Peshwari Swirl Buns

Directions

1. In a small saucepan, on medium heat, combine the milk and 25g flour and mix continuously. After a few minutes of mixing, the tangzhong will thicken and have a smooth consistency.
2. Remove the saucepan from the heat and spoon the mixture into the bowl of a stand mixer. Then, using a spatula, spread the mixture along the bowl's walls to speed the cooling.
3. Add 450g of flour, caster sugar, salt, and yeast in the stand mixer bowl containing the cooled, thickened tangzhong. Ensure that the salt, caster sugar and yeast do not touch one another at this point.
4. In a jug, whisk together the eggs and oil.
5. While the mixer is on low, slowly stream in the liquid, monitoring the amount of liquid necessary. The amount of liquid may differ depending on the day and its conditions. The dough needs to come together, not be too wet but have a slight stickiness. Increase the speed of the mixer to medium; the dough must be soft and pliable and stick to the base of the mixing bowl as it kneads. Knead for 10 minutes.
6. While the mixer is on, add cube increments of 60g of butter. Allow each addition to incorporate into the dough before adding the next.
7. Knead for 10 minutes. The dough will be smooth and elastic.
8. Tear a small piece of dough and gently pull at the edges. It should form a thin membrane through which light can pass. This is known as the windowpane test. If the dough tears, knead the dough for longer until it passes the windowpane test.
9. Place the dough into a bowl greased with 1/2 a teaspoon of butter, cover with plastic wrap leave to rise for 40 minutes. Then transfer the bowl to a fridge to rest for a minimum of 4 hours and a maximum of 24 hours.
10. Melt 60g of butter in a microwave. Mix the melted butter with flaked almonds, sultanas, desiccated coconut and brown sugar.
11. Grease a 20 x 20 cm square tin with 1/2 a teaspoon of butter.
12. Knock the air out of the dough.
13. Roll the dough into a 20 x 30 cm rectangle. The dough should not require any additional flour to roll out, as the richness of the dough prevents it from sticking to the surface.
14. Gently apply the filling to the surface of the dough, leaving a 2 cm of the dough on the long edge unfilled. Using your hands to lightly push the filling into the dough to allow it to adhere
15. Roll the dough up in a tight spiral from the longest edge like a Swiss roll, then slice into nine equal-sized swirled buns.
16. Arrange the buns in the tin in a 3 x 3 pattern, cut side up, then cover with plastic wrap and leave to prove at room temperature for 1.5 to 2 hours. The buns will be touching by this point.
17. Bake in a preheated oven at 180°C for 20 minutes or until golden.
18. In a microwave-safe bowl, add 60g of butter and honey. Microwave for 20-30 seconds or until the butter has melted. Mix to combine and brush over the golden swirl buns.
19. Finely chop the coriander leaves and sprinkle over the Peshwari swirl buns before serving.