Honeycomb bun with cream cheese filling ,topped with roasted sesame seeds and ginger honey glaze

Directions

Direction for honey glaze

1Combine all the ingredients and boil it well. Reduce the flame and let it simmer for 3-4 minutes . Turn off the heat and let it cool .

2Roast the sesame seeds lightly and keep it aside .

Direction for the dough

1Sift flour, baking powder and salt .

2In another bowl mix milk, yeast, sugar and curd.

3Mix the wet and dry ingredients together .

4Knead well for 3-4 minutes and add oil . The dough will be slightly sticky. Do not add extra flour.

5Knead well for another 6 minutes .The dough should be shiny and elastic .

6Shape the dough into a ball and apply oil .Transfer it into a well oiled bowl ,cover it with cling film and wait for the first rise .

7Let the dough double in size .

8Punch the dough gently and knead for a minute or two .

9Divide the dough into 25 equal pieces . Each piece weigh around 15gms .

10Shape it into balls and flatten a bit with your finger .

11Fill it with 1/4 tsp of cream cheese . Shape it into balls .

12Line a 8" cake tin with parchment sheet .

13Place the buns close to each other .

14Egg wash or apply milk .Sprinkle the roasted sesame seeds and wait for the second rise .

15Meanwhile pre heat the oven at 180 degree C for 10 minutes with top and bottom rods on . Cover the tin with aluminum foil and place it in the oven . Bake for 20 minutes .Take the tin out and remove the aluminum foil and egg wash or apply milk. Place it back in the oven and bake for another 10 minutes .

17Pour the honey syrup over the buns while it is still warm .I used only 4 tbsp of the syrup as I preferred mildly sweet buns.

18Cover it with aluminum foil and keep it for 10 minutes .

19Remove the foil and serve it warm..