Prepare Tangzhong: In a small saucepan, whisk together 30g of strong flour and water over medium heat until it thickens to a paste-like consistency, about 2-3 minutes.

Mix Dough: In a stand mixer, combine the prepared tangzhong, whole milk, egg, gochujang, sesame oil, 370g of strong flour, caster sugar, dried yeast, smoked paprika, salt, and butter. Mix on low speed until everything is well-combined.

Knead Dough: Increase the speed and knead the dough for about 10 minutes until it becomes stretchy and elastic.

First Proof: Transfer the dough to a greased container, cover with plastic wrap, and let it proof for about 1–1.5 hours.

Roll Out: Once the dough has risen, turn it out onto a floured surface and roll it into a 14”x14” square.

Fill: Spread a thin layer of gochujang paste over the dough, then sprinkle with mozzarella, mature cheddar, and spring onions.

Roll Tight: Starting from the edge closest to you, roll the dough to form a log and slice into 1.5-inch pieces.

Second Proof: Place the slices on a lined baking tray and let them rise for about 1 hour.

Preheat Oven: Preheat your oven to 180°C (360°F).

Bake: Brush the tops with an egg wash and bake for 20-25 minutes until golden brown.

Glaze: Brush them with a honey-soy mixture while still warm, then sprinkle with sesame seeds.

Serving: Let them cool slightly before serving; best enjoyed warm.