for 12 pieces

Dough

500 g	white flour
1 tsp	salt
2 tbsp	liquid honey
½ cube	yeast (approx. 20 g), crumbled
50 g	butter
1	egg
2 ½ dl	milk

Filling

2 ½ dl	milk
30 g	sugar
2	eggs
2 tbsp	Maizena cornflour
1	vanilla pod, halved lengthwise, seeds scraped out

Almonds

40 g	butter
40 g	liquid honey
80 g	flaked almonds
1 tbsp	milk

How it's done

Dough

Mix the flour, salt, honey and yeast in a bowl. Add the butter, egg and milk, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

In a pan, whisk the milk with all the other ingredients up to and including the vanilla pod. Bring the milk to the boil, whisking constantly. As soon as the mixture thickens and turns creamy, immediately remove the pan from the heat, whisk for a further 2 mins. Pour the custard into a bowl through a sieve, lay cling film directly on top of the custard, leave to cool, chill for approx. 1 hr.

To shape

On a lightly floured surface, divide the dough into 12 equal portions, shape into balls and arrange on a baking tray lined with baking paper, leaving plenty of room between each ball. Cover and leave to rise at room temperature for approx. 30 mins.

Almonds

Place the butter, honey, almonds and milk in a pan. Heat the mixture until the butter has melted, allow to cool slightly. Flatten the dough balls a little, scatter the almonds on top.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.

Buns

Stir the custard until smooth, transfer to a piping bag with a smooth nozzle (approx. 5 mm in diameter). Insert a spoon handle two-thirds of the way into the buns, work it backwards and forwards a few times until the opening is approx. 5 mm wide. Pipe the custard into the opening.

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