• Servings: 9
  • Difficulty: Moderate
  • Print


  • 25g fresh yeast
  • 125ml whole milk, cold
  • 2 tsp cardamom pods
  • 325g plain flour
  • 1 medium free-range egg, lightly beaten
  • 50g granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 100g unsalted butter, cubed and softened
  • 1 egg, lightly beaten with 1 tbsp water
  • 100g ground almonds
  • 100g granulated sugar
  • 3 tbsp water
  • 1/2 tsp cardamom seeds
  • 1 tsp vanilla extract
  • 200ml double cream
  • 1 tbsp icing sugar, plus extra for dusting
  • 1 tsp vanilla extract


  1. Place the yeast in the bowl of a food mixer fitted with a dough hook. Stir in the cold milk until the yeast has completely dissolved.
  2. Split the cardamom pods and crush the seeds to a fine powder, add to the mixing bowl.
  3. Add the flour, egg, sugar, baking powder and salt to the bowl. Mix until a ball of dough forms.
  4. Add the butter and mix for 15 minutes. Turn off the mixer and leave to rest in the bowl for 20 minutes.
  5. Divide the dough into 9 pieces. Roll each piece in a circular motion to shape it into a smooth ball. Line a baking tray with greaseproof paper, place balls on the paper.
  6. Cover and leave to rise somewhere warm for 1 hour 30 minutes.
  7. Preheat the oven to 220°c/gas mark 7.
  8. Brush the tops with egg wash and bake in the oven for 10 minutes or until golden. Remove and leave to cool on a wire rack.
  1. Add ground almonds and granulated sugar to a blender with enough of the water to make a smooth paste.
  2. Slit the cardamon pods and grind the seeds to a fine powder. Add to the almond paste with the vanilla extract.
  3. Cut a lid off the top of each bun and scoop out some of the bread to make a little well, and add the almond paste.
  4. Place the vanilla extract, icing sugar and double cream in a bowl and whisk.
  5. Spoon the cream on top of the almond filling and replace the lid.
  6. Dust with icing sugar.

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