1. Mix the flour with yeast, sugar, salt and cardamom in a large bowl. Warm the milk a bit and add it together with the butter and egg to the bowl and knead until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for about 60-90 minutes.

2. While the dough is rising prepare the filling. Add about 3/4 of the milk and the heavy cream to a saucepan, add the vanilla paste and bring it to a boil. Mix the rest of the milk with the sugar and cornstarch until there are no more lumps of cornstarch. As soon as the milk-cream mixture is boiling, add the cornstarch mixture while stirring constantly. Let it thicken, then take it off the heat. Add the egg yolks and butter and mix in well. Set aside and let cool down a bit. To prevent the custard from getting a skin on top, place a piece of plastic wrap directly on the surface and let it cool down.

3. As soon as the dough has risen enough, divide it into 12 equal balls (use some flour in case they are sticky), place them on a baking sheet lined with baking parchment, cover them loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes.

4. Preheat the oven to 180°C (350°F). Press a depression in each dough ball and fill each one with the custard filling, then bake them for about 20 minutes until golden brown. Take them out of the oven and let them cool down a bit.

5. Mix the confectioners‘ sugar with milk and vanilla extract until you get a smooth glaze. Brush the pastries with it and sprinkle some desiccated coconut on top. Let them dry.