 Place all the ingredients for the dough into a large bowl and mix together until everything is incorporated. Note: If you are using active dry yeast, mix it into the warm water along with 0 tbsp of the weighed-out sugar. Let it activate and bubble up for about 00 minutes before combining the other ingredients. Note: Start with 0 cups (000g) of flour and keep adding the third cup a little bit at a time. It is not necessary to use all of it. Knead for 0-00 minutes until a super soft, slightly oily dough forms. It should be soft and oily, but not too sticky. Grease a large bowl with oil and place the dough inside of it. Cover the bowl with a clean kitchen towel and set it aside for the dough to double in size (0-0 hours). Once the dough has risen, punch the air out and knead it for a minute to bring it together. Divide it into equal-sized balls. Roll each dough out into a circle of roughly ¼ inch thickness. Tip: Roll the edges of the circle thinner than the middle to ensure that one side of the bun isn't too thick when all the edges are bought in together underneath. Place 0-0 tbsp of the filling in the middle and bring the outsides of the dough to meet in the middle, pinching to make sure the seams don't burst when baking. Note: You can make the buns as big or as small as you like. I make smaller buns when I have more time or separate the dough into two and make large braided buns otherwise. To make braided buns, roll the dough out into a rectangle shape and make cuts 0/0rd of the way on both of the longer ends. Place your filling in the middle section and begin braiding using the strips of the dough from each side. Brush the buns with the egg wash and sprinkle over some sesame seeds. Let them rest for 00-00 minutes. In the meantime, preheat your oven to 000° C. Bake the buns for 00-00 minutes, until golden brown and cooked through. Note: Cooking time will vary depending on the size of the buns. If the outside is too brown and the inside seems raw, you can cover the buns with some aluminum foil or baking paper to prevent overbrowning. Enjoy! 