In a stand mixer with dough hook attachment, add cream, milk, egg, castor sugar, flour, yeast and salt. Turn on the mixer and knead for 15 minutes or so, stopping the mixer every so often, squashing the dough together. After this time, the dough should pull away from the sides. If it’s too sticky add a little extra flour one tablespoon at a time and continue kneading until it does pull away.

Cover the dough with a damp towel, place in a warm spot and allow to rise until it’s doubled in size (1-2 hours).

Once dough has doubled in size, knead it again on a low setting for 5 minutes to remove air bubbles. Flour your surface and turn out dough on top of it. Divide into 12 equal pieces. Flatten each ball into a round disc. Using the base of a cup or glass, press into the centre to create a well for the filling.

To make the filling, combine corn, spring onion, cheese, mayonnaise and sugar. Scoop a generous spoonful of filling into the centre of each bun and top with extra mozzarella cheese. Cover buns with a damp tea towel again and allow to proof for the final time, for 20-30 minutes.

Preheat oven to 175ºC. Whisk egg lightly to make an egg wash. Brush around the edges of each bun.

Bake in the oven for 20-22 minutes, or until bread is golden. Stir together sugar and hot water until it dissolved and then brush this gently on each bun to give it sweetness and shine.