Turn the oven to 200°C/390°F and line a baking tray with baking paper.
Make sure you have a big enough surface to roll the dough onto and sprinkle some flour over it before placing the dough on it.
Roll the dough into a rectangular shape. You want it to be approximately 32cm / 12 inches x 46 cm / 18 inches.
Use a spatula to spread the filling all over the surface.
Now, it is time to fold the dough. Start by taking ⅓ of one side and place it over the middle. Then take the other ⅓ on top of this. This way you will end up having a three layered dough. Gently press it a little to obtain a 10 cm / 2 inches x 32 cm / 12 inches rectangular shape. (The rectangular shape will be in the other direction than before)
Cut the dough in eight long slips. It may be easier to cut one at the time, folding it and then cutting the next.
For the folding, start by grabbing the slip halfway and twisting it. When done twist the other half. This way, you can allow one half of the slip to still rest on the table and not pulling and elongating it.
Once it has been twisted, you hold on to one end, place it in the "middle" and swirl the slip around this centerpiece. When you get to the end, lift the bun and tuck it under toward the center.
Complete previous steps for all slips and place buns on a baking tray. You can use some soymilk to glaze them. (The slightly higher and natural fat content in the soy milk will give them a crispy surface)
Bake for 22-25 minutes in the middle of the oven and allow to cool on a baking rack a bit before serving.