CREAM FILLED BRIOCHE BUNS

Ingredients......500gm of plain flour, 1 tsp of salt, 250ml of milk, 1 dsp of instant dried yeast, 40gm of castor sugar, 6 egg yolks lightly beaten, 150gm of room temp butter/ marg, 115gm of warmed honey, 40gm of flaked almonds. Cream Filling Ingredients.......500ml of milk, 1 dsp of vanilla bean paste, 6 egg yolks lightly beaten, 100gm of castor sugar, 90gm of honey, 50gm of cornflour mixed with 50ml of milk to make a paste. Combine the flour and salt in the bowl of your mixer. In a medium saucepan warm the milk till just warm then add the yeast, sugar and stir to dissolve. Then add the beaten yolks and whisk together. Place the paddle attachment on your mixer, pour in the liquid mix over the flour and beat for 5 minutes on a medium speed, increase the speed and add the butter bit by bit. The dough will be ready when it comes away easily from the side of the bowl during the beating process. Transfer to a clean bowl and set aside in a warm place for 2 hours or until more than doubled in size. Line 2 baking sheets/ trays with baking paper. Punch down the risen dough and turn onto a lightly floured work bench. divide the dough into 12 potions and form into ball shapes about 6cm diameter. Place 6 balls on each prepared baking sheet/ tray. Preheat your oven to 200deg C. Leave to rise again in a warm spot for 1 hour or until doubled in size. Brush the tops of the buns with the warmed honey and sprinkle with the flaked almonds. Bake for 10 minutes in the preheated oven or until they sound hollow when tapped on their base. Cool on a wire rack. To make the cream filling, place the milk in a small saucepan, add the vanilla paste and bring to a simmer. Place the egg yolks, sugar, honey and cornflour mixture until pale yellow. Mix the egg miture and hot milk together and beat until well combined. Place the combined mixture in a clean saucepan and cook over a medium heat until thick. Scrape into a medium bowl and cover with cling wrap and allow to cool. Place the cooled cream filling in a piping bag fitted with a nozzle. Pierce each brioche bun and squeeze in as much cream filling as you can. These are delicious...!!