Toscabullar

Here's how:

• 1

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

• 2

  Combine all the ingredients and mix the dough for 3 minutes on low speed and about 8 minutes on high speed. Double the time if you're kneading by hand. 

• 3

  Place the dough on the work surface, knead it, and put it back in the bowl to rest.

• 4

  Let the dough rest in the bowl, covered with a cloth or plastic wrap, for about 20–30 minutes.

• 5

  Tosca

  Combine all the ingredients, except for the sliced almonds, in a heavy-bottomed saucepan and cook until golden brown. Then stir in the sliced almonds and mix well. Set aside. 

• 6

  If you want to make a wreath, set aside a piece of dough—about 350 g—roll it out into a rectangle about 30×15 cm, spread the filling on top, roll it up, and shape it into a circle. Feel free to cut slits in the dough with scissors.

• 7

  Roll out the rest of the dough to a width of no more than 20–25 cm and a thickness of about 5 mm.

• 8

  Mix together the ingredients for the filling and spread it on the dough. Roll up the dough, as if making snails, and cut into pieces of the desired size. Place them in molds on a baking sheet lined with parchment paper.

• 9

  Let the buns rise for 90–120 minutes under a kitchen towel or plastic wrap at room temperature.

• 10

  Brush the fully risen buns with Tosca and bake at 220 °C for about 8–10 minutes.