Sweet bun
300 ml (10.14 fl oz) milk
25 g (0.88 oz) fresh yeast
60 g (2.12 oz) butter
60 g (2.12 oz) sugar
60 g (2.12 oz) eggs
700 g (24.69 oz) wheat flour

Marzipan
110 g (3.88 oz) almond flour
110 g (3.88 oz) sugar
30 g (1.06 oz) water

instructions

Sweet bun
Dissolve the fresh yeast in the cold milk.
Add all the other ingredients and knead for 10 minutes.
Let the dough rise for 1 hour.
Divide the dough and roll into 100 g (3.53 oz) balls.
Line a baking tray with baking paper and put the buns on it. Have at least 5 cm space between each bun.
Let the buns rise for another 1 hour.
Preheat the oven to 175° C (347 degrees Fahrenheit).
Bake the buns for 10-15 minutes, until they are golden brown.
Cool the buns on a wire rack.

Marzipan
Bring the water and the sugar to a boil.
Boil the sugar syrup to 118° C (244.4 degrees Fahrenheit)
Pour the almond flour on to a baking paper. Pour the sugar syrup over the flour and let it cool.
Scrape the mixture from the baking paper in to a food processor. Process until the mixture forms a smooth ball, approximately 1 minute. Knead the marzipan by hand until smooth. If it is too dry, add 5 ml (0.17 fl oz) water. If it is too sticky, add some icing sugar.

Assembly
Whip 240 ml (8.12 fl oz) 40% fat whipping cream, 60 ml (2.03 fl oz) 3% fat milk and 30 g (1.06 oz) icing sugar to stiff peaks and transfer it to a piping bag with a
star tip.
Cut off lids from the buns.
Scoop out some of the bottom layer of the bun.
Crumble the scooped out bread and add it to a bowl.
Grate the marzipan into the bowl.
Mix the marzipan and the bread crumbs with a fork.
Put the mixture back into the scooped out holes of the buns.
Pipe a generous amount of whipped cream and cover with the bun lids.
Sift icing sugar on the lids.