Melt the 40 grams of butter and cool slightly.

In a large bowl, combine the flour, salt, sugar (3 tbsp), and the melted butter.

Mix the dry ingredients well.

In a small bowl, combine the lukewarm milk, 1/2 tsp sugar, and instant yeast.

Let the yeast mixture sit for 5 minutes until foamy.

Add the yeast mixture to the flour mixture and knead until a smooth and elastic dough forms.

If the dough is too sticky, gradually add up to 1/2 cup of additional flour until it reaches the desired consistency.

Shape the dough into a ball.

Cover the dough with cling film and let it rise for about 1 hour, or until it doubles in size.

Turn the risen dough out onto a lightly floured surface.

Knead the dough briefly.

Divide the dough into 18 equal pieces.

Take each piece of dough and flatten it slightly into a small circle.

Place 1/2 tsp of your chosen filling (jam or cinnamon paste) in the center of each dough circle.

Gently pinch the sides of the dough together from the top to seal the filling inside, forming a small bun.

Place the buns into a well-greased round cake tin, leaving about 0.5 cm between each bun.

If you run out of space in the round tin, use a loaf tin to place the remaining buns.

Cover both tins and let the buns rise for about 30-40 minutes.

Preheat your oven to 180°C (350°F).

Brush the top of the risen buns with milk.

Sprinkle some cinnamon on top of the buns if desired.

Bake the buns in the preheated oven for about 25 minutes, or until they are golden brown.

While the buns are baking, prepare the syrup.

In a small pan, combine the sugar (3/4 cup) and water.

Heat the mixture gently until the sugar dissolves completely.

Add the honey to the syrup and stir to combine.

Once the buns are out of the oven, immediately brush the top of the buns generously with the syrup.

Carefully remove the buns from the tin as if they were a cake.

Do not separate the buns until serving to maintain the beehive shape.