In the bowl of a stand mixer, combine the flour, salt, sugar, instant yeast, and ground cardamom.

Add the egg to the bowl.

Gradually add the lukewarm milk while the mixer is on low speed.

Increase the speed to medium and knead the dough for 5-7 minutes, until it starts to come together and become smooth.

When the dough begins to form, add the softened butter, one tablespoon at a time, until it is fully incorporated into the dough.

Continue kneading until the dough is soft and elastic.

Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for about 1 hour, or until it has doubled in size.

Mix grated almond paste, softened butter, sugar, vanilla, and milk/cream into a smooth paste.

After the first rise, divide the dough into two equal portions (approximately 446g each).

Take one portion and keep the other covered with a clean towel or plastic wrap to prevent it from drying out.

Roll out the first dough portion on a lightly floured surface into a rectangle.

Spread the mandelmassa filling evenly over the dough.

Fold the dough in half lengthwise (long edge to long edge), creating a long, narrow rectangle. (so the filling is sandwiched inside).

Gently press down with a rolling pin just enough to seal the layers and flatten slightly — don't roll it too thin.

Cut it into strips (about 2 cm wide).

Twist each strip by rolling both ends in opposite directions, then tie into a loose knot by tucking the ends underneath.

Place the twisted buns on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.

Repeat the same with the second ball of dough.

Melt butter in a saucepan over medium heat. Add sugar, honey, and cream, stirring until smooth.

Stir in the sliced almonds and simmer for 2–3 minutes until thickened. Let it cool.

Preheat oven to 200°C.

Brush each bun lightly with egg wash (1 beaten egg with a splash of water or milk). This gives them a shiny, golden finish.

Using the back of a spoon, gently press into the centre of each bun to form a small well or dent. This helps hold the Tosca topping in place.

Spoon about 1–2 teaspoons of the Tosca topping (almond-honey mixture) into the centre of each bun.

Bake for 15–20 minutes until golden brown and caramelised.

While the buns are baking, prepare a simple sugar syrup:

Combine sugar and water in a small saucepan.

Heat gently, stirring, until the sugar is fully dissolved and the mixture just begins to simmer.

Remove from heat and set aside.

As soon as the buns come out of the oven and while they're still warm, brush each one with the warm sugar syrup.

After 5 minutes, transfer them to a wire rack to cool completely. The syrup will absorb into the bun and give a glossy finish.

Let it cool before serving. These buns are soft, rich, and packed with almond goodness!