For the buns:
Margarine or butter 75g
Milk 3 dl
Yeast 50 g
Salt 1/2 teaspoon
Sugar 1 dl
Baking soda 1/2 teaspoon
Flour approx 9dl
1 extra egg.
For the filling:
Sweet almonds 100 grams
Sugar 1 dl
Breadcrumbs from the bun
Milk or heavy cream 1 dl
For the garnish
Heavy cream 2 dl
Powdered sugar 1 tablespoon (on top)
MAKING THE BUNS
Melt the butter and pour in the milk. Let the mixture cool to about your body temperature. Take some of the mixture and dissolve the yeast. Then add the rest of the mixture, and then salt, the egg and sugar. Mix the baking soda with some of the flour, and then add to the mixture. Work the flour into the mixture by hand or with a food processor so that it makes a nice workable dough. It should easily come off the sides of the bowl and should not be sticky.
Let the kneaded dough rise in a covered bowl to about double the original size for about 20 to 30 minutes.
Now, with the left over flour, kneed the dough on a well floured surface. Make the dough into 10 to 12 buns. Let it rise again, covered, on a baking sheet for about 20 minutes. The baking sheet should be well greased.
Then brush the tops with an egg that has been beaten and bake them in the middle of the oven at 250 (approx. 490 F) for about 5 to 10 minutes.
Take them out and let them cool on a rack, covered with a cloth.
MAKING THE FILLING
Peel and grind the almonds. Cut the top off every roll, and dig out most of the center. Mix it with the almonds, sugar, and milk or cream. It should be a bit runny. Put the filling into the rolls and top it off with whipped cream.
Then take the top of the bun and place it on top, and sprinkle with powdered sugar.
Have your buns with coffee or tea or warm milk as dessert.
They SHOULD be eaten the same day. If you have not filled the buns you can keep them in the freezer for 3 to 6 months.
Recipe Courtesy of: Juan Navas