25 g fresh yeast or equivalent in dry yeast
150 g butter or margarine (melted)
1/2 dl sugar (1/20th litre)
3 dl milk (3/10th Litre)
8-9 dl flour (8-9 10ths litre)
1 egg
Mix it all, but make sure the liquids are not to warm or cold for the yeast. Work on the dough until it doesn’t stick to the bowl. Roll the dough out in 2 lengths and cut each length into buns of the right size. Let them rise for about 2 hours in room temperature, covered. Then make a hollow/indent in the top of each of them, and fill it with vanilla custard/cake custard. Bake the rolls for 8 – 10 minutes at 475 degrees F.
When cooled off, you can cover them with icing (powdered sugar and water) and unsweatened coconut flakes.