Once the dough is smooth and elastic, gradually work in the softened butter. Knead for another 5 minutes. Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm spot for about 1.5 hours.

Divide the risen dough into 2 equal pieces. Turn each piece upside down and pinch the edges toward the center to form a pouch shape. This helps the buns rise upward rather than spreading out.

Flip the dough ball back over and use the sides of your hands to gently drag it across the work surface, tightening the bottom seam. You can also swirl it lightly on the counter to get a perfectly round shape.

Space the shaped dough balls out on a baking sheet lined with parchment paper, leaving enough room between them. Cover and let rise for another 1.5 hours, until doubled in size. Meanwhile, preheat the oven to 185°C.

Brush the risen buns gently with the remaining beaten egg and sprinkle with sesame seeds. Bake in the preheated oven for about 15-18 minutes, until golden brown.

Let the baked buns cool briefly on the baking sheet, then transfer them to a wire rack. While still warm, brush them with melted butter - this gives them a beautiful shine and even better flavor.

Herb dip: mix ricotta, cottage cheese, sour cream, crushed garlic, lemon juice, herbs and half of the spices. Honey mustard dip: combine mayonnaise, honey, mustard, salt and pepper. Chill both dips in the fridge.

Pour the flour into a bowl and mix in the spices. Add a few spoonfuls of the chicken marinade and stir with a fork so small lumps form in the flour - these are what give it that extra crunch! You can fry up some fries as a side at the same time.

Coat the chicken strips in the seasoned flour one at a time and fry immediately in hot oil until golden brown. Let the fried pieces drain on a wire rack.

Slice the cooled buns in half and toast the cut sides on a dry pan until golden. Spread the bottom half with the herb dip and top with shredded lettuce.

Place the crispy chicken on top of the lettuce, add a slice of cheese and briefly melt it with a kitchen torch. Add a handful of fresh sprouts, red onion rings, and top it all with the bun top spread with honey mustard dip. Enjoy!