Eat these for breakfast or as a snack; they’re delicious when they come out warm straight out of the oven. Making the roses are easy. I used the technique I learned from the Soframiz book by Anna Sortun, but my dough recipe is different. The rose is created by making 4 flaps that transform into petals. It’s one of the simplest techniques I’ve learned, giving spectacular results. 3 cups/420 g bread flour plus a little extra for rolling out the dough 1 cup/240 ml whole milk or 2% milk 1/4 cup/55 g unsalted butter, cubed and softened to room temperature, plus a little extra to grease the bowl 2 Tbsp sugar 1 tsp sea salt 1 large egg lightly whisked 1 1/2 tsp active dried yeast For the Filling 6 oz/170 g cream cheese, softened to room temperature 2 generous Tbsp of Lao Gan Ma chilli crisp sauce 2 to 3 scallions, ends trimmed and discarded, thinly sliced For the Topping 1 large egg, lightly whisked 3 to 4 Tbsp sesame or nigella seeds
