Almond Buns - Fyldte Mandelkager

1 package dry yeast
2 cups milk -- warmed
6 cups flour -- sifted
2 eggs
12 tablespoons sugar
60 blanched almonds -- chopped
20 cardamom seeds -- ground
4 teaspoons cinnamon
3/4 cup soft butter
1 egg -- beaten
8 tablespoons almonds -- ground
11/2 cups powdered sugar
2 egg whites -- beaten stiff
11/2 cups whipping cream

Mash the yeast in the milk, or dissolve dry yeast. Stir in enough sifted flour to make a light dough. Stir until it leaves the sides of the bowl.

Knead and fold a few times in the bowl, then cover with a cloth and set in a warm place to rise until doubled in bulk.

Beat eggs and beat in the sugar. Add chopped almonds, cardamom seeds, cinnamon and butter. Mix into the dough. Knead until smooth and until it leaves the sides of thebowl. Addremaining flour and knead. Let rise again until doubled in bulk.

Knead on floured board until smooth and firm bot not hard.

Shape into small round buns or rolls. Place on a greased baking sheet or pan, cover with a towel and let rise 1 hour. Brush with a beaten egg.

Bake in a preheated 400º oven 15 to 20 minutes or until golden brown. Remove and fill.

FILLING:
Mix the ground almonds with the powdered sugar and the 2 beaten egg whites until smooth. Thin with a little cream if necessary.

Whip the rest of the cream.

Cut off the tops of the buns or rolls, spread each with the almond filling. Add a tablespoon of whipped cream. Replace tops. Sprinkle each with a little powdered sugar.

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