• 1/3 cup (75 mL) granulated sugar
  • 1/3 cup (75 mL) warm water
  • 1 tbsp (15 mL) traditional active dry yeast
  • 1/3 cup (75 mL) butter, melted
  • 2 eggs
  • 1/2 cup (125 mL) sour cream
  • 1 tsp (5 mL) vanilla
  • 3 3/4 cups (925 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1 log (170 g) marzipan
  • 1 egg yolk, lightly beaten
  • 1/2 cup (125 mL) sliced almonds


  • In large bowl, dissolve 1/2 tsp (2 mL) of the sugar in water and sprinkle with yeast and let stand until frothy, about 10 minutes.
  • Whisk in butter and remaining sugar. Add eggs one at a time whisking well after each addition. Add sour cream and vanilla whisk until smooth.
  • Stir in 3 cups (750 mL) of the flour and stir until sticky dough forms.
  • Add 1/2 cup (125 mL) of the flour and knead into dough in bowl. Turn out onto floured surface and knead until smooth dough forms, adding any remaining flour as necessary.
  • Place in oiled bowl; cover and let rise about 1 1/2 hours or until doubled.
  • Punch down dough and turn out onto floured surface and divide in 12 balls.
  • Cut marzipan log into 12 pieces. Tuck 1 piece into centre of each ball and roll into smooth ball. Place on parchment paper lined baking sheet; cover and let rise about an hour or until doubled.
  • Brush tops with egg yolk and sprinkle with almonds. Bake at 400°F (200°C) in oven for about 20 minutes or until golden brown and bottom of bun sounds hollow when tapped.

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