The yeast is stirred into the lukewarm water.

Mix whisky flour, wheat flour, sugar and salt.

Add the flour mixture + the two eggs to the water.  Knead it well together (about 5 minutes in piping at speed 2).

Then add the soft butter and knead for 5-6 minutes until the butter is completely worked into the dough and it becomes glossy and smooth. The dough is still reasonably sticky.

Then leave the dough to rise for about 2 hours on the kitchen table with a damp whisper over.

When the raising time has passed you shape 12 – 16 buns depending on how big you want them – remember they should raise again, to double the size.

Place the buns on a baking sheet with baking paper, cover them again with a damp whisper and let them rise about 1.5 hours at room temperature.

Brush the buns with beaten egg and sprinkle with piping or sesame seeds.

Bake them 15 minutes at 220C hot air.

Allow the buns to cool on a rack so that they do not get too soft at the bottom.