In a large bowl, combine fresh yeast, sugar, and warm water. Stir and let the mixture sit for 10–15 minutes until bubbly and foamy.

Add the egg, a pinch of salt, and softened butter to the yeast mixture. Mix to combine.

Gradually add the flour, one cup at a time, mixing until a dough forms.

Knead the dough for about 8–10 minutes until smooth and elastic.

Cover the bowl with cling film or a damp cloth and let the dough rise for 2 hours in a warm place, until doubled in size.

Once risen, punch down the dough and shape into 8–10 equal-sized buns.

Place the buns on a lined baking tray. Cover and let rise again for 30 minutes.

Preheat the oven to 190°C (375°F) during the second rise.

Brush buns with eggwash and bake for 25 minutes.

Remove from the oven, brush again with eggwash, and return to bake for another 5 minutes at 230°C (450°F) for a golden finish.

Let cool slightly before serving.