Sweet golden dumplings with ginger sauce

Method

1. In a mixing bowl or stand mixer fitted with a dough hook, combine all the dough ingredients apart from the butter and knead/work until they form a soft dough. Add the melted butter little by little, incorporating it well after each addition. Knead/work for about 5 minutes, then cover and leave to rise in a warm place for 1 hour.
2. Grease the round baking dish with butter. Tear off a 50g piece of dough and form into a ball. Roll it briefly in a little more melted butter and put it in the
   dish. Repeat with the rest of the dough, arranging the balls in a circular fashion with one in the middle (you should get around 12 balls in total). Cover and leave to prove in a warm place for 30 minutes until doubled in size. The balls will join together to form a tear-and-share loaf.
3. Meanwhile, heat the oven to 160°C fan/gas 4. Once the dough has doubled in size, bake for 25-30 minutes until golden brown on top. Remove from the oven and set aside while you make the sauce.
4. Put the milk in a pan and bring to a gentle simmer. In a heatproof bowl, beat the yolks with the rest of the sauce ingredients (apart from the icing sugar) to a runny consistency. Slowly pour the milk over the yolk mixture, stirring constantly, then transfer the mixture back into the pan. Simmer over a low heat, without boiling, until the sauce thickens slightly.
5. Lightly dust the warm buns with icing sugar. To serve, tear off 2 buns and put them in the centre of a plate, then pour the sauce around it.