Over a medium heat, warm the milk and melt the butter into it until just turned liquid. Pour in the caster sugar and dissolve, followed by the crushed cardamom. It should be tepid in temperature, not hot.

Add the dried yeast if it needs to be added to liquid and leave to sit for a couple of minutes (or according to yeast packet instructions; it may need to go in with the flour instead).

In a large mixing bowl, weigh out the flour and salt.

Add the melted butter and milk mixture to your flour and combine thoroughly. If you have a stand mixer with a dough hook this is the easiest way of kneading the dough with least mess. I don’t currently have one and so knead by hand.

I start by kneading it in the bowl as it is a very soft and liquid dough. Then, tip your dough out on to a lightly oiled work surface and knead until smooth (I find the slap and fold technique for wet doughs the easiest way to handle this dough. You need to be quick with your motions when you’re kneading otherwise it will get stuck to the surface).

The dough starts out extremely soft and sticky but it will become more elastic and start pulling away from your work surface after enough kneading (this takes me 10-15 minutes). Use a dough scraper to keep bringing the dough back under control. You may have moments where you think it’s not going to come together but with plenty of kneading it will do! If you need to add some of the reserve flour do so, gradually.

Place the dough in a lightly oiled bowl, cover, and leave it to rest until doubled in size (1-2 hours).

Line 3 baking trays with baking parchment.

Tip your dough out onto a lightly floured work surface and knead very briefly. Divide the dough into 15-18 buns (roughly 65g each, or 80g if you want to make a larger bun). Shape into tight rounds, and place on the baking trays with plenty of space between them. Cover and leave to prove for 1-2 hours, until they have risen nicely. If your house is cold, I sometimes make a type of home prover by covering them with a large plastic bag and placing a jug of hot water inside the bag with them, to create a warm atmosphere.

Preheat your oven to 230°C.

Brush your glaze over the buns, and bake for 8-12 minutes, until golden and cooked through. Keep an eye on them to make sure they don’t burn. Leave them to cool on a wire rack.

Cut off a triangle shaped lid from each bun.

While they finish cooling, make your filling. Lightly toast the flaked almonds dry in a saucepan over a medium heat just until they start to turn a little golden. In a mixing bowl, combine these with the grated marzipan, and a couple of tablespoons of milk to loosen it up. Leave it to sit and absorb.

Whip your cream until fluffy, adding a teaspoon of icing sugar for just a touch of extra sweetness.

When the buns have cooled, scoop out approximately one third of the insides. You can tear this up and add to the filling if you like.

Place a couple of generous teaspoons of the almond paste filling in each of the buns, followed by piping whipped cream on top using a piping bag.

Place the lids carefully back on the tops and dust with icing sugar.

Enjoy fresh.