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).

Meanwhile, prepare spring onion filling by combining all ingredients in a bowl.

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 pieces. Roll each ball into a flat rectangle, add in a teaspoon or two of the spring onions mixture and then roll into a sausage shape. Finish by twisting and then fold around itself to make knot.

Place all balls of dough on to a lined baking tray. Cover again with a damp towel an allow to proof for one hour.

Preheat oven to 175ºC. Whisk egg lightly and brush on top of each bun. Divide remaining spring onion mixture on the top of each bun and sprinkle with toasted sesame seeds. Bake for 23-25 minutes until buns are golden on top.