Please note that I have included two methods below for Conventional (bread machine) or Thermomix so do take note of the sub-headings.

Yogurt Buns - CONVENTIONAL

• Place all ingredients from (A) into mixing bowl and mix together until well combined. If using a bread machine, select the "dough" mode, let knead for 3-4 minutes, then stop the machine. Let rest for at least 15-20mins to autolyse. Refer to notes regarding autolyse.
• Mix yeast with room temp water, and add into dough mixture and knead using dough hook attachment for 2-3 minutes. If using bread machine, restart the "dough" mode, knead for 3 minutes.
• Add salt, knead for a further 2 minutes.
• Add butter and knead on stand mixer for 12-15 minutes until achieve window pane. For bread machine users, add butter and let kneading cycle complete.
• Dough should look smooth 10 minutes into kneading cycle. If wet and sticky, add 1 tbsp flour at a time.
• Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins). Whilst dough is proving, prepare almond cream.

Yogurt Buns - THERMOMIX

• Place all ingredients from (A) into mixing bowl – mix for 40secs/Sp3. Let rest for at least 15-20 minutes to autolyse. Refer to notes regarding autolyse.
• Mix yeast with room temp water, and add into dough mixture then knead for 1 min. Add salt and knead 30secs. Lastly, add butter and knead for 4mins.
• Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins). Whilst dough is proving, clean and dry bowl then proceed to prepare almond cream.

Almond Cream Filling

• CONVENTIONAL: Using a hand mixer or whisk, mix butter and sugar until well combined. Add egg, and mix until well integrated. Sift in almond flour and mix to combine.
• THERMOMIX: If you do not have ground almond, you may use blanched and peeled whole almonds. Place almonds into the TM bowl and mill 10sec/Spd8. Scrape down sides and base with spatula. If using ground almonds, weigh into bowl and add butter and sugar, mix 10sec/Spd6 then scrape down sides of bowl. Add egg and mix 10 sec/Spd6. 
• Spoon into piping bag, and store in refrigerator to set. You may skip this step and opt to spoon in filling later, but ensure to cover top of bowl.

Dough Shaping

• When dough has doubled in size approximately 45-60 minutes later, punch down dough to deflate.
• Divide dough into 8 equal portions (approx 49-50g each) and pre-shape into round balls.
• Leave the dough to bench rest for 15-20 minutes.
• Retrieve your almond cream from the refrigerator and snip off the tip if using piping bag.
• To fill buns, flatten dough with greased rolling pin - like a pancake. Pipe in 1-1½ tbsp of almond cream. To encase filling, pull up the sides to the center and pinch to seal.
• Placing seam side down, perform the chafing action by applying a light, downwards pressure to the sides, whilst you simultaneously rotate the dough in a steady circular motion. Continue until dough is formed into a smooth, even round ball. Repeat for all dough.
• Grease an 8” round cake tin, and place the dough balls around the pan in a circular pattern.
• Let proof for approximately 35-40mins. I usually heat up a cup of water in the microwave for 60 seconds then proceed to leave dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.

Soboro Topping

• CONVENTIONAL: Whisk butter and peanut together until smooth. Add sugar and mix to combine. Add corn syrup and mix until just incorporated. Sift in all-purpose plain flour with baking powder, and mix until dough starts to clump up. Using your hands, press and rub mixture between your fingers. Add milk powder and rub in with fingertips to form crumbly bits of various sizes.
• THERMOMIX: Ensure bowl is clean and dry. Add dry ingredients (flour, baking powder, milk powder, sugar) followed by butter, peanut butter and corn syrup if using. Process for 10-15sec/Spd5 until mixture resembles wet sand. Be careful not to over mix or it will turn into pastry.
• Cover and set aside at room temperature.

Topping & Baking

• After dough has doubled in size, brush egg whites on the dough surface.
• Sprinkle generously with soboro topping, then bake at 180°C for 15-20mins until golden brown.
• Remove from tin and let cool slightly on wire rack for 5-10 minutes. These buns are best served warm! If you wish to store bread, ensure to allow buns to completely cool down before storing in air tight container for up to 2-3 days.