Preparing the Vanilla Cream: In a small bowl, whisk the cornstarch and the egg yolk with a splash of the cold milk until completely smooth. Pour the remaining milk and sugar into a saucepan and bring to a gentle simmer. Gradually whisk in the starch mixture and heat while stirring constantly. The moment it thickens into a rich cream, remove it from the heat. Cover the surface directly with cling film (to prevent a skin from forming) and let it cool completely.
Mixing the Almond Paste: Grate the chilled marzipan coarsely. In a bowl, cream the grated marzipan with the softened butter, powdered sugar, and finely ground almonds until you achieve a smooth, thick paste.
Creating the Omládek (Preferment)When mixing the omládek, always combine the milk with the yeast first, and only then stir in the flour. Mix it until smooth, cover it, and let it rest until it doubles in volume and distinct bubbles form on the surface. Because this preferment has a stiffer consistency, this typically takes 45 to 60 minutes, depending on your kitchen's temperature.
Mixing the Main Dough: Combine your bubbly omládek with the milk, granulated sugar, plain flour, and ground cardamom. Mix these ingredients thoroughly. Remember our golden rule: the salt and the fats (the oil and the cold, cubed butter) must be incorporated into the dough only after these initial ingredients are beautifully combined.
Kneading and Main Fermentation: Knead the dough until it is completely smooth, highly elastic, and naturally pulls away from the sides of the bowl. Patience is absolutely essential here; please do not add extra flour right away. Cover your dough and let it rise until it doubles in volume, which usually takes 1 to 1.5 hours.
Shaping and the First Filling: Once the dough has doubled, turn it out onto your workspace. Divide the dough into 14 equal portions, weighing exactly 70 g each. Flatten each piece slightly, place exactly 20 g of the almond paste in the center, and carefully seal the dough around it to form a smooth, round bun. Place them on a baking sheet lined with parchment paper.
Resting and the Vanilla Cream: Cover the almond-filled buns with a kitchen towel and let them rest for 20 to 30 minutes. Once rested, press firmly into the center of each bun to create a deep dimple (just like making traditional Czech kolache). Top the dimple generously with 20 g of the cooled vanilla cream.
Baking to Perfection: Preheat your oven to 200 °C. Brush the exposed edges of the dough with the beaten egg and sprinkle them generously with flaked almonds. Bake in the preheated oven for 10 to 12 minutes until they achieve a gorgeous golden-brown color. Let them cool slightly before serving!
