Vanilla cream

1. Start out by making the vanilla cream. In a small saucepan, add the vanilla bean/pod and milk. Bring to a boil while stirring.

2. As soon as it boils take the pot from the heat and discard of the vanilla pod. Let cool down slightly.

3. In a small bowl, mix egg yolk, sugar, and cornstarch together until smooth.

4. To avoid turning the eggs into scrambled eggs we need to temper them. We do that by pouring just some of the liquid into the egg bowl and mixing well.

5. Pour the rest of the liquid and mix again.

6. Pour everything back into the saucepan and heat over medium heat while stirring constantly until it becomes a thick and smooth cream.

7. Pour the vanilla cream into a bowl, add the butter and mix. To prevent skin from forming, cover with plastic wrap, touching the surface of the cream, and let cool in the refrigerator.

The dough

1. In a small pot, heat the liquid to 100-110°F.

2. Add the yeast, let it dissolve, then wait for it to bloom (about 5 minutes).

3. In a stand-up mixer, mix the butter and sugar until creamy.

4. Add the egg and then the milky liquid.

5. Add the flour little by little, only use as much as you need, until you have a smooth dough.

6. Let it rise under a baking towel until nearly double in size.

7. Roll out the dough into a large square. Cut out rounds, about 4” in diameter.

8. Place a dollop of the vanilla cream on each, take hold of the edges and pinch them together into a small bundle.

9. Place them seam side down on parchment paper. Let the buns rise well.

10. Bake in the middle of the oven for about 8-10 minutes.

11. Cool completely then brush the buns with melted butter and coat them in granulated sugar.