Almond Filled Buns

1. 4-1/2 to 5 cups flour
2. 1/2 cup white sugar
3. 1/2 tsp ground cardamom
4. 1/4 tsp salt 1 pkg active dry yeast (1 tbsp)
5. 1-1/4 cups milk
6. 1/2 cup butter
7. 1 egg Almond Filling......
8. 2 cups icing sugar
9. 2 tbsp butter
10. 2 tbsp ground almonds
11. 1 - 2 tbsps milk
12. 1/2 tsp almond extract

1. Combine 1 cup flour, sugar, cardamom, salt and yeast. Over low heat, heat milk, butter and 1/4 cup water until very warm but not hot. With mixer on low speed, gradually pour liquid into dry ingredients and beat until just mixed. Beat 2 minutes (yeast should be completely dissolved). Beat in egg, 1 cup flour or enough to make a thick batter. Stir in enough flour to make a soft dough (2 cups)
2. On well floured surface knead the dough until smooth and elastic about 10 mins adding more flour if needed. Form dough into a ball and place in a greased bowl. Cover and let rise in a warm place until double in size (approx. 1-1/2 hrs.)
3. Punch down dough by pushing the centre of dough with fist then pushing edges of dough into the centre. Turn dough onto slightly floured surface. Cover with towel and let rest for 15 minutes.
4. Grease 2 lge cookie sheets. With lightly floured rolling pin roll dough 1" thick. Cut dough into rounds. Place 2" apart (makes approx.. 24) Cover with a towel and let rise in a warm place until double (approx. 40 min)
5. Preheat the oven to 350. Bake approx. 20 minutes or until lightly browned.
6. Prepare filling. Add all ingredients and whip together to make light and fluffy.
7. Put filling in buns once they have cooled.

This is a recipe that I got from Gramma. I believe it is a Swedish recipe. I had written this recipe on a piece of paper...hand written and at the bottom your dad had put a note.... From: Rene Mick My Way of Cooking...hahahah what a joke...but he loved these buns. So I don't think that I really need to tell you that we are all icing freaks so you need to at least double the recipe for the filling. I also put in more of the ground almonds than they call for because I prefer it that way. When you bake the buns keep an eye on them because on the second and third batches they will cook quicker usually because the oven is hotter. Check the bottom of a bun to make sure that it is brown.