Give a little bit of the flour into a bowl and add the water, milk, sugar and yeast.

Mix it all togehter and let the yeast activate for roughly 10 minutes.

Add the rest of the flour, the egg, the butter and the salt into the bowl and mix it to a dough.

Don't get frustrated if the dough is super sticky and most important: Don't add additional flour. Keep working the dough, scratch it off the kitchen counter over and over again. Once it's worked enough the flour will absorb the butter and it will get firm again.

Let the dough sit for at least 2 hours at a warm place.

Once the dough is fluffy, kneed it again and start to work on your pastry creation. Whatever you choose to bake, let it sit again for roughly one hour, so that even your single pastries get as fluffy as we want them.

For buns: Form 6 buns out of the batch of dough and let them sit on the baking tray for another 60 minutes. Then add the eggwash and toppings. Bake at 170°C in a ventilator oven for 12 minutes. Let them cool down for at least 30 minutes before using. They stay fresh for at least 6 hours.