How to make Cemitas buns

Ingredients:

• 350 g (2.5 cups) premium flour
• 250 ml heavy cream
• 3 eggs, divided
• 1 teaspoon of instant yeast
• 1.5 tsp coarse salt (or 3/4 tsp table salt)
• 3 tablespoons of sugar
• 0.5 cup sesame seeds
• Coarse sea salt

Preparation:

1. In the bowl of a food processor, combine the flour, cream, 2 eggs, yeast, salt, and sugar. Knead the dough until it forms a ball on the blade, about 45 seconds. The dough will be very sticky. Alternatively, mix the dough in the bowl of a stand mixer fitted with the paddle attachment, adding the ingredients at medium speed and mixing until the dough comes together.
2. Place the dough in a large bowl, cover tightly with cling film and let rise at room temperature for 4 hours until it rises to about 1.5 times its original volume.
3. Lightly dust the dough with flour and turn it out onto a floured work surface. Form it into a large ball, then use a bench scraper or sharp knife to cut it into 6 equal pieces. Dust your hands with flour and shape each piece into a ball. Transfer the dough, seam-side down, to a parchment-lined baking sheet. Cover with plastic wrap, then cover with a kitchen towel, and let rise at room temperature for 1 hour.
4. Meanwhile, position the oven rack on the middle shelf and preheat the oven to 230°C (430°F). Before baking, beat the remaining egg with 1 tablespoon of water. Brush the top of each bun evenly with the egg mixture. Sprinkle generously with sesame seeds and a pinch of coarse salt.
5. Bake until golden brown, about 12 to 15 minutes. Remove from the oven, transfer the buns to a wire rack, and let them cool completely before serving. Buns can be stored in a plastic or paper bag in the refrigerator for up to 1 week. Before serving, reheat in a warm oven or toaster.