Cardamom buns with vanilla cream, rhubarb and raspberry curd

Method

1. Vanilla Cream:
2. Whisk together all the ingredients in a saucepan. Simmer while stirring over a medium heat until thickened.
3. Remove from the heat and add the margarine. Wrap it in cling film and place in the fridge until it has cooled completely. Put the contents into a piping bag.
4. Rhubarb and raspberry curd:
5. Cut the rhubarb into smaller pieces. Boil with raspberries, sugar and water until the rhubarb has softened.
6. Mix, smooth and strain into a saucepan and whisk down the cornstarch. Simmer while stirring until the curd begins to thicken.
7. Remove from the heat and add the margarine. Wrap it in cling film and place in the fridge until it solidifies. Put it in a piping bag.
8. Wheat buns, pre-dough:
9. Heat the drink to a lukewarm temperature.
10. Then, mix in the wheat flour and yeast at a medium speed until the pre-dough has come together to form a dough. Leave the dough to rest for about 15 minutes.
11. Wheat dough:
12. Mix in all the ingredients from the wheat dough in the pre-dough. Run for a few minutes on a low speed then a little faster for about 7 minutes until the dough becomes glossy and feels elastic.
13. Cut the dough into 10 equal pieces. Round the buns with your hands and place on a baking sheet with parchment paper.
14. Leave the dough to ferment under a cloth for about 1.5 - 2 hours, by which point it should have doubled in size.
15. Bake in the middle of the oven at 210 degrees for about 8-10 minutes, until the bun has a nice golden-brown colour.
16. Fill the buns from below with vanilla cream and curd. Brush with melted margarine and dip in granulated sugar with raspberry powder. Serve!