Summary

Ingredients

• 150 g butter
• 500 ml milk
• 50 g yeast (dry yeast)
• 0.5 teaspoon ½ salt
• 150 grams sugar
• 1 teaspoon cardamom
• 1 kg flour
• 1 egg (s), for brushing
• 100 ml milk, hot, for the filling
• 75 g suar, for the fillin
• 125 g almond (s), chopped, for the fillin
• 250 ml whipped cream
• Powdered sugar, for dusting

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Instructions

1. First melt the butter and add the milk. Let cool down to approx. 37 ° C. Mix about 900 g flour, yeast, sugar and salt well and then add the milk-butter mixture. Knead vigorously in the food processor or mix well by hand with a wooden spoon and beat. The dough should be quite soft. The remaining 100 g of flour will be used later for processing. Let rise for 45 minutes in a warm, draft-free place, the dough should double in size.
2. Knead the dough again by hand on a floured surface and then divide it into twelve equal pieces. Shape into balls and place on a baking sheet lined with baking paper. Let rise for another 30 minutes and then carefully brush with the beaten egg. Bake in a preheated oven at 225 ° C (fan oven) for 8 to 10 minutes. Let the finished rolls cool down.
3. Carefully cut a hood off the top of the cooled rolls and then scrape the dough out of the middle with a spoon. Put the dough in a bowl, mix well with the hot milk, almonds and sugar. A dough-like mass should result. Distribute the mixture evenly on the hollowed out rolls and press firmly.
4. Whip the cream and use it to fill the rolls. Put the hood on top and dust with powdered sugar.