Crumble the yeast in a big bowl.
Melt the butter in a small pot on low heat.
Add in the skim milk and let it become finger warm. Take off the stow.
Pour over the yeast and stir until the yeast has dissolved in the mixture.
Add the curd cheese and vanilla bean powder and stir until combined.
Add flour little by little and kneed until you have a firm dough. It should be firm but still a bit sticky.
Cover with cling film and let it rest for 60 minutes.
When the dough is ready to bake, melt the butter for the filling in a small pot on low heat.
Combine stevia sugar and vanilla bean powder in a small bowl.
Kneed the dough again and then using a rolling pin roll it out to a evently thick rectangle. It should be about 1/2 cm thick.
Brush the whole dough with a generous amount of melted butter.
Sprinkle the sugar/vanilla mixture evenly over the whole piece of dough.
Spread roughly chopped pistachio nuts evenly over the dough.
Starting at one of the long sides roll together the dough into a tight roll.
Cut the roll into 1/2 cm thick pieces and arrange in the baking pan with the cut side facing up.
Cover with a clean kitchen towel and let the buns rest for another 1 hour.
Preheat the oven to 225 degrees Celcius.
When the buns are ready to bake brush them with the lightly beaten eggs and top with roughly chopped pistachio nuts.
Bake for 10-15 minutes, until golden brown. Don't bake for too long so they won't get dry.