Ingredients:
For the custard:
- 2 cups of milk
- 2 eggs
- 1/2 cup of sugar
- 3 and 1/2 tablespoons of cornstarch
- a pinch of salt
- 2 teaspoons of vanilla
For the dough:
- 1 cup of warm milk
- 1 tablespoon of yeast
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 2 eggs
- 1 cup butter (soften at room temperature)
- 4 to 5 cups of plain flour
For the topping:
- 1 egg yolk + 3 tablespoons of milk
- almond flakes
Instructions:
Step 1:
Make the custard. Beat the 2 eggs in a bowl. In a pot, pour 2 cups of milk, beaten egg, 1/2 cup of sugar, 3 and 1/2 tablespoons of cornstarch, salt, and 2 teaspoons of vanilla. Mix well with a whisk then turn on the heat. Continuously whisk until the consistency become thick. Once done, transfer in a bowl and let it cool for a while. Cover with plastic then set aside.
Step 2:
Make the dough. In a big mixing bowl, combine 1 cup of warm milk, 1 tablespoon of yeast, 1/2 cup of sugar, 1 teaspoon of vanilla, 2 eggs, 1 cup of softened butter, and plain flour. Combine using a fork until a dough forms. Then use your hands to combine well then knead for a few minutes. Once done, make it round and cover. Let it rest for 1 hour. After an hour, transfer to your floured work surface and flatten using a rolling pin to a rectangular shape. It shouldn’t be too thin.
Step 3:
Scoop some of the custard and spread it evenly on the dough. Start rolling the dough from the bottom to make a roll.
Step 4:
Butter your muffin pan. Once done, cut the dough using floss. Place in a lined baking tray with spaces in between. Cover them for 15 to 20 minutes. After that, spread some egg wash on top and put almond flakes.
Step 5:
Place in a preheated oven at 356 degrees F or 180 degrees C for about 35 to 40 minutes or until golden brown.