We start by mixing the yeast, warm milk and sugar in a bowl. Let it sit for a few minutes until frothy. Then add the flour, yogurt, salt and mix until almost combined. If you are doing this by hand it will take 3-4 mins. It will be a sticky dough which is what makes them very fluffy once baked.

Then start adding our softened butter to the dough and knead further. The dough will take 6-8 mins to come together if you are using a send mixer. Be patient and mix it well. If you are doing this by hand knead it until the dough feels soft and elastic should take 15 mins or so. Cover the dough and let it rise for 1 hour or until doubled in volume, this is the first proof.

Once the dough is risen, portion into 16 pieces and roll them into balls. Nothing precise here, just a little shaping. Transfer them to the baking dish and cover, let them rise for 15 mins or until risen.

In the mean time preheat the oven to 180℃ and let us make the crumble topping. In a pan on medium add the butter and cook it on low heat until it starts to foam up, add the minced garlic, sesame seeds, onion seeds and pickles. Cook for a couple of mins longer and take off the heat, add the oregano, paprika and crushed black pepper.

Pour this mixture over the risen buns and top it with mozzarella cheese. Bake for 20 mins until golden, risen and done. Serve hot.