50 g yeast
5 dl of milk, finger warm
1 ½ dl of powdered sugar
1 pinch of salt
1 tsp crushed cardamom kernels
150 g butter, room warm
14–15 dl of wheat flour
Almond paste filling:
About 400 g of almond paste
3-4 tablespoons milk
6 dl whipped cream
1 whisked egg
1, Crumble down the yeast in a bowl. Add the milk and stir until the yeast dissolves.
2, Add eggs, sugar, salt, cardamom, butter and wheat flour, a little at a time. Stir everything together into a smooth dough and knead it vigorously for a few minutes. Allow the dough to ferment under the cloth for about 1 hour.
3, Divide the dough into about 20-25 pieces. Roll them into balls and place them on plates with baking paper. Flat to them a little light. Allow them to ferment under the towel for about 30 minutes. Put the oven at 250 C.
4, Brush the buns with the beaten egg. Bake the buns in the middle of the oven for 8-11 min. Let them cool on a gris.
5, Assembly: Cut off a lid on each bun. Pull out a little crumb of the middle of the buns.
6, Mix the almond paste with the milk and then add the almond paste with one click to each bun.
7, Beat the cream fluffy and sprinkle it on top of the buns. Put on the covers. Powder with some icing sugar.
I Will add a recipe for a different almond paste mix that you do from scratch if your up for that!