After the dough has risen, punch it down and turn it over onto a floured surface, knead several times. Roll into a ball and cut it into 12 equal pieces. Cover the pieces you aren’t working on with damp tea towel or plastic wrap to prevent them from drying out.
Shape each cut piece into a small ball. Using the palm of your hand, press down to flatten the dough ball. Shape each circle by hand or with rolling pin, keeping the center slightly thicker than the edges. I use my fingers to press and spread the dough, leaving a mound of dough taller in the center than the edges.
Place 2+ tablespoons of the filling on the center of the dough circle.
Bring the edges up and around filling to the center and pinch together. (If there is too much dough, pinch it off and discard and pinch dough to seal again).
Place filled dough ball pinched side down on floured surface. Place your palm and fingers over the ball, cupping the dough and move the dough in a small circular motion to seal the pinched bottom. Repeat with remaining dough and filling.
Lay each seam side down on baking sheets lined with parchment paper or silicon mat. Cover with damp tea towel again and let rise for another hour (See Note 2). Preheat the oven to 350°F.
Brush each bun with egg wash and put them in the oven, bake for about 20 minutes, or until golden brown.
Remove from oven and brush tops with glaze. Allow to cool slightly before eating.