• Make the basic enriched dough, then prove.

Roasted Almond Paste

• Begin with the almond paste: Preheat the oven 175°C. Place the almonds on a baking tray and roast in the centre of the oven for 8-10 minutes. Cool. Now pulse 120g of the almonds in a food processor until it comes together and is ‘paste like’. You may have to add a little water. Tip into a bowl and add the sugar. Chop the remaining nuts coarsely and add to the paste. Stir to distribute the coarsely chopped nuts evenly. Pop into a jar with a lid and store in a cool place until needed.

Buns

• When you're ready to bake the next day knock back the dough and divide into 10 (65g) or 14 (46g) even pieces. Roll each piece in turn on a lightly floured work surface using your cupped hand until it forms a smooth bun. Place the buns on a baking sheet lined with greaseproof paper. Leave to prove covered for 45-60 minutes depending on the room temperature. (To speed the proving up you can place the buns in the oven, SWITCHED OFF with a bowl of freshly boiled water, don’t cover them).
• Meanwhile pre-heat the oven 190°C fan/Gas 7.
• Brush each bun with egg wash and then bake in the centre of the oven for 12-14 minutes or until golden brown. Leave to cool on a wire rack.
• Once the buns have cooled, they need to be hollowed out. You can either cut a triangle or literally slice the top off, then scoop out a little of the insides. Keep half of the crumbles and place in a bowl with 200g almond paste. Now add 2 tablespoons of milk, and mix to form a paste. It should be a nice soft pipe-able consistency, you may have to add more milk.
• Add 1-2 teaspoons of icing sugar and the vanilla extract to the cream and whip until the cream just holds its form.
• Fill the buns with the almond mixture using a spoon or a piping bag. Pipe or spoon the cream on top and then put the tops back on. Dust with icing sugar and enjoy.
• Eat on the day, or day after baking. Store in a plastic container with a lid in the fridge.