1: Combine the yeast and milk and allow the yeast to bloom for a few minutes.
2: Add the maida, salt, sugar, and melted butter.
3: Knead a smooth and soft dough, apply butter on top and rest the dough for 1 hour until doubled in size.
4: Knock back the dough, knead until smooth and divide into medium-sized roundels, flatten them. Rest the portioned dough for 10 mins.
5: Heat oil in a kadai on medium heat, reduce the heat to low and deep fry the dough for 8 minutes until golden brown and fluffy, cooked through.
6: For the cream, whisk the sugar and butter together until light and fluffy, add the milk and vanilla essence and combine well. Whisk to hold stiff peaks.
7: Once the bun has cooled, cut the bun in half and apply the butter mixture in the center.
