Step 1

Place potatoes and water in a mixing bowl, cook 8 min/100°C/speed Blend 30 sec/speed Transfer to a small bowl and set aside. Clean mixing bowl.

Step 2

Place milk, dried yeast, sugar and egg in a mixing bowl, mix 1 min 30 sec/37°C/speed 2.

Step 3

Add high protein flour, butter, reserved potatoes and salt, and knead for 4 min/. Transfer dough to a large bowl, cover with a damp kitchen towel and let it rise in a warm place until doubled in size (approx. 1 hour). Grease 2 baking trays (20 cm x 20 cm) with butter. Set aside. Clean mixing bowl.

Step 4

Place milk, butter, vanilla extract, plain flour, cornflour, sugar, egg yolks and custard powder in a mixing bowl, cook 10 min/90°C/speed 2 until thickened. Transfer to a bowl, cover with cling film and set aside.

Step 5

Divide dough into 24 pieces, form each into a ball and place them on a prepared baking tray (1.5 cm apart). Cover with a damp kitchen towel and let rise again in a warm place until doubled in size (approx. 1 hour). During the last 10 minutes of proofing, preheat the oven to 170°C. Brush dough with a lightly beaten egg using a pastry brush. Transfer reserved custard cream to a piping bag and pipe custard cream on the dough surface in a cross pattern.

Step 6

Bake for 20-25 minutes (170°C) or until golden brown. Remove buns from the tray and allow to cool completely on a cooling rack before serving.