• 100 g butter
• 1 1/4 cup (3 dl) milk
• 50 g fresh yeast or 1T+1t dry yeast
• 1/4 cup +1t (1 dl) sugar
• 1 egg
• 1/2 t baking soda
• 1/4 t salt
• 4 cups (10 dl) all purpose flour

1 egg for brushing.

Preheat oven to 500 F/250 C

Filling:

• 150 g almond paste
• part of the inside of the bun
• 1/4 cup + 1T (1 dl) milk
• 1/2 cup + 1T (2 dl) whipping cream
• powdered sugar for dusting

Melt the butter in a saucepan. Remove it from the stove and add the milk. Break up the fresh yeast and put in a mixing bowl. If using dry yeast add it to some of the flour together with the baking soda. Add salt, sugar, the liquid and the egg. Mix in the flour, a little of a time until the dough is not sticking to the bowl. Let it rise for ten minutes before putting it on a baking surface and knead it a little longer. Cut the dough in 12-15 pieces and roll each piece into a ball. Put the balls on a parchment paper covered baking tray and let them rise for about 30 minutes. Brush them with the whipped egg and bake for 8-10 minutes. Let the buns cool under a towel.

(I only prepare as many lenten buns as are being used and freeze the rest).

Preparation of one bun:

Cut off the top of the bun and put to the side. Remove some of the inside and put in a bowl together with about 1 T of the almond paste. Add a little milk until the mix is soft and holds together. Put it back into the bun. Add about 2 -3 T of whipped cream on top of the almond paste. Put the top back on and dust with powdered sugar.