File 5

1. Crumble the yeast into the bowl of a stand mixer or a large bowl if you’re working by
hand. Stir in a little bit of the cold milk until the yeast has dissolved.

2. Add the rest of the milk, sugar, freshly ground cardamom and egg and stir. Combine
flour and baking powder in a medium bowl. Add about half of the flour & baking
powder mix to the dough, then stir until the dough just comes together.

3. Add the salt, the remaining flour mix and the butter. Work the dough using the dough
hook on a stand mixer, for 10-15 minutes or until the dough is very soft and elastic.
The dough will be a little sticky but don’t be tempted to add more flour! Cover the bowl
with a kitchen towel and let the dough rest for 10 minutes.

4. On a floured surface, divide the dough into 9 equally sized pieces. Using your hands
(which should also be floured), shape each piece of dough into a ball using a circling
motion until the bun is smooth and shiny. Cup your hand around the bun without too
much pressure and swirl it around in a circling motion to shape it into a round and
smooth ball (see video!).

5. Gently transfer the buns to a baking sheet with baking paper, and remember to leave
some space between them so they can rise. Cover the buns with a clean kitchen
towel and leave to rise for 60-90 minutes. Meanwhile, go through the next steps to
prepare the almond filling.

ALMOND FILLING

1. Heat oven to 200°C (390°F). Spread the almonds on a baking sheet and toast in the
oven for 8-10 minutes, or until fragrant. Let cool.

2. Combine almonds, sugar, salt, milk and cardamom if desired, in a food

processor/mixer. Pulse until everything comes together, the mixture should be quite
runny but with a slightly chunky texture from the almonds. Place the almond filling in
the fridge while going through the next steps.

BAKING & ASSEMBLY

1. Increase the oven temperature to 225°C (435°F). Whisk together the egg, water and
salt in a small bowl. Gently brush the buns with the egg wash.

2. Bake the buns for 11-13 minutes or until golden brown in color. Let cool on a wire
rack.