Lemon-Licorice Treat

Here's how:

• 1

  Dissolve the yeast in the milk and water. Combine all the ingredients and mix in a stand mixer—3 minutes on low and 9 minutes on high—until the dough is elastic and smooth. Double the time if kneading by hand.

• 2

  Take out the dough and knead it a little by hand, shape it into a ball, place it in a bowl, and cover it with plastic wrap or a kitchen towel. Let it rest for 30 minutes at room temperature.

• 3

  Divide the dough into two pieces and roll out one piece at a time. Mix the almond paste with butter to form a smooth filling, and spread half of it over the rolled-out dough. Then spread half of the lemon curd over the almond filling.

• 4

  Roll the dough into a log and cut it into pieces. Place the buns, cut-side up, in molds or on baking sheets lined with parchment paper. Then do the same with the other piece of dough. 

• 5

  Let the buns rise for 50–60 minutes in a turned-off oven with only the light on. If you let them rise at room temperature, expect a rising time of 90–120 minutes.

• 6

  Remove the buns and let them sit at room temperature; preheat the oven to 240 °C. Brush them with beaten egg and sprinkle licorice sugar over the entire bun. Bake in the middle of the oven for 10 minutes.