In the bowl of a mixer, dissolve yeast in warm water. Add one tablespoon sugar and let stand until foamy, about 10 minutes. Add soy milk, oil, remaining three tablespoons sugar, and egg.

Add three-and-a-half cups flour, dough enhancer if using, and salt on top. Mix together until a soft dough forms, adding the remainder of the flour. Knead for about five to 10 minutes until smooth and elastic.

Place dough in a large greased bowl, covered, or in a loosely tied garbage bag. Let rise until doubled, one to one-and-a-half hours.

Mix the filling ingredients in a small bowl, forming a paste.

Grease a standard-size 12-cup muffin tin and set aside.

At this point, it’s important to work quickly and accurately, so the dough doesn’t overrise. Punch down dough. On a floured surface, roll dough into a nine- x 12-inch (22-and-1/2- x 30-centimeter) rectangle. (I keep a ruler in my kitchen specifically for baking.)

Spread the filling evenly over the dough to the edges. Cut dough lengthwise into six one-and-a-half-inch (three-and-three-fourths-centimeter) strips. Stack the strips on top of each other. Cut crosswise into one-inch (two-and-a-half-centimeter) pieces. Carefully place stacks, cut side down, in prepared muffin tins. Cover and let rise for 15 minutes.

Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake until golden, approximately 12 minutes. Cool slightly before removing from pan.