Begin by making the yeast starter; in a small bowl, whisk together the yeast, sugar, and water and let rest for 10 minutes to get all of the yeasties going. It should double in size in that time. 

In a large bowl, combine the flour, sugar, and salt. In another smaller bowl, combine the milk, melted butter, and eggs and whisk. Add the milk combination to the flour, and finally add the yeast. Mix well and turn out onto a well floured surface. Knead the mixture into a dough, adding flour if it becomes too sticky. I kneaded mine for about 5-7 minutes, until it became springy, elastic, and smooth. It should bounce back when you push your finger into it. 

Lightly grease a bowl with vegetable or canola oil and put the dough into the bowl, covered with plastic wrap. Let it rest for about an hour, or until it has doubled in size. 

About 10 minutes before the bread is risen, make the filling by combining all of the ingredients in a small bowl. It should stick together in a paste-like consistency. 

To make the buns, preheat the oven to 375f / 190c. Punch the dough down and divide it in half in two equal pieces. Divide those pieces into 3oz measures, you should get approximately 5 pieces from each half. I went for round shaped buns in this case, and so shaped each piece into a small circle (approx 4 inches in diameter) patting down with my fingertips and using the rolling pin. 

Put 1 Tablespoon of the filling into the middle of the circle and gather up the edges, folding them over and pinching to make sure the filling is sealed in. Place the buns, approximately 1-2 inches apart and seam side down on a greased baking tray. Let the buns rest for another 20 minutes once formed.

When they are ready to go into the oven, mix up the eggwash, and brush over the buns. Sprinkle on the sesame seeds, and bake for 15-20 minutes until golden brown. 

Makes 10.