50 g fresh yeast
200 ml milk
200 g butter at room temperature
100 ml Dansukker White Baking Syrup
3 eggs
600–660 g plain flour  
2 g salt 

Filling 
150 g butter at room temperature
45 g Dansukker Granulated Sugar
95 g Dansukker Light Muscovado Sugar 
10 g Dansukker Vanilla Sugar 

To decorate 
Melted butter
Dansukker Granulated Sugar

Crumble the yeast into a mixing bowl. Heat the milk until it is lukewarm and pour over the yeast. Then stir until the yeast dissolves. 

Add the butter, syrup, eggs and nearly all the flour. Mix together to form a smooth, stretchy dough. Add the salt and extra flour if needed. Knead the dough until it no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes.

Mix together all the ingredients for the filling.

Divide the dough into around 30 equal-sized pieces. Shape the pieces into round buns. Make a depression in each bun and put in the filling. Pinch the edges of each bun together to seal in the filling. Put the buns in bun tins with the join facing downwards. Cover with a tea towel and leave to rise for about 30 minutes.

Heat the oven to 225°C on the top and bottom heat setting.

Bake in the centre of the oven for about 8–10 minutes or until the buns are golden-coloured and feel dry. Leave to cool a little, brush with melted butter and roll in caster sugar.