Glaze and decoration
Crumble the yeast into a bowl and mix it with some of the cream until it dissolves. Add the remaining cream and the other ingredients. Work the dough until smooth on a floured worktop and divide into two pieces.
Form one piece into a sausage and cut it into 20 pieces. Shape each piece into a circle and place on parchment-lined baking sheets.The other piece is divided equally into two. Make 20 circles from one of the pieces and attach to the larger circles on the baking sheet. Divide the third piece of dough into 40 equal pieces and shape into the ears. Attach to the smaller circles on the baking sheet.
Leave to rise until doubled in size, about 30 minutes. Brush the buns with egg.
Bake in the centre of the oven at 225°C for about 12 minutes. Leave to cool on a rack under a tea towel.
Decorate with icing.
