Crush the cardamom seeds in a mortar and heat with the milk until it is finger-warm.

Pour the milk into a saucepan, add sugar and cardamom seeds and heat until finger warm.if using dried yeast, check the packaging for temperature.

Crumble the yeast into the bowl you're going to mix the dough in, this dough is suitable for a mixer such as my Ankarsrum Assistent.

Add the egg and some of the flour and start working the dough. After five minutes add the salt and work in the rest of the flour a little bit at a time.

Be careful while adding the flour. You may need a little bit more or a little bit less. The dough should not stick to the sides.

Keep working the dough for 15 minutes by hand, or 10 minutes using a mixer.

Cover the bowl and leave to rise in a warm place until double in size.

Heat the oven tp 220 C (425 F, Gas mark 7)

Tip the dough on a surface dusted flour. Quickly work it together, then divide the dough into 18-20 pieces (depending on how big you want you buns) and role into round buns. Set the buns on baking trays covered with baking parchment and cover. Let proof for 45-60 minutes until the buns spring back when gently prodded.

Brush the buns with the beaten egg.

Bake in oven for 8-10 minutes until golden.

Let cool on a rack.

Just before serving, cut open the top of the buns and scoop out the soft centre and fill with a mix of almond paste and milk, top with a dollop of whipped cream, place the bread top back and dust with icing sugar.