1. Mix all the ingredients and knead it.
2. Roll out the dough into a big sheet of dough.
3. Cut out the crackers and prick them with a fork.
4. Bake them on a hot dry frying pan - flip them a few times so they don't burn. They need about 5 minutes on each side. They are light brown when they are done. If they get a bit burned it is ok, it still taste wonderful.

Custard filling

1. Milk, cream, sugar and vanilla to the boil and remove from heat.
2. Wip eggs and cornstarch together.
3. Mix the egg mixture and milk mixture into the pan and bring to the boil again and remove from heat.
4. Set the filling aside to cool while you make the dough.

Dough for the buns

1. Heat the milk until it is warm and melt the butter in milk.
2. Dissolve the yeast in the milk and butter.
3. Add the eggs. Then add the sugar and flour a little at a time until you have a dough that looks like ordinary dough.
4. Knead it.
5. Preheat the oven to 200 C

Assembling and baking

1. Roll out the dough and cut squares out of the dough.
2. Roll out the dough and cut squares out of the dough. Place a teaspoon of the filling in the middle of the dough square
   
3. Fold the corners into the filling so ends is under the ball. It is a bit like making dumplings. Put the bun on baking tray (with baking paper) with the gathered ends under it.
   
4. Put the bowl on baking tray (with baking paper).
5. Leave to rise for the 20-30 min
6. Bake the buns for 20-30 minutes at 200 C.

Frosting

1. Start with icing sugar and cocoa and pour a little water at a time until you have a reasonable thickness glaze
2. Frost each bun once they have cooked a bit from the oven. Or you will have frosting all over.
   
3. Leave the buns to cool before eating them.

1. Dissolve the yeast in cold milk.
2. Whisk in the eggs and add sugar and cardamom
3. Add about half the flour. Stir it thoroughly to activate the yeast and add salt
4. Add butter and kneed in enough flour to stop the dough from sticking to the table.
5. Add 1 table spoon of oil into a bowl. Turn the dough around in the bowl to coat it in oil. Cover the bowl and let it rest till it has doubled in size (about 40-60 min)
6. Flour the table top and pour the dough out on it. Knead it lightly.
7. Divide the dough in 4. Roll each piece into a sausage and divide each into 5 pieces. So you end up with 20 buns.
8. Shape each piece into a bun
9. Rest the buns again on baking trays until the double in size - that takes about half an hour. Brush them with egg or water.
10. While they rest - turn on the oven at 220 C / 430 F
11. Place the buns in the lower part of the oven. Splash in 2 dl of cold water into the hot oven: this will create steam.
12. Close the oven quickly and bake them for 10 minutes.
13. Turn the oven down to 200 C / 400 F and make them till they are finished (a few more minutes)