Saffron buns with vanilla cream

Method

1. Vanilla cream:
2. Mix the cornstarch and sugar in a saucepan. Whisk a little milk a bit at a time until you have a smooth mixture without lumps. Whisk down the oil as well.
3. Bring to the boil while whisking and continue whisking until the cream thickens.
4. Remove the pan from the heat and whisk in the vanilla sugar. Scrape the vanilla cream into a bowl and cover with plastic. Leave to cool completely in the fridge.
5. Saffron dough:
6. Melt the butter in a saucepan. Pour in the milk and saffron and leave it until lukewarm.
7. Crumble the yeast in a bowl. Pour in the lukewarm liquid and mix around.
8. Stir in the light syrup, salt and almost all the wheat flour. You should get a fairly loose dough, but not too sticky.
9. Knead the dough for 10 minutes. (I always use a housekeeper.)
10. Cover the bowl with plastic wrap and leave to ferment for an hour.
11. Cut the dough into 24 pieces and roll into balls.
12. Flatten a ball with your hands and place a generous dollop of vanilla cream in the centre. Pinch the dough over the filling. Repeat this step with the remaining dough and vanilla cream.
13. Place the balls on two plates. Cover with a kitchen towel and leave to ferment for 45 minutes.
14. Bake the buns at 225 degrees for 8-10 minutes.
15. Melt the butter in a saucepan. Brush the buns with the butter and then roll them in granulated sugar. The buns are ready to serve!