In a small sauce-pan warm milk with sugar and cardamon to 37°C (98.6°F). You can dip your finger into the milk to check, if it’s too hot let it cool down.

Cut the room temperature butter into small pieces.

Place the yeast in a large mixing bowl and pour over the milk mixture and stir until the yeast has melted. Use a stand mixer with dough hook.

Add butter, salt and half of the flour into the mixture.

Mix until combined and then add the rest of the flour.

Knead well so that the dough becomes smooth and don’t stick to your fingers. About 5 min with a stand mixer or 10-12 min by hand.

Cover the bowl with plastic wrap and allow it to rise until double in bulk (for about an hour).

Form into small balls (about 80 gr (2.8 oz) each ball) and place onto a non stick baking paper.

Cover with a towel and allow to rice again until double in size (35-40 min).

Beat the egg and brush the buns

Bake for 10 minutes until you reach your desired level of golden brown.

Remove them from the oven and let them cool completely on a wire rack.

Pour heavy whipping cream, sugar and vanilla extract into a bowl and whisk on high speed until medium stiff peaks. Do not over beat.

Grind the almond paste with a grater.

Cut off the top of each bun and set them aside.

Scoop out some of the center (crumbs) of the bun, creating a hollow space for the filling. And then mix the crumbs with milk, grated almond paste and ground cardamom . Fill the buns with the mixture. (You want it to be like a paste.)

Then add the whipped cream on top using a piping bag.

Finally, add the top that we cut earlier and place it over the whipped cream.

Sprinkle with powdered sugar.