- 16
Ingredients
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1 egg
- 2/3 cup milk, scalded and cooled
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground cardamom
- 2 3/4 to 3 cups all-purpose flour
- 1 beaten egg, for glaze
- 8 ounces almond paste, cut into 16 pieces
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- additional powdered sugar for dusting
- hot milk, sugar and cinnamon
Preparation
Step 1
In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes. Beat in the egg, milk, butter, sugar, salt and cardamom. Stir in 2 cups flour. Beat until smooth. Add enough of the remaining flour to make a stiff dough. Turn the dough out onto a lightly floured surface, cover, and let rest for 15 minutes.
Clean the bowl, the brush it lightly with vegetable oil. Knead the dough for 10 minutes, or until smooth and satiny. Place the dough in the oiled bowl, and turn to coat. Cover with a cloth and let rise in a warm place until doubled, about 1 hour. Cover a large baking sheet with parchment. Preheat the oven to 400 degrees.
Turn the dough out onto a lightly oiled surface. Divide the dough into 4 portions. Divide each part into another 4 parts. Shape each piece of dough into a round bun, about 1-inch high and place on the baking sheet. Let rise until doubled, about 45 minutes. Brush with the beaten egg. Bake for 10 to 12 minutes, or until golden. Cool on a rack.
About a third of the way down from the top of the bun, make a horizontal slit, leaving a "hinge" that keeps the top and bottom of the bun together. Open the bun and place a piece of almond paste and a spoonful of whipped cream. Dust the top with powdered sugar.
To serve, place a bun in a deep dessert bowl that is about one-fourth filled with hot milk. Sprinkle with sugar and cinnamon. Eat with a fork and spoon. Unfilled buns can be frozen. Thaw and fill just before serving.