250mlalmond milkyou can use any other plant based version
50grfresh yeast
4tbspagave syrupor 75 gr granulated sugar
1pinchof salt
2tspground cardamom
420grwheat flour
Filling
300gralmond paste
50mlalmond milk
400mlsoy whipping cream
2tbspicing sugarfor decoration
Instruktioner
Wheat dough
Melt the butter in a pot. Add the milk and heat until lukewarm.
Crumble the yeast in a bowl. Add the milk and butter mixture. Stir until the yeast is completely resolved.
Add agave syrup, salt, cardamom, and the flour. Knead the dough until firm and glossy. Cover the bowl with a clean tea towel. Let it rise for 40 minutes.
Roll the dough and cut into 12 slices. Shape them into balls. Place them on a fitted baking tray. Cover with a tea towel and let them rise for another 40 minutes. Set the oven to 200C/fan.
Bake in the middle of the oven for 7 minutes. This can vary depending on your oven. So keep an eye on the buns first time you make them. They should be slightly golden brown on top when ready. Take them out and let them cool completely.
Almond paste
Grate the almond paste and mix with the almond milk. Mix until smooth.
Cut the top off the bun and scoop out a little bit of the bottom part. Pipe the almond paste into the little hole in the bottom part.
Whip the cream and pipe each bun and cover the almond paste. Put the top on and dust with icing sugar. Done.