Method

• 1.
  For the pastry cream, place milk and vanilla pod and seeds in a saucepan over medium heat and bring to the boil. Add butter and stir until melted. Remove from heat.
• 2.
  Whisk the egg yolks, honey and corn our in a heatproof bowl until pale. Pour milk over and whisk to combine. Return mixture to pan and place over low heat. Cook, stirring, for 8 minutes or until thickened. Remove and discard vanilla pod. Transfer to a bowl, cover surface with plastic wrap and cool. Chill until needed.
• 3.
  Combine our and 1/2 tsp salt in a stand mixer tted with a dough hook. Place the yeast, sugar, milk and egg yolks in a separate bowl and whisk to combine.
• 4.
  Set aside for 5 minutes or until frothy. With the mixer on low speed, gradually pour in yeast mixture, kneading until a smooth dough forms. Add the butter, 1 piece at a time, making that sure each piece is incorporated before adding the next. Knead for a further 8 minutes or until dough comes away from sides of bowl.
• 5.
  Transfer to a greased bowl, cover with a clean tea towel and set aside in a warm place for 2 hours or until doubled in size. Line a baking tray with baking paper. Preheat oven to 210°C. Knock back dough, divide into 6 equal pieces and shape into balls. Place on tray and atten with the palm of your hand. Brush with beaten egg.
• 6.
  Set aside for 1 hour or until slightly risen.
• 7.
  Warm honey in a pan over low heat. Brush bun tops with honey, then scatter with almonds. Bake for 10 minutes or until cooked through. Cool on a wire rack.
• 8.
  Spoon pastry cream into a piping bag tted with a 1cm round nozzle. Cut buns in half, pipe pastry cream onto bases, and sandwich with bun lids. (Alternatively, make a hole in the base of each bun and pipe pastry cream inside.)
• 9.
  Dust buns with icing sugar to serve.