Procedure:

In a pan mix together milk and flour and heat it.

The custard will start thickening.

Whisk until it is lump free and thick.

Remove from flame and transfer it immediately to a bowl.

Cover with cling film and make sure that the film touches the top of the custard. This will help with avoiding skin formation.

Allow it to cool completely.

In a bowl mix all the dough ingredients along with the cooled tangzong and bring it together into a soft dough.

Knead it on counter for 10 minutes until smooth and elastic.

Place in an oiled bowl and cover with cling film and allow it to double in volume. The time taken may vary from 45 - 70 minutes depending upon the temperature of the place you live.

Transfer dough back to counter, press it and roll it into a thin rectangle.

Apply butter, sprinkle sugar and cinnamon and roll ti from the longest side of the rectangle into a tight log.

Preheat oven to 200C.

Slice the log into triangles.

Grase a 8" round spring form tin.

Place the triangles inside the tin.

Cover with cling film and set aside for 15 minutes.

Now bake the bread for 15 - 20 minutes until the top is golden.

Remove the outer ring and let it cool.

Once warm enough to handle, transfer to a serving plate and serve immediately.