Mini yeast buns with vanilla pudding cream

Tip: tap a step to mark it as done.

1. Stir the sugar and yeast into a little of the milk and let stand until foamy. Combine the remaining dough ingredients on a floured work surface, add the yeast mixture, and knead by hand until smooth. Cover with a kitchen towel and let rise.

2. Meanwhile, prepare the filling. Bring the milk, sugar, and vanilla sugar to a boil. Stir in the blended pudding mixes and cook until thick. Remove from the heat and stir the butter into the warm pudding.

3. Once the dough has doubled in size, roll it out on a floured work surface to about 1 cm thick and cut out 20 equal elongated rectangles. Place them on a baking sheet lined with parchment paper, brush with the egg yolk mixed with milk, and bake for 20 minutes at 180°C (350°F).

4. Let the baked buns cool. Spread cream on one rectangle and cover with another. Repeat with the remaining rectangles, then dust the filled buns with powdered sugar.

Tip: Cut out a paper template and use it to cut matching rectangles so the baked pieces fit neatly together. Spread the cream in the center; placing the top piece over it will push the cream toward the edges.

This recipe was translated from the Slovak original: Kysnuté mini koláčiky s vanilkovým pudingovým krémom