Mix all dry ingredients together in a large bowl.

In a saucepan melt the butter and warm the milk. Whisk in the eggs and yolks. With a wooden spoon mix or a stand mixer, combine the dry and wet ingredients. Turn onto the counter and knead for five minutes or until the dough is supple and well formed. Place into a bowl, cover with a towel and allow to rise for thirty minutes. Punch down the rising dough and once again knead it (2 minutes), before returning it to the bowl and covering until doubled in size (about one hour).

Preheat oven to 180º C. Cut dough in half (save half for later if you wish) and portion dough into 90g pieces. Roll pieces into balls and place 3 inches (7-8cm) apart on a parchment-lined baking sheet. Cover with towel and let them rise until almost doubled. Brush buns with egg or milk and bake until golden brown, about 15-20 minutes.

Allow buns to cool.

Cut the tops off and with a spoon scoop out a basin from the center of the buns.

With a mixer combine equal weights of marzipan and scooped bread. Add enough cream to make the filling slightly tacky but not wet. Distribute mixture amongst the cardamom buns.

Whip the remaining cream with a touch of vanilla and sugar and pipe on top of the marzipan filling. Replace with cut tops and dust with confectioner's sugar.