Buns

• Mix yeast and sugar together in a large bowl, preferably in a stand mixer.
• Add the milk and then salt, eggs, butter, and cardamom.
• Mix well before adding half of the flour.
• Run it well in the machine, and then gradually add about 1 dl of flour until the dough comes away from the sides of the bowl as it is mixed.
• Cover with a clean dish towel and let the dough rest for about 60 minutes.
• Sprinkle flour on the table and use a rolling pin to roll out the dough into a large square, which you can divide into about 20 equal squares.
• Place a spoonful of custard and a piece of light chocolate on top, fold each corner of the squares into the center to form a bun. Turn them over so the seam is down and press them slightly flat if needed.
• Cover with a clean dish towel and let them rise for another 30 minutes.
• Brush the buns with a beaten egg and bake them at 200 degrees Celsius (392 degrees Fahrenheit) convection for 18 minutes.
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• Combine sugar and eggs in a bowl. Whisk until it becomes foamy and light (like an eggnog).
• Add the flour and whisk it in to avoid lumps.
• Bring the milk to a boil in a saucepan with the vanilla pod. Stir continuously to prevent it from burning.
• Pour the hot milk into the bowl with the egg mixture while whisking vigorously. 
• Then, return the mixture to the saucepan. Optionally, scrape the seeds from the vanilla pod, adding them to the cream. Discard the pod.
• Heat the saucepan again and whisk until it boils while stirring.
• Pour it into a new bowl and refrigerate until it sets.
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• Mix cocoa, powdered sugar, and half of the boiling water together in a bowl.
• Stir well and gradually add 1 tbsp of water until you achieve the desired thickness.
• Decorate your cooled Shrovetide buns with the glaze and finish with the gold dust/glitter.
• Enjoy.