What to do

• Mix all ingredients (except butter) together in a mixing bowl. Knead on low speed for 3 minutes until a rough dough is formed.
• Add the butter to the dough and continue kneading at medium speed for 4 minutes until the dough becomes smooth and elastic
• Shape the dough into a round shape, then let it rise in a warm place until it doubles in size. Cover it with a wet cloth to prevent it from drying out.
  [Rising time varies with temperature, it may take around 1 hour in summer and up to 2 hours in winter.]
• While the dough is rising, let's prepare the custard. Mix all custard ingredients together in a pot, then heat over medium flame. Stir continuously.
  [The mixture may be difficult to combine initially, but it will melt and blend smoothly as it heats.]
• Continue stirring the custard until it thickens to a solid consistency, remove from heat and let it cool before using it to fill the dough.
• Check the dough after it has doubled in size by gently poking it with your finger. If a hole forms and stays without shrinking, the dough is ready.
• Gently press the dough to release any air bubbles. Divide it into 12 equal portions (about 55g each), shape each portion into a round ball, and let them rest for 15 minutes.
• Flatten each dough portion and place a spoonful of the cooled custard in the center. Fold the dough around the custard to encase it completely.
• Let the formed dough proof for at least 30 minutes. It should increase by at least 80% in size (ideally, it should double).
  [Proofing time also depends on the weather. In summer, it may take 30 minutes, while in winter, it could be up to 1 hour.]
• Brush the tops of the dough with milk to give them a glossy finish after baking. Preheat the oven to 240°C (464°F) for 3 minutes, then bake at 180°C (356°F) for 20 minutes.
  [Ovens vary, so adjust the time and temperature as needed to get the best results.]