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1
Add all of the dough ingredients to the bread maker, set to the 'bread dough' setting and press start.
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2
Make the custard cream in the microwave.
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3
First add 2 egg yolks and 50 ml of milk into a heat-resistant bowl and mix.
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4
Add the sugar and vanilla essence to the mixture and mix again.
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5
Aff the flour in a few goes, mixing into the mixture with each addition.
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6
Add the rest of the milk and once mixed, wrap the bowl loosely with cling film.
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7
Heat for 1.5 minutes in a 1000 W microwave.
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8
Take it out once, mix with a whisk and put back in the microwave for a further 1.5 minutes.
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9
Whilst still warm, add the butter and melt by mixing it in.
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10
Once the cream has become a bit more transparent, it's done.
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11
Transfer the cream to a shallow container, wrap tightly and set aside.
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12
Preheat the oven to 180C.
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13
Next, the bread dough.
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14
When the alarm on the bread maker sounds, take the dough out of the machine, cover with a tea towel and leave to rest for 20 minutes.
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15
Split the dough into 10 pieces, each weighing around 55 g.
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16
Roll each piece of dough into an eliptical shape with a rolling pin and dollop 1/10 of the custard cream mixture onto each.
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17
Fold the dough in half over the cream.
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18
Make 4 incisions along the edge of the dough with a scraper.
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19
Line a baking tray with parchment paper and bake 5 rolls at a time, leaving plenty of space between each one on the tray.
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20
Bake at 180C for 12 minutes.
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21
Once they turn a nice golden colour, they're done.
