Warm milk by placing it in the microwave for 20 seconds or so, so it is lukewarm - you don't want it hot or it will kill the yeast and your buns won't rise.

Add sugar to milk and mix well.

Then add in the Active Dry Yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.

Add 1 cup all purpose flour and 1 cup whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.

Then add in 1 (one) egg, salt, TABASCO® Brand Pepper Sauce, and melted butter (I melted my butter by placing it in the microwave in a microwave safe bowl and microwaving it on 20 second intervals until it was melted).

Add in the rest of the wheat flour and all purpose flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.

When dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.

While this is proofing you can make the filling.

Add oil and chopped onion to a pan and saute about 10 minutes, then add in the garlic, and ginger and celery and carrots and saute about 5 minutes.

Stir in the ground chicken and saute about 5 more minutes

Than add in the TABASCO® Brand Pepper Sauce, coriander, cumin, smoked paprika, turmeric and stir well and let saute about 10 more minutes or until chicken is cooked through.

Finally add in 2 tablespoons full fat coconut milk (and stir well.

When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.

Use a bowl to cut circles into dough.

Spoon 2 or so tablespoons of filling into each circle.

Seal the buns by brushing with egg wash flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.

Preheat oven to 175 degrees, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes.

When they are done, they should be slightly bigger. Remove them from the oven and preheat oven to 375 degrees.

Beat the remaining egg and brush it over the buns.

Sprinkle buns with sesame seeds and place in 375 degree oven for 20-22 minutes.

Enjoy warm or at room temperature.