Solskinnsboller

Method

• step 1

  To make the brioche, mix together the flour, sugar, salt, yeast and cardamom. Tip into the bowl of a stand mixer, pour in the milk and the eggs, and, using the dough hook attachment, bring together as a shaggy dough. On a medium-low speed, knead the dough for 10 mins until smooth and elastic. Add the butter and mix until fully combined. Continue kneading up to another 10 mins until the dough is once again smooth and elastic. Tip the dough out onto a worksurface and form into a ball. Put the dough into a lightly oiled bowl and cover, setting aside for 30 mins before transferring to the fridge overnight. The dough can be chilled for up to three days before the next step.

• step 2

  To make the custard, put the milk and half the sugar into a large pan over a medium heat and bring to a simmer. Meanwhile, put the remaining sugar, cornflour, egg yolks and vanilla in a large bowl, and whisk until smooth. Pour the hot milk over the yolk mixture, whisking as you pour to prevent the yolks from scrambling. Pour the custard back into the pan and cook, whisking constantly, until the custard has thickened and is bubbling. Cook for another minute before scraping the custard into a bowl. Add the butter and stir until combined. Press a sheet of clingfilm onto the surface of the custard and chill until needed.

• step 3

  When ready to assemble the buns put the butter, sugar and cinnamon for the filling into a bowl, and beat to form a very soft paste. Line two large baking trays with baking paper.

• step 4

  Tip the dough out onto a lightly floured worksurface and roll out into a 60cm x 30cm rectangle. With the one of the short edges facing you, spread the filling over the bottom two-thirds of the dough (covering a 40cm x 30cm area). Fold the dough in thirds, like a business letter, starting by folding the uncovered dough so it lays on top of the filling. Roll the folded dough into a 35cm x 35cm square. Cut the dough into 12 strips, gently stretching each to roughly 45cm long. Leaving one end connected, cut each strip into two strands. Braid the two pieces together, then swirl this strand to form a bun, tucking the end underneath the swirl. Put the buns onto the prepared baking trays and cover lightly with clingfilm or a slightly damp tea towel. Set aside to rise for 1 hr, or until almost doubled in size.

• step 5

  Heat the oven to 190C/170C fan/gas 5. Remove the custard from the fridge and beat until smooth. Uncover the buns and use your fingers to press a hole in the middle of each bun. Fill each hole with custard. Bake the buns for 12 mins or until golden but before the custard has a chance to brown. Remove and set aside to cool.

• step 6

  Finish with a light dusting of icing sugar. Keeps in a sealed container for up to three days, but are best eaten on the day they’re made.