How to make corn buns step by step

• Prepare the yeast starter - add yeast and a teaspoon of sugar to warm milk - mix thoroughly, cover and set aside in a warm place for the yeast to activate.
  15 g yeast, 100 ml milk, 1 teaspoon sugar
• In a large bowl, place flour, oil, egg and salt, add the yeast starter (it must be "puffy" and risen).
  250 g wheat flour - all-purpose, 50 ml oil, 1 egg, 0.5 teaspoon salt
• Knead the dough - until it is elastic and comes away from the sides of the bowl.
• Cover the bowl with a towel and set aside for about an hour to rise.
• Take the dough out onto a lightly floured surface, knead briefly and divide into 8 roughly equal parts.
• Briefly knead each piece, form into a ball, then stretch and flatten firmly.
• Place the flattened dough pieces on a baking sheet.
• Sprinkle the top of each with a little grated cheese and add 2-3 heaped teaspoons of corn.
  30 g cheese, 1 can corn
• You can additionally sprinkle the corn with a little salt.
• Cover the buns with a towel and leave for 30 minutes.
• Meanwhile, preheat the oven to 170 degrees Celsius (fan mode).
• Place the buns in the hot oven and bake for 15-20 minutes - until golden brown.
• The buns can be eaten warm or cold.