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1
In a small saucepan, warm the milk over moderate heat, about 2 minutes.
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2
Stir in the yeast until dissolved.
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3
In the bowl of a standing mixer fitted with the dough hook, mix the 3 cups of flour with the granulated sugar.
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4
With the mixer at medium speed, pour in the warm milk.
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5
Add the butter, cardamom, salt and 1 of the eggs.
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6
Mix until a smooth dough forms, about 8 minutes.
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7
Cover a large baking sheet with parchment paper and sprinkle with flour.
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8
Roll the dough into 8 balls.
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9
Place the dough on the prepared baking sheet and wrap the sheet with plastic wrap.
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10
Set aside in a warm place until the balls have doubled in size, about 2 hours.
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11
Preheat the oven to 375.
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12
Bake the buns for about 10 minutes, rotating the pan halfway through, until golden brown.
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13
Meanwhile, in a small bowl, whisk the remaining egg with 2 tablespoons of water.
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14
Immediately brush the hot buns with the egg wash, then transfer to a rack to cool, about 30 minutes.
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15
In a bowl, using an electric mixer, beat the almond paste with 3 1/2 tablespoons of water until creamy.
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16
In another bowl, beat the heavy cream until stiff.
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17
Using a small paring knife, cut a deep 1 3/4-inch round plug out of the top of each bun, making sure not to cut through the bottoms; reserve the plugs.
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18
Fill the buns with the almond paste and top with some whipped cream.
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19
Replace the plugs.
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20
Sprinkle with confectioners' sugar and serve.
