Pull Apart Caramel Cinnamon Buns

Mix the milk, sugar and vanilla sugar with 75 ml warm water and stir in the yeast.

Place 300 g flour in a bowl with the salt. Gradually stir in the milk mixture and the butter knead with an electric whisk with dough hooks. Knead into a soft, smooth dough, gradually working in the remaining flour. The dough should fall away from the sides of the bowl. Knead well by hand on a floured work surface for at least 5 minutes. Dust the bowl with flour, add the dough, cover with a cloth and leave to rise in a warm place for around 1 hour.

Grease a wreath tin with butter and mix the sugar and cinnamon together. Melt the butter and leave to cool slightly.

Remove the dough from the bowl and break into 7 equal pieces. Roll into strands and cut each one into 70 pieces. Roll the pieces into balls, coat with the butter and roll in the cinnamon sugar. Place the balls in the tin then cover and leave overnight in the fridge.

The next day, remove the cake from the oven, approx. 30 minutes before cooking time.

Heat the oven to 180°C (160°C in a fan oven) 350°F, gas 4. Bake the cake for around 35 minutes.

To make the vanilla sauce, set aside 3-4 tbsp of the milk. Place the remaining milk, the vanilla pod and the sugar in a pot. Bring to the boil and then remove from the heat.

Mix the cornflour with the set-aside milk and the egg yolks. Stir into the hot milk and heat gently stirring continuously until the sauce thicken. Do not allow to boil.