Lunch: Almond and Cream Spiced Buns

Ingredients

3/4 cup milk
1 envelope active dry yeast
3 cups all-purpose flour, plus more for dusting
5 tablespoons granulated sugar
3 1/2 tablespoons unsalted butter, softened
1 1/2 teaspoons ground cardamom
3/4 teaspoon salt
2 large eggs
6 ounces almond paste (1 cup plus 1 tablespoon), broken up
1 cup heavy cream
Confectioners' sugar, for dusting

Instructions

In a small saucepan, warm the milk over moderate heat, about 2 minutes. Stir in the yeast until dissolved. In the bowl of a standing mixer fitted with the dough hook, mix the 3 cups of flour with the granulated sugar. With the mixer at medium speed, pour in the warm milk. Add the butter, cardamom, salt and 1 of the eggs. Mix until a smooth dough forms, about 8 minutes.
Cover a large baking sheet with parchment paper and sprinkle with flour. Roll the dough into 8 balls. Place the dough on the prepared baking sheet and wrap the sheet with plastic wrap. Set aside in a warm place until the balls have doubled in size, about 2 hours.
Preheat the oven to 375°. Bake the buns for about 10 minutes, rotating the pan halfway through, until golden brown. Meanwhile, in a small bowl, whisk the remaining egg with 2 tablespoons of water. Immediately brush the hot buns with the egg wash, then transfer to a rack to cool, about 30 minutes.
In a bowl, using an electric mixer, beat the almond paste with 3 1/2 tablespoons of water until creamy. In another bowl, beat the heavy cream until stiff.
Using a small paring knife, cut a deep 1 3/4-inch round plug out of the top of each bun, making sure not to cut through the bottoms; reserve the plugs. Fill the buns with the almond paste and top with some whipped cream. Replace the plugs. Sprinkle with confectioners' sugar and serve.

Share Almond and Cream Spiced Buns