1. Pour the milk into a pot and heat it to lukewarm (max 40 degrees Celsius (104 degrees Fahrenheit)).

2. Pour the milk and yeast into a mixing bowl and dissolve the yeast in the warm milk.

3. While the yeast is dissolving, melt the butter in the pot. The butter must not exceed 40 degrees Celsius (104 degrees Fahrenheit).

4. Pour the melted butter into the yeast milk. Now add the sugar and eggs to the mixing bowl and mix well.

5. Now add the flour, a little at a time. When all the flour is kneaded in, let the mixer run for 15 minutes at medium-high speed.

6. Let the dough rest for 30 minutes.

7. While the dough is resting, prepare the pastry cream. Either homemade or the quick option from a packet.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan-assisted heat.

8. Turn the dough out onto a floured surface and divide it into 2 pieces.

9. Roll out the dough to a thickness of about 2 millimeters, making sure it's not too thin so it doesn't crack when baking the buns.

10. Cut the dough into 8 square pieces and add a good tablespoon of pastry cream to each square along with raspberry jam/Nutella. Or keep them simple with just pure pastry cream.

11. Gather the four corners in the middle and press the dough well together to seal it completely and keep the cream inside.

12. Place the buns with the seam side down on a baking sheet lined with parchment paper. Brush the buns with beaten egg and bake for 15 minutes.

13. Repeat with the other half of the dough.

14. Let the baked buns cool on a wire rack before decorating with icing.