2.5 dl milk
1 dl sugar
100 g of butter
7.5 dl wheat flour
25 g of yeast
½ teaspoon cardamom
1 krm antler salt
1 egg for brushing
Melt the butter in a saucepan and then mix with the milk until the mixture is finger warm. No more than 37 degrees.
Crumble the yeast and stir to dissolve.
Mix all the ingredients into the milk mixture and finally 7 dl of the flour – a little at a time.
Save the rest for baking.
Work the dough smoothly until it releases a little from the edges. Then it is ready to rise under a baking sheet for 25 minutes.
Heat the oven to 225 degrees and at the same time knead the dough together with the last flour.
Form ten to twelve buns, depending on how big you want them, and place them on a sheet of parchment paper.
Leave to rise for another 25 minutes.
Beat eggs and brush the buns before baking them in the oven until nicely colored.
Usually 10-15 minutes.
Allow the buns to cool before cutting out the lid and making a small hole for the almond paste.
Then fill with almond mass and top with whipped cream.
Finally, dust with icing sugar and enjoy.
Photo: Cassandra/Metro Fashion