Pour the milk and vanilla bean seeds into a small pot and heat on the stove.

In a bowl, whisk together the egg yolks, sugar, and cornstarch.

Once the milk starts to steam, pour it into the bowl with the egg mixture while whisking continuously.

Pour the mixture back into the pot and bring to a boil while whisking continuously.

Boil for one minute, then turn off the heat and whisk in the butter.

Strain the pastry cream through a fine mesh strainer and cover with plastic wrap on contact.

Place in the fridge to cool down.

While the pastry cream is cooling, prepare the rhubarb.

In a small pot, heat the water, sugar, and vanilla bean seeds until it comes to a boil.

Place the rhubarb in a heat-proof container and pour the hot syrup over it, making sure all the pieces are covered.

Cover with a lid and set aside to cool.

In the bowl of a stand mixer, mix together the milk, butter, flour, sugar, salt, cardamom, and yeast using the hook attachment.

Mix on low speed for 5 minutes, then increase to medium/medium-fast and continue mixing for 30 minutes until the dough develops enough gluten.

Form the dough into a square-ish rectangular-ish shape, wrap in plastic, and chill in the fridge for at least one hour.

While the dough is chilling, prepare the butter filling.

Mix together the sugar, salt, vanilla sugar, and softened butter until smooth.

Once the dough has chilled, lightly flour your work surface and roll out the dough into a rectangle that is about two times longer than it is wide and about a centimeter thick.

Spread the butter filling evenly over the dough, leaving a bit of space around the edges.

Fold the dough into thirds, like a letter, and roll out again to a centimeter thickness.

Cut into long, thin strips.

Twist each strand and then twirl. Tuck the tail and press down slightly so it doesn’t unravel.

Depending on the size of your tray place 5 or 6 buns on each tray and cover lightly with plastic wrap so they can proof.

Proof until doubled in size, usually between 1-3 hours.

Preheat the oven to 200°C/400°F.

Whisk up the pastry cream so it becomes smooth again.

Once the buns are proofed press in the centers and fill with about a tablespoon of pastry cream.

Bake for 8 minutes or until golden brown.

As soon as they come out of the oven, brush the sides with the rhubarb syrup.

Top with the poached rhubarb and let cool.

Enjoy!