Combine the strong bread flour, milk, yeast, soft brown sugar, and fine salt in a large mixing bowl.

Knead the dough for 5 minutes, then knead in 25 g of the unsalted butter until smooth.

Cover the dough and let it rise until expanded, allowing extra time because of the miso's salt.

Whisk the miso paste, 250 g unsalted butter, and 30 g plain flour just until combined.

Shape the miso butter into an even sheet and refrigerate it for 60 minutes.

Rest the butter sheet at room temperature for 30 minutes so it becomes pliable.

Enclose the butter sheet in the dough and roll it into a long rectangle.

Fold the dough for the first lamination turn and refrigerate it until firm.

Repeat rolling, folding, and chilling until the pastry has approximately 16 miso-butter layers and 17 dough layers.

Roll the laminated dough into a large rectangle and cut it into strips.

Roll the strips into croissant-style spirals and arrange them in the Bundt pan.

Proof the shaped dough until visibly puffy, then preheat the oven to 190°C / 375°F.

Whisk the egg yolk with 25 g melted unsalted butter and brush it over the risen dough.

Bake the croissant ring until deeply golden and cooked through, about 30 to 35 minutes.

Slice the boneless chicken thighs into bite-size pieces and mix with soy sauce, lime juice, and bicarbonate of soda.

Tenderize the chicken for 20 minutes, then coat it with cornstarch, plain flour, white pepper, and five-spice powder.

Air-fry the coated chicken until crisp and fully cooked, about 12 to 15 minutes at 200°C / 400°F.

Dice the onion, red bell pepper, and green bell pepper, then cook them until softened.

Toss the crisp chicken with the cooked vegetables and additional white pepper seasoning.

Blend the cooked prawns, prawn paste, and chili flakes into a coarse aromatic prawn filling.

Mix the white sesame seeds and black sesame seeds, then coat portions of the prawn filling in the seed mixture.

Season the pork mince with remaining five-spice powder and form it into a thin filling layer.

Coat the pork filling with panko breadcrumbs and bake it until browned and cooked through.

Carefully split the baked croissant ring into two layers and spread the prawn filling across one half.

Add the salt and pepper chicken and cheddar cheese to the other half of the croissant ring.

Add the panko pork topping, then return the filled crunt cake to the oven until the cheese melts.

Turn out the tear-and-share crunt cake and serve hot with curry sauce for dipping.