- TANGZHONG (DOUGH PASTE): In a small saucepan, whisk the milk, water and flour; cook, stirring, until the mixture forms a thick paste. Remove from the heat.
- BUNS: Combine warm milk, sugar and yeast in a stand mixer bowl. Let stand for 5 minutes (it should begin to froth lightly). Add the flour, salt and dough paste; run mixer with the dough hook on medium speed for 10 minutes. Add the egg, followed by the yolk and mix until a uniform dough forms. With the mixer running, add the butter, 1 tablespoon at a time at 45 second intervals. Continue to mix for 5 minutes or until everything comes together. Cover bowl with a damp clean towel or plastic wrap let rise in a warm spot for 1 hour or until doubled in size.
- FILLING: Meanwhile, mix the walnuts and feta cheese until well combined.
- Punch the dough down and cut into 12 equal pieces. Take one piece, roll into a tight ball then press down on a work surface to flatten slightly. Place 1 1/2 tablespoons filling in the center; pinch in the sides to enclose filling and roll into a tight ball again. Repeat with remaining dough and filling to make 12 buns.
- Place buns, 2-inches apart, on a parchment paper-lined baking sheet. Cover loosely with plastic wrap or a second inverted baking sheet to create a dome. Proof buns at room temperature for 2 hours, or until doubled in volume.
- Preheat oven to 425F.
- COATING: Whisk the egg and milk to make an egg wash and gently brush over the tops of the buns. Sprinkle each bun with 2 to 3 teaspoons Everything Bagel seasoning. Bake buns for 12 to 15 minutes until golden brown and cooked through. Cool slightly before serving, best served warm.
Tips
Buns can be wrapped tightly and reserved in refrigerator for up to 3 days or frozen for up to 3 months. Warm gently before serving.
Allergen Information: Walnuts, Gluten, Dairy
