Swedish Butterkaka with Almond Paste and Orange Vanilla Custard

Directions

1. For dough, beat flour, sugar, yeast and salt in an electric mixer to combine, add warm milk and beat on low speed to combine (1 minute), then rest for 15 minutes. Change to a dough hook and, mixing on low speed, add softened butter all at once to combine. Increase speed to medium and knead until the dough pulls away from the sides of the bowl and you can stretch the dough until you can see through it (6-8 minutes). Turn out onto a lightly floured work surface and roll and shape to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm place until doubled in size (1 hour).
2. For orange vanilla custard, combine vanilla extract, cream and milk in a heavy-based saucepan and bring just to the boil over medium heat. Meanwhile, combine egg yolks and sugar in a bowl and whisk until very thick and pale. Add cornstarch and mix again. Pour hot cream mixture over egg mixture, whisking continuously to combine, then transfer to a clean pan. Cook, stirring continuously, over low-medium heat until mixture is thick enough to coat the back of a wooden spoon. Strain into a bowl placed over ice and cool completely. Add candied orange and zest. Cover the surface of the custard with plastic wrap to avoid a skin from forming.
3. For almond paste filling, put the almond flour and sugar in a food processor or blender and pulse to combine. Add the softened butter and salt and pulse until smooth. Set aside while rolling out the dough.
4. Meanwhile, preheat oven to 200 C (390 F). Butter or line a pan with baking paper. Knock back dough on a lightly floured surface and roll into a 48cm x 25cm (19 x 10 inches) rectangle. Spread evenly with almond paste, leaving a 2 cm border. Roll up lengthways and cut into 12 slices. Place them into prepared pan leaving enough space in between. Cover loosely with a damp tea towel and stand to prove (45 minutes).
5. Carefully make a small hole in the middle of each bun using the back of a spoon. Put the custard in a piping bag fitted with a round tip and pipe a blob of custard into each hole. Brush with egg wash trying to work around the custard filling with the brush and scatter with pearl sugar. Bake on middle shelf until golden brown and cooked through (30-35 minutes). Cover with foil if buns get too dark. Cool slightly in tin and serve warm.