Buns with vanilla cream

Start by making the vanilla custard. Scrape out a vanilla pod and bring it to the boil with the milk.

Remove the vanilla pod. Beat the egg yolks, sugar, vanilla sugar and cornflour until fluffy. Pour the milk over the egg mixture while whisking.

Pour the mixture back into the pan and bring it to the boil, stirring constantly. Remove the custard from the heat after it thickens, then whisk in the butter a little at a time. Strain the custard through a fine-meshed sieve. Cover the bowl with clingfilm and put it in the fridge.

Prepare the dough. Crumble the yeast into a bowl and add the milk. Stir until the yeast dissolves.

Add the syrup, cardamom, butter and nearly all the flour. Knead the dough until it is smooth and shiny. Add salt and extra flour if necessary. Knead the dough until it no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for about 20-30 minutes.

Put the dough on a floured work surface and divide it into pieces weighing around 40 grams each. There will be about 40 buns. Roll into small balls and put them on baking sheets lined with baking parchment.

Dip your finger in flour and push it into the middle of each bun. Then press each bun lightly so that it flattens a little. Cover with a tea towel and leave to rise for about 2 hours.

Preheat the oven to 225°C. Brush the buns with beaten egg and fill a piping bag with vanilla custard. Pipe vanilla custard into the middle of each bun and bake on the middle shelf of the oven for about 8-10 minutes. Place on a wire rack to cool.

Melt the butter and brush the buns with it and then dip the edges in sugar.