Sweet Frangipane Almond Buns

Preheat oven to 325°F (170°C). Line a rimmed baking sheet with parchment paper.

For almond syrup: In a small saucepan, heat sugar and ¼ cup (60 grams) water over medium heat, stirring frequently, until sugar dissolves completely. Remove from heat; stir in almond extract. Let cool completely.

For frangipane: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg until combined. Beat in extracts.

In a small bowl, whisk together flours and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Use immediately, or cover and refrigerate for up to 1 week.

Using a small serrated knife, cut Milk Bread Buns horizontally about ¼ inch from top; reserve tops. Using knife or a fork, hollow out bottom about ½ inch deep, leaving a ¼-inch rim around edges. (Discard bread from centers or reserve for another use.)

Using a pastry brush, generously brush inside of each bun with almond syrup. Spoon 2 tablespoons (30 grams) frangipane into each bun. Place on prepared pan.

Bake until buns are golden brown, 15 to 20 minutes. Let cool on pan for5 minutes. Remove from pan, and let cool completely on a wire rack.

Top with reserved tops. Brush top of buns with almond syrup; sprinkle with candied almonds. Refrigerate in an airtight container for up to 3 days.

For tangzhong: In a small saucepan, whisk together milk and flour until well combined. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150°F (66°C). (Mixture will resemble mashed potatoes.) Transfer to a small bowl, and let cool until an instant-read thermometer registers 130°F (54°C) or until room temperature.

For dough: In a small saucepan, heat milk over medium heat until scalding (an instant-read thermometer registers 180°F/82°C). Remove from heat, and let cool until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).

In a small bowl, whisk together warm milk, 1 teaspoon (4 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.

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In the bowl of a stand mixer, whisk together 1½ cups (191 grams) flour, salt, and remaining 3 tablespoons plus 2 teaspoons (44 grams) sugar by hand. Add cooled tangzhong, yeast mixture, and 1 egg (50 grams). Using the paddle attachment, beat at low speed until well combined. With mixer on low speed, gradually add 1 cup (127 grams) flour, beating just until a shaggy dough forms, stopping to scrape bottom and sides of bowl.

Switch to the dough hook attachment. Beat at low speed until dough is tacky, elastic, and slightly smooth, about 8 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Addbutter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (about 5 minutes total).

Scrape sides of bowl and dough hook. Beat at low speed until dough is completely smooth and passes the windowpane test (see Note), about12 minutes. Turn out dough onto a clean surface, and shape into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.

Line baking sheets with parchment paper.

Punch down dough; turn out onto a lightly floured surface. Divide dough into 12 portions (about 60 grams). Shape each portion into a smooth ball; cover and let stand for 5 to 10 minutes.

Place balls 3 to 4 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.

Preheat oven to 350°F (180°C).

In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams); brushonto dough.

Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 17 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.