First, dissolve the yeast in the milk.
In a bowl, mix the flour, sugar, vanilla and the milk-yeast mixture.
Then add the eggs, butter and salt.
Knead into a soft and uniform dough and leave to rise.
Form a few balls of dough (60 g each) and place them in the tin.
Set aside again and brush with egg yolk and milk.
Bake at 170° for 12 minutes.
Decorate with the nut cream and serve.
