Sunshine Buns

Ingredients:
1,2 lb. / 550 g flour
3,5 oz. / 100 g sugar
0.5 tsp. cardamom
3,5 oz. / 100 g butter
0,7 pt. / 3.5 dl milk
1,75 oz. / 50 g yeast
1 egg
cinnamon, sprinkle on the request
Custard:
0,5 pt. / 2.5 dl milk
0,5 pt. / 2.5 dl cream
3,5 oz. / 100 g sugar
1,25 oz. / 35 g corn-starch
1/2 vanilla bean
4 egg yolks
Butter Mixture:
2,5 oz. / 70 g butter
0,3 pt. / 1.5 dl demerara

Makes about 12

Procedure:
[1] Mix all dry ingredients in a kitchen machine, heat milk to finger hot, stir in the yeast and pour into the dry ingredients. Add the melted butter and eggs.

[2] Knead the dough well until it is smooth. Let the machine run at maximum speed for 5-7 minutes, depending on the size of the dough. Take a little dough ball and drag it between your fingers. When you can pull out a thin, transparent membrane it is finished. If it tears, and seems “short” when you pull it, knead the dough some more. After dough is ready kneaded it must rest.

[3] Let it rest at least half an hour in a warm place. Cover the bowl with cling-film. When the dough has risen to double size you can start making buns.

[4] Roll out a rectangle and butter it and sprinkle with demerara and cinnamon. Roll it up and cut into approximately 20 pieces. Put on a baking sheet lined with parchment paper.

[5] Press your finger into the middle of the buns making a well. Fill the well with custard. Let the sunshine buns rise again (about ½ hour). Bake at 430 F / 220 C for 5-7 minutes.

[6] Making the custard: Whisk together egg yolks corn-starch and sugar in a bowl. Split the vanilla pod, scrape out the contents and put everything in a saucepan. (Also the pod). Boil the liquid and pour a little of the boiling liquid into the bowl with the egg mixture while stirring. Pour everything back into the pan and stir vigorously until it thickens. Make sure it does not burn. pour the cream in an oblong mould and cover with plastic film. Should be cooled rapidly.