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2 cups milk

50 grams fresh yeast or 3 tbsp dry active yeast

¾ cups sugar

150 grams butter, (⅔ cup)

1 tbsp ground cardamom (from green pods)

5½ cups bread flour (or all-purpose flour)

200 grams marzipan

3 tbsp milk

3 tbsp crushed almonds

¼ tsp bitter almond aroma (a few drops)

2 cups heavy whipping cream

1 tbsp powdered sugar

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1. Mix your yeast with lukewarm milk. If you use dry yeast you need the milk to be 108F, 42C.

2. Dissolve your yeast into the milk. Add the sugar, cardamom, salt, and 1-2 cups of flour. Make a slurry.

3. Add in the rest of your flour and start kneading. Once you have some elasticity in the dough, you can add your butter.

4. Microwave your butter for some seconds so it softens up to room temperature.

5. Knead the dough for 7-15 minutes. Knead until the dough is firm enough so it does not break when you stretch a small piece between your fingers.

6. Cover your bowl with a cloth and let the dough rest in a warm place for 20 minutes.

7. Bake the dough to 15 round buns by kneading them against the surface in your palm. (If you want even sized buns, measure out the balls with a kitchen scale to be 100-120 grams a piece)

8. Let your buns rise to double the size. It is good to keep your buns covered with plastic wrap or cloth so the surface does not dry up.

9. Brush the buns with beaten egg.

10. Bake at 400F (200C) F for about 14 minutes. The buns should be golden brown on top.

11. Let the buns cool down. In the meantime make your filling and whip the cream.

12. Grate the marzipan and make a paste together with milk. You can microwave it for 10-15 seconds. This makes it easier to mix. Add in some drops of almond essence if you want to.

13. Whip your cream. Make sturdy peaks but keep it smooth. Be cautious not to overwhip, this makes grainy cream.

14. Slice the lid from the buns. Carve out some of the insides of the buns. Add 1-2 tablespoons of almond filling in the middle and add whipped cream. The cream is most neatly added with a piping bag and a big star tip.

15. Decorate with powdered sugar.

Gluten Free

Instead of wheat flour in the dough use a gluten-free flour mix. This does not form viscosity so you also need to add 1 tablespoon of psyllium husk powder to your liquid when making the buns. The gluten-free batter does not need to be kneaded as long as the regular wheat dough. The flour amount is quite the same, but depending on your flour mix brand the liquid absorption might be different, so start with less flour than in the recipe and add if needed.

Add also just half the amount of butter, since otherwise the buns will be too heavy and lack fluffiness.