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While the dough is rising, prepare the custard cream filling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Slowly add the warm milk while whisking constantly to prevent any lumps from forming.
Place the saucepan over medium heat and continue stirring the mixture until it thickens into a custard-like consistency. This process usually takes about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated into the cream.
Transfer the cream to a bowl, cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let the cream cool completely in the refrigerator.
3. Assemble the Bread
Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions, depending on how large you would like your buns or bread loaves to be. For individual buns, divide the dough into about 8-10 portions.
Roll each portion of dough into a flat circle, ensuring the dough is thick enough to hold the cream filling. Spoon a generous amount of the cooled cream filling into the center of each dough circle. Sprinkle chopped nuts on top of the cream for added texture.
Carefully fold the dough over the filling, shaping it into a bun or braid. Be sure to seal the edges tightly to prevent the filling from leaking out during baking.
4. Prepare for Baking
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