50 g yeast
250 ml cold milk
50 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar
200 g cold butter or margarine
540 g plain flour

Filling
100 g butter or margarine
100 g Dansukker Brown Sugar Dry
10 g ground cinnamon

Glaze
Lightly beaten egg

Decoration
Dansukker Nib Sugar
Chopped almonds (optional) 

First, mix together all the ingredients for the filling. Crumble the yeast in a bowl and dilute it with some of the milk. Add the remaining milk, both sugars and the butter/margarine. Stir in the flour and work the mixture into a smooth, supple dough. Roll out the dough on a floured work surface. It should be quite loose, but if it is difficult to handle you can add a little extra flour. Cut into 8 cm squares with a knife or pastry wheel. Put a little filling on each square, fold the corners in towards the middle and press down firmly. Put the buns in paper cases and leave to rise at room temperature for about 2 hours. Brush the buns with lightly beaten egg, sprinkle with nib sugar and chopped almonds and bake in the centre of the oven at 225°C for about 8 minutes. Leave to cool on a wire rack covered with a tea towel. Can be frozen.