Start by pouring the milk into a saucepan/pot with a thick bottom.

Warm it on the stove until it's finger-warm.

It mustn't be too hot when the yeast is added, as it will "kill" the yeast.

Remove the pot from the heat and turn off the stove.

Add yeast, sugar, and salt to the pot and let it dissolve in the milk.

Add 300 grams of the flour while stirring. You can stir it by hand or use a mixer like I do.

Stir out all the flour lumps so the mixture is completely smooth.

Add one egg at a time and stir it into the dough. Add another 300 grams of flour gradually.

Mix the dough until there are no lumps. Cut the softened butter into pieces and add it to the dough a little at a time. Make sure there are no butter lumps in the dough.

Now add activated charcoal to the dough.

Add a bit of the remaining 100 grams of flour to the dough while continuing to stir. Add all the flour if necessary, but stop when the dough is still slightly sticky. That's when it's perfect.

Knead the dough thoroughly. It takes about 10 minutes.

Cover the bowl, preferably with a shower cap to keep the moisture in, and let the dough rise in a warm place for 90 minutes.

Sprinkle flour on the counter and pour the dough out onto it after the 90 minutes have passed.

Divide the dough into 10 equal pieces and shape each piece into a round bun.

Press each round bun slightly flat.

Find two baking sheets and line them with baking paper.

Place 5 buns on each baking sheet. Let the buns rise again for 60 minutes.

Beat some egg yolks in a bowl. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) conventional heat.

Then brush each bun with a good layer of egg yolk and finally sprinkle with sesame seeds.

Bake one baking sheet in the oven at a time and let the buns bake for 15 minutes.

Let the burger buns cool a bit before cutting them in half and filling them with plenty of "Halloween-colored" goodies, such as cheddar cheese,