Sweet yeast dough buns

• Warm the milk and dissolve the yeast in it.
• Whisk in eggs, sugar, and vanilla sugar.
• Crumb the butter into the flour and fold in the milk mixture.
• Knead into a light and smooth dough.
• Let it rise for 1 hour.
• Roll out 8 buns - brush with beaten egg - sprinkle with hazelnut flakes and pearl sugar.
• Bake in preheated oven at 190 degrees Celsius (374 degrees Fahrenheit) for about 15 minutes.
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• Split the vanilla pod and scrape out the seeds.
• Put everything into a heavy-based saucepan, including the vanilla pod for extra flavor.
• Turn the heat to medium-high and stir well to prevent burning.
• When the cream starts boiling, whisk it rigorously for a couple of minutes while it thickens.
• Pour the mixture through a sieve into a bowl.
• Let it cool before use. 
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• Whip the cream, I usually use an electric mixer for this.
• When it reaches the desired thickness (for me, it's when I can turn the bowl upside down without it falling out).
• Grate the marzipan into the cream and fold it gently. 
• Transfer to a piping bag.
• Cut the buns in half and pipe the marzipan cream around the edge.
• Place a dollop of vanilla cream in the center and put the top back on!
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