Sweet Yeast Buns with Vanilla Cream

These sweet yeast buns with vanilla cream start with a light yeast dough. Heat 250 ml of milk to lukewarm and stir in the yeast and a teaspoon of sugar. Let the starter rise for about 10 minutes.

In the bowl of a stand mixer or in a large bowl, place the flour, salt, remaining sugar, and optionally vanilla sugar. Add the eggs, the melted (not hot) butter, and the risen starter.

Work into a soft, smooth dough. If needed, add a little flour or milk so it doesn't stick.

Cover with a towel and let rise in a warm place for about 1 to 1.5 hours, until the dough has doubled in volume.

Briefly knead the risen dough and roll out on a floured surface to a sheet about 2 cm thick.

Cut the sheet into even squares approx. 2×2 cm and shape each square into a small roll.

Grease a baking tray well with butter (or use baking paper) and place the buns close together.

Lightly brush the top of each bun with melted butter and let them proof for another 15 minutes.

Meanwhile, preheat the oven to 180 °C.

Place the tray with the buns in the hot oven and bake for about 25-30 minutes until golden.

After removing from the oven, immediately brush the surface with hot milk so the buns remain soft.

In a saucepan, heat most of the milk (about 600 ml) together with the split vanilla pod and its seeds and bring to just below boiling.

In a bowl, whisk the egg yolks with the sugar, a pinch of salt, and the plain flour. Pour in the remaining 150 ml of milk and whisk into a smooth mixture.

Slowly and while stirring constantly, pour the warm milk into the yolk mixture and mix well.

Pour the mixture back into the saucepan, remove the vanilla pod, and cook over low heat, whisking, until thickened. This takes 4-7 minutes.

Finally, remove from the heat, stir in the butter, and sweeten to taste if needed.

Serve the buns still warm, poured over with lukewarm vanilla cream, and divide into portions.

They are best enjoyed immediately. However, they can be briefly reheated before serving.