Sugar Buns with a Buttery Almond Filling

Here's how:

• 1

  Dissolve the yeast in the milk, which should be about 20 °C.

• 2

  Mix all the ingredients for the dough for 3 minutes on low speed and 9 minutes on high speed.

• 3

  Place the dough on a floured surface, knead it, and shape it into a round ball; return it to the bowl, cover it with plastic wrap or a kitchen towel, and let it rest for 30 minutes.

• 4

  Mix the filling until smooth. Start with the almond paste and sugar, then add the butter a little at a time; don't mix for too long, as you don't want to incorporate too much air into the filling.

• 5

  Roll out the dough into a long rectangle, about 40 cm wide and 0.5 cm thick.

• 6

  Spread the filling evenly over the entire dough.

• 7

  Take the top edge of the dough and fold it down to the bottom edge.

• 8

  Smooth out the dough a little, then cut it or use a pastry wheel to make strips. Shape them into twists and place them on a baking sheet lined with parchment paper.

• 9

  Place the baking sheets in your turned-off oven with only the light on, and let the buns rise there for about 50–60 minutes. Remove the buns and let them cool to room temperature, then preheat the oven to 240 °C.

• 10

  Bake the buns without brushing them for about 7–9 minutes, until they are a nice golden brown.

• 11

  Melt the butter, brush the warm buns with butter, and roll them in granulated sugar.