1 package active dry yeast ¼ cup warm water 1 cup warm milk 1 cup sugar 1 teaspoon salt 2 eggs ¾ cup softened butter 5-6 cups flour
In a large bowl, dissolve the yeast in the warm water and let stand for 5 minutes. Add the milk, sugar, salt, and eggs. Add the butter and 2 cups of flour and beat until the batter is smooth and satiny. Add more flour a little at a time until the dough will not absorb any more. Let rest for 15 minutes, then knead until smooth and satiny again. Wash the bowl, grease it, form the dough into a ball, cover with plastic wrap, and let rise in a draft-free spot until doubled in bulk.
1 egg, beaten ½ cup flaked almonds 2 7-ounce cans almond paste 1 cup whipping cream 3 tablespoons confectioners' sugar
Divide the dough into about 24 pieces, form them into balls, and place on a greased baking sheet. Cover lightly and let rise until doubled and puffy. Preheat the oven to 400°F. Brush the buns with the beaten egg and toss a few flaked almonds on each bun. Bake for 12 minutes. Cool.
To serve, slice the cap off each bun and scoop out some of the soft center. Fill the space with almond paste. Whip the cream and pile some in each bun. Lightly replace the lid and dust with confectioners' sugar.