for 10 pieces

Dough

500 g	half-white flour
1 ¾ tsp	salt
2 tbsp	sugar
1 tsp	ground cardamom
½ cube	yeast (approx. 20 g), crumbled
50 g	butter, cut into pieces
2 ½ dl	milk
1	egg, beaten

Baking cream

2 dl	milk
1	vanilla pod, cut lenghtwise, seeds scratched out
2 tbsp	sugar
1 tbsp	Maizena cornflour
1	egg

To shape

2 tbsp

milk

Glaze

75 g	icing sugar
1 ½ tbsp	lemon juice
40 g	coconut flakes

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Baking cream

In a pan, whisk the milk and all the other ingredients up to and including the egg, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the cream through a sieve into a bowl, lay cling film directly onto the cream, leave to cool slightly.

To shape

On a lightly floured surface, divide the dough into 10 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. Use your fingers to press a deep hollow (approx. 5 cm Ø) into the centre of each dough ball. Stir the baking cream until smooth and spread it inside. Brush the edge of the bun with a little milk.

To bake

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

Glaze

Place the icing sugar and lemon juice in a small bowl, mix well. Brush the edge of the roll with it, sprinkle with desiccated coconut, and leave to dry.

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