jam or berry puree OR almond paste
AND whipped cream
Warm the milk to body temperature, combine with fresh yeast.
Add egg, sugar, cardamom and salt. Start adding flour with a whisk, and when the dough thickens, knead with hands. Add the butter, which should be softened to room temperature.
Knead the dough until it’s even and springy and comes off the bowl easily.
Allow to rise in a warm place for around 40 mins.
Once risen, tip the dough onto a floured surface and knead the air off. Form a long sausage shapeand cut into 16 pieces. Make little buns and place on baking paper on an oven tray. Let rise for another 30 mins under a tea towel in a warm place.
Break the egg in a small bowl and brush over the buns. Top with flaked almond or sugar drops. Bake in 225 degrees for 10- 15 minutes. Once ready and cooled, cut in half and fill with jam/ almond paste and whipped cream and put the top back on.