Method

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1. 1Make the doughIn the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, salt and yeast. You can make this dough by hand if you don't have a mixer or you prefer to work the dough yourself.Add the lukewarm water and the melted, cooled butter. Make sure the water is warm but not hot. The same goes for the butter. We don’t want anything too hot going into the dough because it can affect the yeast.If using a stand mixer, mix on low speed for about 5 minutes, then increase to medium-low and continue mixing for approximately 15 minutes. You want to develop the gluten and end up with a smooth, soft and uniform dough that doesn’t stick to the sides of the bowl.If making it by hand, bring everything together and knead the dough for 15 to 20 minutes. You need to work the dough enough to develop the gluten. It is a beautiful dough to work with - soft and smooth, not overly sticky and not difficult to knead. You are looking for a dough that feels soft, elastic and uniform and doesn’t stick to your hands.Transfer the dough to a lightly greased bowl, cover with a tea towel or cling wrap and place somewhere warm. Let it prove for 20 to 25 minutes.It doesn’t need to completely double in size at this stage. You just want it to become soft and puffy.
2. 2While the dough is provingPrepare the egg wash: In a small bowl, combine the egg yolk with the milk or thickened cream. Whisk until well incorporated and set aside.Prepare the filling: If your ham isn’t already diced, cut it into very small pieces. Grate the cheese if needed, then combine the ham and cheese in a bowl and set aside.Prepare the sugar syrup: If you’re using sugar cane, grate it into a small saucepan and add an equal amount of water. Place over medium heat and stir until the sugar cane has completely dissolved and the mixture becomes a syrup. If using sugar instead, simply combine equal parts sugar and water in a small saucepan. Bring to a boil, then remove from the heat and set aside until the buns are ready. Set aside until the buns are ready.
3. 3Shape & fillDivide the dough into 10 equal portions, approximately 85g each, then roll each portion gently against the bench with the palm of your hand to create a little tension on the surface, ending with a smooth, round sphere.For filled buns, such as ham and cheese cachitos, use a rolling pin to flatten each ball into an oval, approximately 2-3mm thick. Place around ¼ cup of filling towards one end, then roll the dough over the filling and seal the edges firmly to prevent the filling from escaping during baking.For a decorative finish, use a pastry cutter or sharp knife to cut strips into the dough, then braid or shape them however you like. I share different shaping and braiding ideas on my Instagram, so head over there for more inspiration (there's a link at the bottom of this recipe).Place the shaped buns on a baking tray lined with baking paper, leaving a little space between them as they will grow. Cover with a tea towel or cling wrap and leave to prove for 40 minutes to 1 hour, depending on the temperature of your kitchen. They should be beautifully puffy before baking.
4. 4BakeOnce the buns have puffed up, gently whisk the prepared egg wash again, then brush it over the tops.If you want that really beautiful, even finish, you can spray the egg wash instead of brushing it. I love doing this because it gives you a gorgeous even shine without those little brush marks.Bake in a preheated 180°C oven for 20 to 25 minutes, or until beautifully golden.If you’re baking a full tray, I like to rotate the tray when there are about 10 minutes left. This helps the buns bake evenly.