In a bowl combine together the flour, butter and sugar. Once combined, crumble everything up. Place in the fridge until it’s time to bake the buns.

In a large bowl, cream together the cream cheese, heavy cream, vanilla and sugar. Set aside.

In a saucepan over medium heat, mix together the chopped apples, sugar, butter and cinnamon. As soon as the apples start to soften – it might take up to 3 minutes – add the cornstarch. Let the mixture cook for another 3 minutes. Take it off heat and let it cool slightly before using.

In a mixer bowl activate the yeast by adding the yeast, milk and sugar. Let the mixture foam for about 15 minutes.

In a separate bowl, add together the flour, salt and vanilla extract. Set aside.

Once the yeast is activated, add the dry ingredients together with the egg to the mixer bowl. With a hook attachment, knead the dough for about 3 minutes, until a soft dough starts to take shape.

Then gently add the diced butter one piece at a time until all the butter is incorporated. Let the dough knead for about 10 minutes. Make sure it passes the windowpane test.

Cover the dough and let it rest for an hour in the warmest place in your kitchen until it doubles in size.

Line a large baking tray with parchment paper and dust it with flour. Set aside.

Once the dough is doubled in size, transfer it to a well floured surface. Divide the dough into 8 equal parts and form into balls. Punch the centre slightly down with your fingers of each ball. Place the buns on the prepared tray keeping a good amount of space between each one. Cover and let rise for another 30 minutes.

Preheat the oven to 180°C or 350°F while the buns are rising.

Once the buns have rested, flatten again the centre of the buns. Brush with the egg wash. Add a generous scoop of cream cheese filling, add the diced apples and sprinkle on top the streusel.

Bake in the oven for about 20 minutes, until the buns have a nice golden brown colour.