1.

For the Buns, preheat oven to 190°C. Combine flour, yeast, salt and sugar in a mixing bowl. Warm milk, water and oil until lukewarm, then add to dry ingredients and knead with dough hook. Add eggs one at a time and knead thoroughly for 10 minutes until smooth and elastic (make sure dough is still soft and a little sticky). Prove until doubled in size in a lightly oiled bowl. Knock back; shape into 24 finger buns by rolling into a bread roll ball then flattening out. Place closely together on a baking paper-lined tray, cover with oiled cling wrap and prove for another 15 minutes. Glaze with egg yolk, then bake for 10-20 minutes until golden brown. Tear apart, cool and fill and ice.

2.

For the curd, stir butter and sugar in a small pot over moderate heat until sugar dissolves. Add egg and passionfruit pulp and stir continuously on low heat until thickened. Pour into a flat container and chill. Use to fill buns, along with whipped cream.

3.

For the icing, combine passionfruit pulp and enough sieved icing sugar to make a thick icing. Use to ice cooled finger buns.