1. Combine 250g (2 3/4 cups US) of flour and 5g (1 teaspoon US) of salt in a large mixing bowl.

2. Whisk together 120ml (1/2 cup US) of milk and 7g (1/4 ounce US) of yeast in a separate bowl, letting it sit for 5 minutes until it becomes frothy.

3. Add 1 egg and 55g (2 tablespoons or 1/4 stick US) of softened butter to the yeast mixture. Mix well.

4. Gradually add the dry ingredients to the wet ingredients, kneading until a smooth dough forms.

5. Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

6. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

7. Divide the dough into 32 equal pieces. Roll each piece into a ball and flatten it slightly into a disk shape.

8. Place 15ml (1 tablespoon US) of vanilla cream in the center of each disk. Fold the dough over the filling to form a ball and press the edges together to seal.

9. Place the buns on the prepared baking sheet, leaving about 2.5cm (1 inch US) of space between each bun.

10. Brush the tops with sugar glaze and bake for 15-20 minutes, or until golden brown.

11. Allow the buns to cool on a wire rack before serving.