Place the pan over a low-medium heat and stir until thickened to a pudding-like consistency.

Spoon into a small bowl and close cover with cling film, which means the wrap should touch the surface of the paste.

Place in the fridge until cool.

Put the milk in a pan and warm gently until it just starts to steam but not boil.

When the milk is cool enough, add the sugar, salt, egg and the tangzhong paste you made earlier and whisk together.

In a large bowl, add the flour and yeast and stir together.

Pour into the liquid from the jug and mix with a wooden spoon to give a shaggy dough.

Tip the dough onto a lightly floured surface and knead for about 10 minutes.

If the dough is difficult to work with at first, you can turn the bowl upside down over it and leave it to rest for 10 minutes before kneading. This will allow the flour to absorb more of the liquid, making it easier to work with.

When the dough is smooth and springy, form it into a ball.

Clean and lightly oil your bowl, place the dough in it, cover and leave in a warm place to rise for 1-1.5 hours or until doubled in size. As this is an enriched dough, it will probably take longer to rise than a simple yeast, flour and water dough.

When the dough has doubled in size, knock it back by pushing your fist into the bowl, then turnout onto a lightly floured surface and knead lightly just to work out the larger air bubbles.

Weigh the dough so that you can equally divide it into 9 pieces. The weight may vary slightly, but my dough weighed 675 g (23.8 oz), meaning each piece weighed 75 g (2.65 oz) each.

Shape each piece into a ball by flattening into a circle, then folding from the edges to the middle, then flip over and tuck the dough underneath a few times to create a tight surface.

Cover the balls with a damp tea towel and allow to rest for 10 minutes.

You’ll now wrap the dough around the chocolate eggs. To do this, take a balls of dough, flatten it to a disc, place an egg in the centre and then bring the dough up and around it, pinch to seal. Place each roll pinched side down on a lined tray, well spaced.

Cover with lightly oiled plastic wrap and leave to prove in a warm place for about 45 minutes or until doubled in size.

You can test if the dough is fully risen by poking the tip of your finger into an inconspicuous spot. If it doesn’t spring back, the dough is ready.

Brush the beaten egg on top of the buns just before baking.

Scatter with peal sugar.

Bake for 20 minutes until golden brown. If it looks like it's browning too much on top, cover loosely with foil.

Transfer to a rack and leave to cool completely.