350 ml milk
1 tsp cardamom seeds, crushed
50 g sweet dough yeast
2 0.5 g sachets saffron
90 g Siúcra granulated sugar
1/2 tsp salt
1 egg
150 g soft butter
720 g strong bread flour + a little to flour the worktop
Filling:
200 g white chocolate, chopped
70 g Siúcra granulated cane sugar
1 tsp vanilla extract
200 g butter, softened
To glaze:
1 egg, lightly beaten

Heat the milk and the ground cardamom to 37°C. Crumble the yeast into a mixing bowl and pour in the milk.

Add the saffron, sugar, extract, salt, eggs and room−temperature butter.

Work in the flour gradually to make a smooth dough.

Leave to rise until doubled in size, about 45 minutes.

Divide the dough into two and roll each piece out into a rectangle.

Mix in all the ingredients for the filling. Spread half of the filling mixture over the rectangle and roll up along the long edge.

Cut into 3−4 cm slices and place into the prepared bun tins. Do the same with the remaining half.

Leave to rise for 20−30 minutes.

Brush with beaten egg. Bake in the centre of the oven at 200°C for 10−15 minutes.

To serve: The buns are best eaten straight from the oven, but you can also freeze them once cool. Defrost and warm them up in the oven before serving.