Bring the milk almost to the boil. Stir in the sugar, salt and lard. Cool slightly.

Put the warm water and yeast into a bowl and stir to mix. Add the lukewarm milk mixture.

Add the beaten egg and most of the flour and beat until smooth.

Add the remaining flour and mix to a dough. Turn dough out onto a well-floured board and knead until smooth and elastic. Place in a greased bowl. Brush the dough with oil and cover. Leave to rise in a warm place until doubled in size (about 1 hour).

Heat the filling ingredients together in a wok for 5-6 minutes until smooth and shiny. Remove and cool. Divide the filling into 12-14 portions.

Knead the risen dough again for 2 minutes and then divide the dough into 12-14 portions. Flatten into thick circular shapes 4 inches in diameter. Place a chopstick on each circle of dough to market it in half, and then in half again. Cut along the marks to within 1/3 of the center.

Place one portion of filling in the center of the dough circle and fold the cut ends in to meet in the center, to form a rosette. Secure by pinching ends of dough together.

Place a piece of greased foil over the pinched ends and place the buns on a greased baking tray. Brush with a little milk. Bake at 375°F for 20-25 minutes.