Ingredients
DOUGH- 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
Directions
DOUGH- 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.
- Split the cardamom pods and crush the seeds to a fine powder, add to the mixing bowl.
- Add the flour, egg, sugar, baking powder and salt to the bowl. Mix until a ball of dough forms.
- Add the butter and mix for 15 minutes. Turn off the mixer and leave to rest in the bowl for 20 minutes.
- 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.
- Cover and leave to rise somewhere warm for 1 hour 30 minutes.
- Preheat the oven to 220°c/gas mark 7.
- 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.
- Add ground almonds and granulated sugar to a blender with enough of the water to make a smooth paste.
- Slit the cardamon pods and grind the seeds to a fine powder. Add to the almond paste with the vanilla extract.
- 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.
- Place the vanilla extract, icing sugar and double cream in a bowl and whisk.
- Spoon the cream on top of the almond filling and replace the lid.
- Dust with icing sugar.
