Shrovetide buns

Method

1. Heat the milk in a saucepan to about 38 degrees.
2. Stir the yeast into the warm milk and then stir in the yoghurt, sugar and eggs.
3. Using an electric mixer, combine the flour and salt until the dough comes together.
4. Cream the soft butter into the dough. Cover the dough and let rise until doubled in size.
5. In the meantime, prepare the filling. Whisk together butter, sugar, vanilla sugar, cornstarch and orange peel in a 1l Margrethe bowl and set aside.
6. Knead the dough again and roll it out on to a floured surface to about 1cm thickness.
7. Cut the dough into squares of about 10x10 cm.
8. On each square, decorate with a small amount of chocolate and a small spoonful of filling.
9. Each corner of the dough is folded over the filling to seal tightly, then the pieces are placed, folded edges facing down, on lined baking sheets.
10. Let them rest under a cloth for about 20 minutes.
11. Brush the buns with egg wash and bake at 190 degrees in a preheated oven for about 18 minutes.