Dough Starter

  • 1 cup warm oat milk
  • 7g (2 tsp) active dry yeast
  • 180g (113 cups) all-purpose flour


  • 270g (2 cups) all-purpose flour
  • 7 tbsp unsalted butter, room temp
  • 67g (23 cup) powdered sugar
  • 1 large egg
  • 212 tsp ground cardamom
  • 1 tsp kosher salt

Egg Wash

  • 1 large egg
  • splash water

Marzipan paste

  • 14-16 oz almond paste
  • ~12 cup powdered sugar
  • ~13 cup oat milk (or as needed)
  • ~1 tsp ground cardamom

For Serving

  • 112 cups heavy cream, whipped
  • Optional: powdered sugar for dusting


Make the dough

  • In the bowl of a stand mixer, mix the dough starter ingredients together and let sit 20 minutes
  • Add the rest of the ingredients
  • Mix with the dough hook attachment until the dough is nice and stretchy
  • Transfer onto a floured work surface and form into a ball
  • Shape immediately

Shape and proof

  • Line a baking sheet with parchment paper
  • Using a scale, divide dough into 12 equal portions (~78g)
  • Form each portion into a tight dough ball
  • Transfer dough balls onto the baking sheet
  • Lightly dust with flour and cover with a towel
  • Prove for ~2 hours

Make the marzipan paste

  • Add all ingredients to a food processor
  • Process until smooth
  • Refrigerate until needed


  • Preheat oven to 425°F
  • While waiting, brush the dough balls all over with an egg wash
  • Bake at 425°F for ~12 minutes
  • Transfer onto a wire rack to cool completely


  • Make whipped cream and transfer to a pastry bag with a big star tip
  • For each bun:
    • Cut a triangle into the top
    • Use a fork to remove some of the bread (more down than out)
    • Fill hole with marzipan paste
    • Pipe whipped cream on top
    • Top with bread triangle
  • Sprinkle buns with powdered sugar