Norwegian Blueberry Buns with Vanilla Custard

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Heat milk until it's lukewarm and add it to a large mixing bowl. Stir in the yeast until dissolved.
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Add the sugar, cardamom, and about 2/3 of the flour.
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Mix the dough together either by hand or in a mixer with a dough hook and add the softened butter. Then slowly add the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball continue to knead the dough for about ten minutes.
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Cover and let rise until doubled in size (about one hour).

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Heat the milk and half of the sugar in a saucepan. Split open the vanilla pod with a knife and carefully scrape out the seeds and add them to the milk.
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Mix together the rest of the sugar and the corn starch in a bowl. Add the egg yolks and whisk together until smooth.
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Once the milk mixture starts to bubble pour about half of it into the bowl with the egg mixture, whisking quickly the entire time. Then return the saucepan to the heat and pour the egg and milk mixture from the bowl back into the saucepan, whisking the whole time. Let the custard cook for 2 minutes, whisking the entire time. By the end it should be quite thick and harder to whisk.
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After 2 minutes remove the custard from the heat and pour into a clean bowl. Cover with plastic wrap, placing it directly touching the top of the custard. Let the custard cool while the dough finishes rising.

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Roll the dough out into a large rectangle, about 15x12 inches (40x30 cm).
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Spread the jam and blueberries across half of the rectangle and fold the other half across the top of the jam layer (short side to short side).
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Use a pizza/pastry wheel or large knife to cut the rectangle into about 10 strips. Twist each strip and then tie into a knot (see video).
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Set the buns on baking paper on a baking sheet and cover with plastic wrap or a cloth. Let the buns rise again for another 30 minutes, or until the dough fully bounces back when poked with your finger.
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Preheat oven to 420°F (215°C).
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Make a small well in the center of each bun and fill with vanilla custard. You can use a piping bag or a spoon.
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Whisk the egg together with a pinch of salt and carefully brush the tops and sides of each bun.
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Bake in the center of oven for about 12-15 minutes, until the top and bottom of the buns are golden brown.

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While the buns are in the oven, heat the sugar and water in a saucepan and bring to a boil. Boil for 4-5 minutes, then remove from heat.
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Brush the buns with the syrup as soon as they're out of the oven and let them cool on a wire rack.