 golden brown.

Top with icing sugar if using.

Remember to keep these in air tight containers or sealed bags when cooled.